STRAWBERRY AND WHITE CHOCOLATE TART
This Strawberry and White Chocolate Tart is the perfect summertime treat. The layers of strawberry curd, white chocolate and cookie crust create the perfect mouthful.
Provided by Cheryl Norris
Categories Dessert
Time 5h35m
Number Of Ingredients 11
Steps:
- Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
- Whisk flour, sugar, ground ginger, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms.
- Using your hands, press two-thirds of the dough into the bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.
- Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust is deep golden brown and firm to touch, 25 to 30 minutes, rotating pan halfway through baking. Set it aside and let it cool to room temperature before filling with the white chocolate ganache.
- The tart crust can be made one day ahead and covered with plastic wrap.
- Chop the chocolate fine and place it in a heat proof medium-sized bowl. Place the soften butter in the same bowl. Warm the cream over medium heat until bubbles appear around the edges of the cream and steam starts to rise from the surface.
- Pour the cream over the white chocolate and butter. Allow it to sit for 30 seconds and then stir with a spatula until the ganache is smooth. There should be about 1 cup of ganache. Let the ganache cool for about 10-15 minutes.
- Pour at least ¾ cup of the ganache on the bottom of the baked tart crust and smooth with an offset spatula. If you want a thicker layer of ganache use all the ganache. Place the tart in the refrigerator and let it chill for 30 minutes.
- Remove the tart from the refrigerator and cover the ganache with the strawberry curd. Use an offset spatula to smooth the surface. Refrigerate for 60 minutes.
- While the tart is in the refrigerator. Clean, dry and chop the fruit. Decorate the top of the tart with the fruit. If you prefer you can cover the entire surface with fruit.
- Glazing the fruit gives it a beautiful finish, but this step is optional.
- Make the glaze by placing the apricot jam and water in a saucepan. Heat it up over medium heat until the jam is loose and liquidy. Strain the jam. Use a small pastry brush to lightly brush the fruit with the apricot glaze.
Nutrition Facts : Calories 319 kcal, Carbohydrate 30 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 46 mg, Sodium 120 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 7 g, ServingSize 1 serving
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-CREAM CHEESE FRUIT TART
This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.
Provided by Yoly
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
- Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
- Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
- Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
- Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
- Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 50.8 g, Cholesterol 64.1 mg, Fat 30.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 18.6 g, Sodium 173.1 mg, Sugar 33.4 g
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 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!
WHITE CHOCOLATE BERRY PIE
When strawberries are in season, I love to make this pretty pie. -Connie Laux, Englewood, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 299 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY AND CHOCOLATE TART WITH WALNUT CRUST
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- For Crust:
- Combine flour, sugar and salt in processor and mix. Add walnuts; process until chopped. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add yolks and process just until moist clumps form. Gather dough into ball; flatten to disk. Wrap in plastic and chill 30 minutes.
- Preheat oven 375°F. Butter 9-inch-diameter tart pan with removable bottom. Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary. Discard paper. Trim edges of crust. Freeze crust 15 minutes. Bake until golden brown, about 25 minutes. Spread jam in crust. Return to oven and bake until jam sets, about 4 minutes. Cool completely on rack.
- For Filling:
- Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges. Remove from heat. Add chocolate and stir until melted. Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes. Pour chocolate filling into crust. Refrigerate until filling is set, about 1 hour 45 minutes. (Can be prepared 1 day ahead. cover and keep refrigerated.)
- Arrange strawberries cut side down in concentric circles atop filling. Serve immediately or refrigerate up to 1 hour.
STRAWBERRY WHITE CHOCOLATE TART
Juicy red berries, a crisp phyllo shell and a creamy filling make an irresistible combination of textures, tastes and colors.
Provided by Olha7397
Categories Tarts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut each sheet of phyllo in half lengthwise to make two 17 x 6 inch sheets.
- Lay one piece on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter; top with another piece so edges are not perfectly aligned and all eight corners are visible. Repeat with remaining phyllo.
- Gently fit into 14 x 4 inch tart pan with removable bottom. Turn edges under and ruffle, allowing some to hang over edge. Line with foil; fill with pie weights or dried beans. Bake in center of 375°F oven for 10 minutes; remove weights and foil. Prick shell all over with fork; bake for 5 minutes or until golden. Let cool on rack. Remove from pan and place on serving platter.
- In bowl over saucepan of hot not boiling water, melt chocolate, stirring occasionally. Spread about two thirds over crust.
- Slice 1 cup of the strawberries; arrange over chocolate. Beat together mascarpone, 18% cream, sugar and vanilla; spread over strawberries. Halve remaining strawberries; arrange cut side down, over filling. Drizzle with remaining chocolate. Makes 8 servings.
- Chocolate Canadian Living's Best.
Nutrition Facts : Calories 164.7, Fat 10.6, SaturatedFat 6.3, Cholesterol 21.2, Sodium 77.8, Carbohydrate 16.6, Fiber 1.2, Sugar 10.9, Protein 1.7
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