CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY
Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar
Provided by Milloni Merchant
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
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!
STRAWBERRY WHITE CHOCOLATE TARTS
White chocolate paired with sweet, fresh strawberries is a match made in heaven. The shortbread cookies make a wonderful buttery crust. -Cynthia Wike, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 737 calories, Fat 52g fat (25g saturated fat), Cholesterol 71mg cholesterol, Sodium 264mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
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.
WHITE CHOCOLATE STRAWBERRY TART
For the crust, you can use graham crackers instead of the biscuits. In that case, add to the crust mixture 3-4 tablespoons of granulated sugar. This helps in binding the ingredients together. I process the cookies in a food processor until they're finely ground to a powder. To make strawberry puree, process strawberries in a food processor until pureed, then strain through a fine mesh strainer to remove the seeds. I use it to get a filling that's pink in color, but you can leave it out if you prefer. I use a tart pan with removable bottom for all my tarts.
Provided by Shiran
Number Of Ingredients 8
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.
HOMEMADE STRAWBERRY WHITE CHOCOLATE POP TARTS
A homemade version of one of your favourite childhood snacks!
Provided by Tieghan Gerard
Categories Snack
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 261 kcal, Carbohydrate 43 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 87 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
WHITE CHOCOLATE TART WITH STRAWBERRIES
Strawberries and cream with white chocolate tart is the ideal dessert for our summertime menu, using prepared ingredients from the chiller cabinet.
Time 3h45m
Yield 10
Number Of Ingredients 1
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.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2443.456kJ 584.0kcal Fat 47.4g Saturated Fat 28.1g Click here for more information about health and nutrition
STRAWBERRY AND WHITE CHOCOLATE TART RECIPE
Try our delicious strawberry and white chocolate tart recipe
Provided by GoodtoKnow
Categories Dessert
Yield Serves: 6-8
Number Of Ingredients 5
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.
Nutrition Facts : @context https
STRAWBERRY AND WHITE CHOCOLATE TART
This Strawberry and White Chocolate Tart is the perfect summertime treat. The layers of strawberry curd, white chocolate and cookie crust create the perfect mouthful.
Provided by Cheryl Norris
Categories Dessert
Time 5h35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 319 kcal, Carbohydrate 30 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 46 mg, Sodium 120 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 7 g, ServingSize 1 serving
STRAWBERRY WHITE CHOCOLATE TRUFFLES
These Strawberry White Chocolate Truffles have an intense strawberry flavour in a little chocolate treat. The best part? This recipe only uses 3 ingredients and truffles make such a great gift too.
Provided by Marie Roffey
Categories Desserts Food Gifts Sweets
Time 22m
Number Of Ingredients 4
Steps:
- Heat the cream over low heat, stirring, until bubbles start to appear.
- Pour the cream over the chocolate and leave it for 5 minutes before stirring to a smooth ganache.
- Add the crushed freeze dried strawberries and stir through.
- Place in the fridge for half an hour.
- Roll balls of about 2 teaspoons worth of ganache.
- Melt the extra chocolate in 30 second increments in the microwave, making sure to stir well between each.
- Use two forks to dip and roll the ganache balls in chocolate and set on a baking paper covered plate in the fridge to set.
Nutrition Facts : ServingSize 23 g, Calories 115 kcal
NO BAKE WHITE CHOCOLATE STRAWBERRY TART
This juicy tart is a perfect choice for the summer, or any season. Recipe makes one 23-cm (9-inch) tart, that can serve up to 8 people.
Provided by Alice
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- In a food processor pulse the cookies until they resemble fine crumbs.
- Transfer 2/3 of butter to the crumbs and pulse until combined. Add the rest of the butter if needed, just enough for the crumbs to stick together.
- Transfer to a 9-inch tart pan (the kind with removable bottom).
- Press the crumbs down to the bottom of the pan and up the sides either with a spoon or preferably something that has a flat surface - like a cap from your olive oil bottle or a flat measuring cup.
- Chill the crust in the fridge for an hour or more.
- Whip the cream with vanilla in your food processor (or mixer). Beat until soft peaks form.
- Add the chilled melted chocolate and whisk until incorporated on low speed. (If your mixer is a super machine and still very fast on its lowest setting, whisk by hand so that you don't overmix the cream.)
- Pour the mixture into the crust and smooth it with a spatula, making it as even as possible. Chill for 3-4 hours or more.
- Add the strawberries before serving (or a few hours prior to that.)
- For the strawberries, cut away the stems and halve them (unless they're really tiny). Transfer them to a shallow plate, sprinkle with lemon juice and sugar. Let sit for about 20 minutes.
- Top the tart with the strawberries and chill until serving time.
BLUEBERRY RASPBERRY TART
A beautiful summer tart!
Provided by RecipeGirl.com (Nantucket Open House Cookbook)
Categories Dessert
Time 42m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 slice, Calories 276 kcal, Carbohydrate 34 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 60 mg, Sodium 223 mg, Fiber 4 g, Sugar 16 g
STRAWBERRY WHITE CHOCOLATE MOUSSE TART
An airy (2-ingredient!) white chocolate mousse filling in a buttery graham cracker crust piled high with fresh strawberries.
Provided by Jennifer Pallian BSc, RD
Categories Dessert
Time 3h
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. In a medium bowl, stir together graham cracker crumbs with sugar, then add melted butter and stir until thoroughly combined. Press the mixture into a 9" tart pan with removable bottom and bake 10 minutes. Cool completely on a wire rack.
- Meanwhile, make the filling. Combine the white chocolate and 1/3 cup of the whipping cream in a medium microwave-safe bowl. Microwave on 50% power for one minute, stir, then microwave again in 30-second intervals until chocolate is about 75% melted; stir to melt the rest. Cool the chocolate mixture to room temperature on the counter (do not refrigerate or it will cool unevenly and harden at the edges).
- Whip the remaining cream with electric mixer to stiff peaks. Fold 1/3 of the whipped cream into the cooled chocolate (by gently cutting it down through the centre with a spatula and scooping back up and over until fully incorporated). This lightens the mixture so you don't deflate the whipped cream. Gently fold in the remaining whipped cream.
- Scrape the filling into the cooled crust and smooth the top. Refrigerate until set, 2-3 hours, then top with the strawberries. Melt the jam in a small saucepan or in the microwave, then brush on top. Serve immediately or return the tart to the refrigerator to set the jam, about 30 minutes.
DARK CHOCOLATE STRAWBERRY TART
Steps:
- To prepare the crust, whisk together the flour, cocoa powder and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.
- Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for 15 minutes. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
- To prepare the filling, heat the cream and finely chopped chocolate in the top of a double boiler over simmering water (medium low heat), whisking until smooth. Remove from heat and whisk in the butter until smooth. Pour into cooled tart crust and refrigerate for 1 to 2 hours. Top with fresh strawberries.
- To prepare the glaze (see notes), bring the cream to a low boil. Pour over the chopped chocolate and stir until smooth. Whisk in the corn syrup and water until smooth. Drizzle over tart and serve.
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