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White Chocolate Strawberry Tart
6 ounces good-quality white chocolate, broken into pieces
1/2 cup heavy cream
tart shell, recipe follows
5 cups strawberries, small berries, if possible
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon orange flavored liqueur
Combine the chocolate and cream in the top of a double boiler. Cook over simmering water until the chocolate melts; whisk to combine. Pour into a bowl and cool, stirring occasionally, until it starts to thicken, about 35 minutes. Pour over the bottom of the crust and refrigerate for 1 hour, it will get firmer, like a custard, but will not harden.
Hull and halve 2 cups of the strawberries. Place in a food processor and puree. Transfer the puree to a small saucepan, add the sugar and cornstarch, and stir to dissolve the cornstarch. Cook and stir over medium heat until the mixture comes to a boil. Remove from the heat and stir in the liqueur. Cool to room temperature, stirring occasionally.
Hull the remaining berries and arrange them, rounded sides up, over the chocolate. If the berries are large, cut in half and arrange them cut sides down. Spoon the strawberry mixture over the top. Refrigerate for 3 hours.
Yields 10 inch tart.
Tart Shell:
1 cup all-purpose flour
1 1/2 tablespoons granulated sugar
1/2 cup chilled unsalted butter, cut into small pieces
1 egg yolk
1 1/2 tablespoons heavy cream
Combine the flour and sugar in a large bowl. Work in the butter with your fingers until the mixture resembles coarse meal with some larger pieces. Whisk the yolk and cream, and stir into the flour with a fork. Gather the dough into a ball. Roll the dough between 2 pieces of parchment or wax paper to a 12 to 13 inch circle and chill.
Set the oven to 425 degrees. Remove the paper and fit the dough into a 10-inch tart pan with a removable bottom. Prick the bottom and sides of the dough with a fork, place a piece of foil (shiny side down) in the shell, and fill with pie weights or dried beans. Bake for 12 minutes. Remove the foil and weights, reduce the temperature to 350 degrees, and bake an additional 10 to 15 minutes or until golden brown. Cool on a wire rack.
Yields 10 inch tart shell.
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White Chocolate Strawberry Tart
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Category: Recipes
Prep Time: Cook Time: Total Time:
White Chocolate Strawberry Tart
6 ounces good-quality white chocolate, broken into pieces
1/2 cup heavy cream
tart shell, recipe follows
5 cups strawberries, small berries, if possible
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon orange flavored liqueur
Combine the chocolate and cream in the top of a double boiler. Cook over simmering water until the chocolate melts; whisk to combine. Pour into a bowl and cool, stirring occasionally, until it starts to thicken, about 35 minutes. Pour over the bottom of the crust and refrigerate for 1 hour, it will get firmer, like a custard, but will not harden.
Hull and halve 2 cups of the strawberries. Place in a food processor and puree. Transfer the puree to a small saucepan, add the sugar and cornstarch, and stir to dissolve the cornstarch. Cook and stir over medium heat until the mixture comes to a boil. Remove from the heat and stir in the liqueur. Cool to room temperature, stirring occasionally.
Hull the remaining berries and arrange them, rounded sides up, over the chocolate. If the berries are large, cut in half and arrange them cut sides down. Spoon the strawberry mixture over the top. Refrigerate for 3 hours.
Yields 10 inch tart.
Tart Shell:
1 cup all-purpose flour
1 1/2 tablespoons granulated sugar
1/2 cup chilled unsalted butter, cut into small pieces
1 egg yolk
1 1/2 tablespoons heavy cream
Combine the flour and sugar in a large bowl. Work in the butter with your fingers until the mixture resembles coarse meal with some larger pieces. Whisk the yolk and cream, and stir into the flour with a fork. Gather the dough into a ball. Roll the dough between 2 pieces of parchment or wax paper to a 12 to 13 inch circle and chill.
Set the oven to 425 degrees. Remove the paper and fit the dough into a 10-inch tart pan with a removable bottom. Prick the bottom and sides of the dough with a fork, place a piece of foil (shiny side down) in the shell, and fill with pie weights or dried beans. Bake for 12 minutes. Remove the foil and weights, reduce the temperature to 350 degrees, and bake an additional 10 to 15 minutes or until golden brown. Cool on a wire rack.
Yields 10 inch tart shell.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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