FIVE STAR WHITE CHOCOLATE FRUIT TART
Don't make me a liar...try this oversized tart and rave like everyone else who's tried this fabulous dessert.
Provided by Geema
Categories Tarts
Time 45m
Yield 1 tart
Number Of Ingredients 9
Steps:
- Heat oven to 300°F.
- Beat butter and sugar until light and fluffy.
- Blend in flour.
- Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
- Bake for 20-25 minutes or until just lightly brown.
- Cool completely.
- Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
- Beat in the cream cheese.
- When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
- Cover with plastic wrap and chill until ready to serve--at least 3 hours.
- Slice the fruit of your choice and place on the tart in an attractive manner.
- This is best eaten the same day it's made.
- But there won't be any leftovers anyway.
WHITE CHOCOLATE AND MANGO CREAM TART
Make and share this White Chocolate and Mango Cream Tart recipe from Food.com.
Provided by JanelleC
Categories Tarts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
- Lightly grease a 23 cm tart tin with a removable base.
- Press the pastry onto the bottom and sides of tin and prick with a fork.
- Chill the base for 30 minutes.
- Preheat oven to 180°C.
- Line the pastry case with non-stick baking paper and fill with baking beans.
- Bake blind for 10 minutes.
- Remove beans and bake for a further 5-7 minutes until golden.
- Prepare the custard filling.
- In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
- Combine the cornflour, plain flour and sugar in a medium sauce pan.
- Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
- Beat the egg yolks in a small bowl.
- Slowly add about 1 cup hot milk mixture stirring constantly.
- Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
- Bring the custard filling to a gentle boil and stir constantly until thickened.
- Stir in white chocolate until well blended.
- Cool to room temperature.
- To prevent a skin forming cover with plastic wrap.
- Beat whipping cream until soft speaks form.
- Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
- Arrange slices of mango on top of the custard.
- Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
- Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
- Carefully sprinkle the toasted flaked almonds between the rows.
- Serve tart chilled.
Nutrition Facts : Calories 855.5, Fat 63.8, SaturatedFat 37.1, Cholesterol 308.4, Sodium 212.8, Carbohydrate 62.6, Fiber 3.8, Sugar 32, Protein 12.1
MANGO CREAM TART
This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
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