White Chocolate & Strawberry Tart!
Sweet Shortcrust Pastry, Creamy White Chocolate Filling, Fresh & Freeze Dried Strawberries, Sweetened Cream, and even more Chocolate!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 175 g Plain Flour
- 100 g Cold Butter ((diced))
- 1 tbsp Icing Sugar
- 1 Egg Yolk
- 500 g Mascarpone
- 250 g White Chocolate
- 1 tsp Vanilla Extract
- 150 ml Double Cream
- Strawberries
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 50 g White Chocolate ((melted))
- Freeze Dried Strawberries
- Sprinkles
Instructions
- 1
Sift the flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!
- 2
Grease & flour a 23cm Tart/Pie/Flan tin – Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coin(s).
- 3
Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!
- 4
Preheat the oven to 200C/180C Fan – Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘Blind’ for 15 minutes.
- 5
Remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! Leave to cool in the tin.
- 6
OR - Use a premade packet of sweet shortcrust pastry. Line the tin in the same way as above, and bake for the same amount of time.
- 7
In a large bowl, add 125g of the Mascarpone, and the white chocolate. Melt gently over a pan of boiling water (bain marie) or in the microwave on a low heat.
- 8
Once melted, let it cool for a minute. Add in the rest of the mascarpone and vanilla, and beat till smooth. Pour in the double cream and beat again till smooth.
- 9
Pour this on top of the Pastry and spread evenly. Add some halved strawberries to the top and basically cover the top. Leave the tart to set in the fridge for 5-6 hours, or overnight.
- 10
Once set, decorate. Melt the extra White Chocolate and drizzle over the top. Whip together the double cream and icing sugar till thick and pipeable and pipe a decoration using a 2D Closed Star Piping Tip and then sprinkle with freeze dried strawberries, and some sprinkles if you fancy it.
- 11
Remove from the tin carefully (before or after decoration, your choice) and then enjoy!