What is not to love about an amazingly simple crowd pleasing dessert?!
This recipe can be made with store bought shortcrust pastry (available from PnP or Woolies) for ease, OR, you can make it from scratch like I did. It is a bit time consuming but a wonderful way to spend a Saturday in the kitchen, ready for Sunday tea!
White chocolate & berry tart
Serves 6 generous portions
125g butter, chilled and chopped
1 1/4 cup flour
1/3 cup ground almonds
1/3 cup icing sugar
2 egg yolk (extra large free range)
200g white chocolate, chopped
300ml fresh cream
2 eggs, lightly whisked (extra large free range)
1/2 teaspoon vanilla extract
1.To make the pastry, place the flour, butter, ground almonds and icing sugar in a food processor and process until mixture looks like breadcrumbs (about 2 minutes).
2.Add the egg yolks and process until dough comes together.
3.Turn onto a lightly floured surface and shape into a disc.
4. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
5.Preheat oven to 200°C. Line a 15cm x 20cm fluted tart tin with removable base with pastry.
6. Place in the fridge for 30 minutes to rest and then blind bake by lining the tart with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes.
7.Remove paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Remove from oven. Reduce the temperature to 150°C.
1. Combine the white chocolate and cream in a saucepan over low heat. Cooking, stirring, for 5 minutes or until chocolate melts and mixture is smooth.
2.Remove from heat and set aside to cool.
3. While whisking, add the eggs and vanilla to the chocolate mixture to combine.
4. Pour into the tart case and bake for 45 minutes or until just set. Remove from oven and place in the fridge for 1 hour to chill before topping with berries to serve.