White Chocolate Fruit Tart

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• Italian Fruit Tart with Pastry Cream | Crostata di Frutta
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• Chocolate Shortcrust Pastry

Ingredients

• Prep Time: 30 Min + 2 H of cooling in the refrigerator for the shortcrust pastry
• Cook Time: 40 Min
• Servings: 12

Doses for 30 cm/12 inch tart pan with removable bottom

Pasta Frolla (Italian Sweet Shortcrust Pastry):

• 150 g (5 oz) of flour
• 75 g (~¾ stick) of unsalted butter, softened at room temperature
• 60 g (⅓ cup) of granulated sugar
• 2 medium egg yolks
• a pinch of salt

White Chocolate Cream:

• 40 g (4 tablespoons) of cornstarch
• 60 g (⅓ cup) of granulated sugar
• 2 medium egg yolks
• 250 ml (1 cup) of whole milk
• 200 g (7 oz) of white chocolate
• a pinch of salt

For Decoration:

• 1 alchechengi (winter cherry)
• 300 g (10 oz) of redcurrants
• 150 g (5 oz) of raspberries
• dark chocolate chips
• powdered sugar

Step 1) - Using an electric whisk or stand mixer, beat 75g (~¾ stick) of unsalted butter, softened at room temperature, with 60g (⅓ cup) of granulated sugar until creamy, at least for 3-4 minutes.

Step 2) - Whipping at high speed, add 2 medium egg yolks, one at a time, allowing the first to be incorporated before adding the second, until you have a smooth, homogeneous cream without lumps. Finally, add a pinch of salt.

Step 3) - Now add 150 g (5 oz) of flour (previously sifted) all at once and mix by hand with a wooden spoon.

Step 4) - Transfer the pastry to your work surface and knead a little to mix all the ingredients together. The dough will stick to your hands a little, that's normal. Add a little flour to compact the pastry.

Step 5) - Form a ball, wrap in plastic wrap and refrigerate for about 2 hours.

Step 6) - Now we are going to make the crust for our tart, so sprinkle the work surface with flour and roll out the pastry (now cold and hard) to a thickness of about 4 mm (0.15 inch). Then wrap the pastry around the rolling pin and place it on the tart pan. Use the rolling pin to flatten the edges of the surface and cut away any excess pastry. The edge of the tart should be about 1 inch high.

Step 7) - Place a sheet of baking paper on top of the pastry and fill the pastry shell with dried beans. This is a trick to keep the shortcrust from swelling and deforming during cooking; the weight of the beans will keep the surface flat. Bake in a preheated oven at 180°C/350°F for 15 minutes, placing the pan in the middle of the oven. Remove the parchment paper and beans and bake for another 5 minutes. Allow to cool and set aside.

How to Make the White Chocolate Cream

Step 8) - Whisk 2 medium egg yolks with 60 g (⅓ cup) granulated sugar and a pinch of salt until light and creamy. Then add 40 g (4 tablespoons) cornstarch (using a sieve) and whisk well.

Step 9) - Add 250 ml (1 cup) whole milk, stirring well with a tablespoon. Pour the cream into a saucepan and bring to a boil over low heat, stirring constantly with a whisk, for about 10 minutes or until the cream thickens.

Step 10) - Turn off the heat, allow to cool slightly, then add 200 g (7 oz) of white chocolate and stir to melt. Take the pasta frolla case and place it on a serving dish so that the tart is ready to be served. Pour all the white chocolate cream into the shortcrust.

Step 11) - Level the white chocolate cream and let it cool. Now you can decorate this white chocolate cake with your favorite fruit. We chose very red and juicy red currants and raspberries, in the center we added an alchechengi, dark chocolate drops and finally a sprinkling of powdered sugar. And now you too can try to make this delicious white chocolate fruit cake!