Strawberry White Chocolate Tarts Recipes

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY

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 AND STRAWBERRY TART

Steps:

• Break biscuits into the food processor and pulse until you have fine crumbs. Brush some butter over the base and sides of a deep 20cm flan tin. Put the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
• Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved.
• Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate.
• Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve. Cut strawberries into quarters and place them on top as well.

WHITE CHOCOLATE STRAWBERRY TART

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.

STRAWBERRY WHITE CHOCOLATE TARTS

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.

STRAWBERRY AND WHITE CHOCOLATE TART RECIPE

Steps:

• Preheat the oven to 190°C (375°F, gas mark 5). Roll out the pastry and line a 25cm (10in) greased loose-bottomed tart tin. Prick the base with a fork and cook the tart for 15 mins or until the pastry's golden. Remove from oven and allow to cool.
• Melt the chocolate in a microwave and spread over the base of the tart case.
• Whip the cream and vanilla together until firm and spread on top of the white chocolate.
• Top the tart with the halved strawberries, arranged in rows.

STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
• For mousse:
• Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
• Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.
• Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

HOMEMADE STRAWBERRY WHITE CHOCOLATE POP TARTS

Steps:

• 1. To make the strawberry jam. In a medium pot, bring the strawberries, raspberries, honey, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in the vanilla and a pinch of salt. Let Cool. Makes about 2 cups jam.2. To make the crust. In a food processor or blender, combine the flour and oats and pulse until the oats are mostly ground. Add the butter and pulse until the mix clumps together to form pea size balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball. Don't add more than 1/2 cup water. 3. Turn the dough out onto a flour surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of the strawberry jam on one half of the rectangle, adding a white few chocolate chips, if desired. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you have used all the dough and jam. Place the pop tarts on parchment lined baking sheets. Cover the baking sheets and place in the fridge for 30 minutes to 1 hour.4. Preheat the oven to 400 degrees F.5. Brush the tarts with the beaten egg and bake the pop-tarts for 10 to 12 minutes. Let cool slightly.6. Meanwhile, in a medium bowl, whisk together the melted white chocolate, powder sugar and 2 tablespoons milk, adding extra milk to thin the glaze as desired. Drizzle the glaze over the pop tarts. Decorate as desired.

STRAWBERRY AND WHITE CHOCOLATE TART

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.

WHITE CHOCOLATE TART WITH STRAWBERRIES

Steps:

• Preheat the oven to 200°C, gas mark 6. Roll out the pastry thinly and use to line a 23cm round, 4 cm deep, loose-bottomed fluted flan tin. Trim the excess pastry. Line with baking parchment and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes until just golden all over. Remove from the oven and allow to cool. To make the strawberry coulis, blend 150g of the strawberries in a food processor until smooth then stir in the icing sugar. Transfer to a bowl and chill in the fridge until ready to serve. Place the white chocolate and 125g mascarpone in a bowl set over a pan of barely simmering water and stir until it melts into a smooth sauce. Leave to cool slightly then, using an electric or balloon whisk, blend in the remaining mascarpone until smooth. Stir in the cream until thoroughly combined. Spoon into the pastry case and chill for 2-3 hours until softly set. Remove the tart from the tin and arrange the remaining strawberries over the tart. Serve immediately with the coulis drizzled over.

CHOCOLATE-COVERED STRAWBERRY TART

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.

BLUEBERRY RASPBERRY TART

Steps:

• Place the flour, sugar, butter, salt and lemon zest in a food processor fitted with a steel blade; process just until the mixture resembles coarse meal. Add egg yolk. With the machine running, add the lemon juice and water through the feed tube slowly and add just enough until the dough holds together and forms a ball. Add more flour if you need to- if it appears to be too sticky. Gather the dough, wrap it in plastic wrap, and refrigerate at least 2 hours.
• Roll out the dough into a 14-inch circle on a lightly floured surface. Line an 11 or 12 inch tart pan with a removable bottom with the dough; trim and crimp the edges. Freeze the shell for 30 minutes.
• Preheat oven to 425°F.
• In a medium bowl, toss the blueberries, sugar, cinnamon, butter and lemon juice together. Spoon the filling evenly into the tart shell.
• Bake the tart for 12 minutes. Reduce the heat to 350° F. and bake until the berries are slightly soft, about 10 minutes. Let the tart cool completely.
• Decorate the tart with 2 circles of fresh raspberries around the edge. Cut into 8 slices and serve with a dollop of whipped cream, if desired.