Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 tablespoon cold water
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, sliced
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and cold water. Add the egg mixture to the flour mixture and mix until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead gently until it forms a smooth ball. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
5. Roll out the chilled dough on a floured surface to fit the tart pan. Line the tart pan with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
6. Remove the parchment paper and pie weights from the tart shell and bake for an additional 10 minutes or until the crust is golden brown. Let cool completely.
7. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the white chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract.
8. Pour the white chocolate mixture into the cooled tart shell. Arrange the sliced strawberries on top of the white chocolate mixture.
9. Chill the tart in the refrigerator for at least 2 hours or until the white chocolate mixture is set.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 25g
Saturated Fat: 15g
Cholesterol: 85mg
Sodium: 85mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 20g
Protein: 4g
Substitutions for ingredients:
- You can use dark or milk chocolate chips instead of white chocolate chips.
- You can use any type of fruit you like instead of strawberries.
Variations:
- Add a layer of whipped cream on top of the white chocolate mixture before adding the sliced strawberries.
- Add a layer of raspberry jam on top of the white chocolate mixture before adding the sliced strawberries.
- Add a layer of sliced bananas on top of the white chocolate mixture before adding the sliced strawberries.
Tips and tricks:
- Make sure the butter is cold when you mix it with the flour to ensure a flaky crust.
- Chill the dough before rolling it out to prevent it from shrinking in the oven.
- Use a sharp knife to slice the strawberries for a clean cut.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve the tart cold.
Presentation ideas:
Serve the tart on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh mint leaves or additional sliced strawberries.
Pairings:
Serve with a glass of champagne or sparkling wine.
Suggested side dishes:
Serve with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the crust is too wet, add a tablespoon of flour at a time until the dough comes together.
Food safety advice:
Make sure to wash the strawberries before slicing them.
Food history:
Tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
This tart has a buttery crust, creamy white chocolate filling, and sweet and tart strawberries.
Serving suggestions:
Serve the tart as a dessert after a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Fruity, Chocolatey