STRAWBERRY WHITE CHOCOLATE TARTS
White chocolate paired with sweet, fresh strawberries is a match made in heaven. The shortbread cookies make a wonderful buttery crust. -Cynthia Wike, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature., Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 737 calories, Fat 52g fat (25g saturated fat), Cholesterol 71mg cholesterol, Sodium 264mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
WHITE CHOCOLATE STRAWBERRY TART
For the crust, you can use graham crackers instead of the biscuits. In that case, add to the crust mixture 3-4 tablespoons of granulated sugar. This helps in binding the ingredients together. I process the cookies in a food processor until they're finely ground to a powder. To make strawberry puree, process strawberries in a food processor until pureed, then strain through a fine mesh strainer to remove the seeds. I use it to get a filling that's pink in color, but you can leave it out if you prefer. I use a tart pan with removable bottom for all my tarts.
Provided by Shiran
Number Of Ingredients 8
Steps:
- To make the crust: In a medium bowl, mix together crushed biscuits and melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 1 hour or in the freezer for 30 minutes to firm up before adding the filling.
- To make the filling: Melt chocolate over bain marie or in the microwave in 30-second intervals. White chocolate is very sensitive to heat and can separate so keep an eye on it. Add strawberry puree and mix until smooth and combined. Let cool slightly before adding to the whipped cream.
- Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the chocolate mixture into the whipped cream, then fold in the other half. Pour mixture over chilled crust and freeze just until set, about 30 minutes (if you place it in the fridge instead of freezer, chill for longer, until set).
- To make the jam glaze: warm the jam in the microwave, then strain the mixture through a fine mesh strainer to remove the seeds. Gently spread or pour while it's still slightly warm and runny over the tart and tilt the pan to run the glaze all over the top until it touches the crust.
- Garnish with whipped cream and fresh strawberries, if you like.
- Tart will keep, covered well, for up to 5 days in the fridge.
WHITE CHOCOLATE TARTS
To start, Traci works backward and makes dessert first. "White Chocolate Tarts are scrumptious but really no fuss, because they call for prepared tart shells, instant pudding and whipped topping," she explains.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let set for 2 minutes or until soft-set. Cover and refrigerate for 10 minutes. , Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.
Nutrition Facts : Calories 226 calories, Fat 8g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 229mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.
STRAWBERRY TART WITH PASTRY CREAM
This French style strawberry tart with a buttery crust, and a creamy, buttery pastry cream filling is the best way to celebrate those gorgeous summer berries! Replace strawberries with any fresh berries or fruits to make a beautiful and delicious fruit tart. There is inactive chilling time in the recipe. The crust can be made the day before you assemble the tarts. INTERMEDIATE - Each component is easy to make, but requires some planning. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric weight measurements using the toggle button below the ingredient list.
Provided by Dini @ The Flavor Bender
Time 2h10m
Number Of Ingredients 12
Steps:
- Make one 9 inch tart crust following the recipe here. Please note that the recipe makes two crusts, so keep the extra dough wrapped in the fridge for a different recipe.
- Brush the tart crust with egg wash before the last 5 minutes of bake time. If not, you can also brush the inside of the crust with melted white chocolate when the crust has cooled down. This creates a barrier between the crust and the filling to prevent the crust from getting soggy.
- Place the egg yolk and cornstarch in a bowl. Whisk the yolk and cornstarch well until you have a smooth paste. Set aside.
- Place the milk, sugar, salt, and vanilla in a saucepan. Heat over medium heat until the milk is steaming.
- Temper the egg mixture with some of the hot milk while stirring constantly. When the egg mixture is warm, add it back to the warm milk.
- While whisking frequently, warm the custard base until it comes to a boil. Make sure to whisk and scrape the bottom of the saucepan as the custard thickens to prevent the eggs from curdling.
- If needed, remove the pot from the heat to whisk the custard, then return it to the stove to continue cooking.
- The custard will start to release bubbles at the surface when it starts to boil. Remove it from the heat at this point, and whisk to make sure the custard is smooth and thick. When whisked, it should leave behind tracks from the whisk.
- Cover the custard with plastic wrap, making sure the plastic wrap is touching the entire surface of the custard to prevent a skin from forming on top. Let it cool down to room temperature.
- Place the butter in a bowl and whisk the butter until light and fluffy. The butter should be very soft and airy.
- Add the cooled custard (a little at a time) to the butter, and whisk each addition really well, until you have added all of the custard. You should have a smooth and buttery custard mixture.
- Add the cooled butter custard mixture into the pate sucree shell. It's now ready to be topped with strawberries.
- Wash and dry the fresh strawberries. Slice the tops off of the strawberries (optional, since the green parts are edible too), and then halve the strawberries.
- Starting from the center, place the strawberry halves on the pastry cream topping in any pattern you like.
- When the surface of the tart is covered with strawberries, you can brush the top with jam (optional).
- To do this, warm the ⅓ cup of jam until the mixture has a liquid consistency. Using a pastry brush, brush the tops of the strawberries until they are all coated with the jam. Loosely wrap the tart with plastic wrap, and place the tart in the fridge for a few hours to set.
- Before serving, sprinkle chopped pistachios or garnish with mint leaves (optional).
Nutrition Facts : Calories 285 kcal, Carbohydrate 28 g, Protein 5 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 106 mg, Sodium 71 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
CREAMY WHITE CHOCOLATE & STRAWBERRY TARTS
Pastry shop-pretty and very easy to make, these impressive Creamy White Chocolate & Strawberry Tarts only take about 20 minutes to assemble.
Provided by My Food and Family
Categories Home
Time 35m
Yield 15 servings, 2 tarts each
Number Of Ingredients 7
Steps:
- Heat phyllo shells as directed on package; cool.
- Meanwhile, bring water and dry gelatin mix to boil in medium saucepan on medium-low heat, stirring frequently. (Gelatin should be completely dissolved.) Add chocolate; cook and stir until completely melted. Remove from heat. Blend in milk. Pour into medium bowl. Refrigerate 15 min. or until slightly thickened.
- Whisk COOL WHIP into chocolate mixture until blended. If necessary, refrigerate until thick enough to mound. Spoon into prepared shells; top with strawberries.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 4.2451 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY
Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar
Provided by Milloni Merchant
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
- Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
- Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
- Pour the chocolate over the biscuit base and top with the strawberries.
- Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
- Enjoy!
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