Strawberry White Chocolate Tarts Recipes

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.

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!

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.

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 TARTLETS WITH STRAWBERRY COULIS

Steps:

• Make crusts:
• Preheat oven to 350°F. Grind biscotti and almonds in processor until finely ground. Add butter and process until well blended. Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each). Press mixture onto bottoms and up sides of pans. Bake until crusts are golden brown, about 15 minutes. Transfer pans to racks; cool completely.
• Make filling:
• Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Remove from heat. Add chopped white chocolate and stir until melted and smooth. Cool mixture to room temperature. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add white chocolate mixture and beat until well blended. Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 2 additions. Divide filling among prepared tartlet crusts (about 1/2 filing for each). Refrigerate at least 2 hours.
• Make coulis:
• Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender. Purée until smooth. Cover and refrigerate until cold, at least 2 hours. (Tartlets and coulis can be prepared 1 day ahead. Keep refrigerated.)
• Remove tartlets from pans. Place 1 tartlet on each of 8 plates. Spoon strawberry coulis alongside and serve.

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.

CREAMY WHITE CHOCOLATE & STRAWBERRY TARTS

Steps:

• Heat phyllo shells as directed on package; cool.
• Meanwhile, bring water and dry gelatin mix to boil in medium saucepan on medium-low heat, stirring frequently. (Gelatin should be completely dissolved.) Add chocolate; cook and stir until completely melted. Remove from heat. Blend in milk. Pour into medium bowl. Refrigerate 15 min. or until slightly thickened.
• Whisk COOL WHIP into chocolate mixture until blended. If necessary, refrigerate until thick enough to mound. Spoon into prepared shells; top with strawberries.

STRAWBERRY WHITE CHOCOLATE TART

Steps:

• Cut each sheet of phyllo in half lengthwise to make two 17 x 6 inch sheets.
• Lay one piece on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter; top with another piece so edges are not perfectly aligned and all eight corners are visible. Repeat with remaining phyllo.
• Gently fit into 14 x 4 inch tart pan with removable bottom. Turn edges under and ruffle, allowing some to hang over edge. Line with foil; fill with pie weights or dried beans. Bake in center of 375°F oven for 10 minutes; remove weights and foil. Prick shell all over with fork; bake for 5 minutes or until golden. Let cool on rack. Remove from pan and place on serving platter.
• In bowl over saucepan of hot not boiling water, melt chocolate, stirring occasionally. Spread about two thirds over crust.
• Slice 1 cup of the strawberries; arrange over chocolate. Beat together mascarpone, 18% cream, sugar and vanilla; spread over strawberries. Halve remaining strawberries; arrange cut side down, over filling. Drizzle with remaining chocolate. Makes 8 servings.
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