White Chocolate tart with strawbery filling

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  White Chocolate tart with Strawberies





Chocolate tart.... Yumyyyy!
This buttery , and crunchy crust, topped with a smooth and creamy white chocolate filling  balanced by the tartness of the strawberies is simply divine.

In this recipe I'm using a 6' tart pan. You may double the recipe for a bigger pan or instead of one big tart, you can make mini tarts as well.
  
I always used dark chocolate in my baked goods simply because my kids are a huge fan of dark chocolate.
However, i wanted to try something differant. So I decided to make this tart with white chocolate instead. White chocolate is much sweeter than dark chocolate so I recommend using sour-ish fruits to compliment  the sweetness . I had some strawberries in the fridge and decided to use those, but you can use any fruit of your choice It turned out perfect and the strawberries really compliment the white chocolate. A perfect feast for the eyes and mouth! Happy baking.

This is how I made it.

For crust:

: 180g digestive biscuits
: 70g salted butter (melted)

For filling

- 1 cup white chocolate (chopped)
- 1/4 cup heavy cream
- 1tbs butter
- 1 cup fresh strawberries

1. Preheat oven to 165C°

2. Place digestive biscuit into a food  
    processor . Blend until crumbs
    form. Add melted butter and pour over 
    the crushed cookies. Mix until evently 
    moistened.







3. Press cookie mixture into the bottom and up the sides of a 6" tart pan with a removable bottom. 
  



4. Bake for 7 to 8min or until golden brown.
    Let it cool.

5. Meanwhile, place chopped chocolate,
 cream and soft butter in a microwave for 20sec. Then take  the bowl out and give it a stir. Place the bowl  back in the microwave and repeat the  process until chocolate melts.



6. Arrange fresh strawberries on the cool 
    crust.



7. Pour the melted chocolate onto the 
    strawberies and refrigerate it for at least
    4 hours or until set.


8. Garnish with fresh strawberries if desired.

9. Enjoy!


Notes:

* Slice with a hot, clean knife for best results. Run it under hot water for few seconds, dry then cut. Do this between each cut.

* Double boil method can also be used to melt the chocolate

* If filling is too thick add cream and if it's too light add Chocolate



Don't forget to follow my Instagram
@_casualcook_ for more recipes and 
 inspiration.



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