White Chocolate Fruit Tart

White chocolate fruit tart, a delicious dessert made with a base of shortcrust pastry shell filled with a lot of white chocolate cream and finally topped with fruit, chocolate drops and a sprinkle of icing sugar.

As fruit we opted for the colorful berries: red currants and raspberries. But you can add your favorite fruit, such as strawberries, blackberries, kiwis, bananas; in short, the fruit you like best!

Delicate and fragrant, ideal to be enjoyed at any time of the day, maybe with a good cup of tea or coffee. You can get ready with some preparations few days ahead; you can make the shortcrust pastry and cook it the day before, or make the white chocolate cream ahead of time and keep it in the refrigerator. Before serving, just assemble them, add the fruit and you’re done!

So now let’s see how to make white chocolate fruit tart!



How to Make White Chocolate Fruit Tart

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

Ingredients

Doses for 30 cm/12 inch tart pan with removable bottom (#ad)

For the Shortcrust Pastry:

  • 150 g (5 oz) of cake flour
  • 75 g (2,5 oz) of unsalted butter (leave to soften, out of the refrigerator, for half an hour)
  • 60 g (2 oz) of caster sugar
  • 2 medium egg yolks
  • 1 pinch of fine salt

For the Chocolate Cream:

  • 40 g (1,4 oz) of cornstarch
  • 60 g (2 oz) of caster sugar
  • 2 medium egg yolks
  • 250 ml of whole milk
  • 200 g (7 oz) of white chocolate
  • 1 pinch of fine salt

For Decoration:

  • 1 alchechengi (or winter cherry)
  • 300 g (10 oz) of redcurrants
  • 150 g (5 oz) of raspberries
  • a few strips of the peel of 1 untreated lemon
  • dark chocolate chips
  • icing sugar

Directions

How to Make Shortcrust Pastry for White Chocolate Fruit Tart

Shortcrust Pastry step 1
Step 1) – Whip, with the help of the electric whisk or the planetary stand mixer, the soft butter with the sugar for at least 3-4 minutes until you have a creamy mixture.
Shortcrust Pastry step 2
Step 2) – Whipping at high speed, add the egg yolks, one at a time, waiting for the first to absorb before adding the second, until you have a smooth, homogeneous and lump-free cream. Finally add a pinch of salt.
Shortcrust Pastry step 3
Step 3) – Now add the flour (previously sieved) all at once and mix by hand with a wooden spoon.
Shortcrust Pastry step 4
Step 4) – Transfer the pastry on the table (or try this non-slip mat that sticks to the table, really useful) and knead a little to mix all the ingredients together. The dough will stick a little to your hands, that’s normal. Add a little of flour to compact.
Shortcrust Pastry step 5
Step 5) – Make a sort of ball and wrap the pastry in a plastic wrap and let it cool in the refrigerator for about 2 hours.
Shortcrust Pastry step 6
Step 6) – Now we are going to make the base of 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 dough on the rolling pin and lay it on your tart pan. With the help of the rolling pin, flatten the edges of the surface to cut away the excess dough. The edge of the tart should be about 1 inch high.
white chocolate fruit tart base
Step 7) – Place a baking paper sheet on the pastry and fill the pastry shell with dried beans. This is a trick to ensure that the shortcrust pastry does not swell and deform during cooking; the weight of the beans will keep the surface flat. Now bake in the preheated oven at 180°/350F for 15 minutes, placing the pan in the middle of the oven. Remove the paper sheet and the beans and bake for another 5 minutes. Let cool and set aside.

How to make White Chocolate Cream

white chocolate cream step 1
Step 8) – Whisk the egg yolks with the caster sugar and a pinch of salt until the mixture is light and creamy then add the cornstarch (using a strainer) and mix well with a whisk.
white chocolate cream step 2
Step 9) – Add the milk, stirring well with a tablespoon. Now Pour the cream in a saucepan and bring to a boil, over a low heat, stirring constantly with a whisk for about 10 minutes or until the cream thickens.
white chocolate cream step 3
Step 10) – Turn off the heat, let it cool slightly then add the white chocolate and stir to melt it. Now the white chocolate cream is ready and we need to pour it into the shortcrust pastry shell. So take the shortcrust pastry shell and place it already on a serving dish, so that the tart is ready to be served. Then pour all the white chocolate cream into the shortcrust pastry shell.
white chocolate fruit tart final
Step 11) – Level the white chocolate cream and let it cool. Now you can decorate this white chocolate tart with your favorite fruit. We opted for very red and juicy red currants and raspberries, in the middle we added an alchechengi, dark chocolate drops and finally a sprinkle of icing sugar.

And now you too try to make this delicious white chocolate fruit cake!

white chocolate fruit tart

white chocolate fruit tart recipe

White Chocolate Fruit Tart

Yield: 12
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

White chocolate fruit tart, a delicious dessert made with a base of shortcrust pastry shell filled with a lot of white chocolate cream and finally topped with fruit, chocolate drops and a sprinkle of icing sugar.

As fruit we opted for the colorful berries: red currants and raspberries. But you can add your favorite fruit, such as strawberries, blackberries, kiwis, bananas; in short, the fruit you like best!

Ingredients

For the Shortcrust Pastry:

  • 150 g (5 oz) of cake flour
  • 75 g (2,5 oz) of unsalted butter (leave to soften, out of the refrigerator, for half an hour)
  • 60 g (2 oz) of caster sugar
  • 2 medium egg yolks
  • 1 pinch of fine salt

For the Chocolate Cream:

  • 40 g (1,4 oz) of cornstarch
  • 60 g (2 oz) of caster sugar
  • 2 medium egg yolks
  • 250 ml of whole milk
  • 200 g (7 oz) of white chocolate
  • 1 pinch of fine salt

For Decoration:

  • 1 alchechengi (or winter cherry)
  • 300 g (10 oz) of redcurrants
  • 150 g (5 oz) of raspberries
  • a few strips of the peel of 1 untreated lemon
  • dark chocolate chips
  • icing sugar

Instructions

    1. Whip butter and sugar for 3-4 minutes
    2. Add the egg yolks, one at a time and a pinch of salt.
    3. Add the flour and mix.
    4. Transfer the pastry on the table and knead a little to mix all the ingredients together.
    5. Make a sort of ball and wrap the pastry in a plastic wrap and let it cool in the refrigerator for 2 hours.
    6. Sprinkle the work surface with flour and roll out the pastry to a thickness of about 4 mm (0,15 inch).
    7. Wrap the dough on the rolling pin and lay it on your tart pan.
    8. Flatten the edges of the surface to cut away the excess dough.
    9. Place a baking paper sheet on the pastry and fill the pastry shell with dried beans.
    10. Bake in the preheated oven at 180°/350F for 15 minutes. Remove the paper sheet and the beans and bake for another 5 minutes. Let cool and set aside.
    11. Whisk the egg yolks with the caster sugar and a pinch of salt.
    12. Add the cornstarch and mix .
    13. Add the milk and mix.
    14. Pour the cream in a saucepan and bring to a boil, over a low heat, stirring constantly with a whisk for about 10 minutes.
    15. Turn off the heat, let it cool slightly then add the white chocolate and stir to melt it.
    16. Take the cooked shortcrust pastry shell and place it already on a serving dish.
    17. Pour the white chocolate cream into the shortcrust pastry shell.
    18. Level the white chocolate cream and let it cool.
    19. Decorate this white chocolate tart with red currants and raspberries, in the middle add an alchechengi, sprinkle dark chocolate drops and finally icing sugar. Serve
Nutrition Information:
Serving Size: 100 g
Amount Per Serving: Calories: 343

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