Strawberry White Chocolate Tart

This year’s strawberry season is a bit late, but I finally have strawberries, so I can bake. Strawberries create a great combination with white chocolate, both in taste and visually, therefore I made Strawberry White Chocolate Tart. The tart is interesting in color – as it contains brown, white and red color – and in taste thanks to the combination of fresh strawberries and sweet white chocolate. The cocoa kneaded dough is slightly bitter, so the tart is not too sweet. White chocolate filling is sweet just as it needs to be and it does not even require gelatin, only white chocolate, whipped cream and cream cheese. Finally, there is strawberry jelly layer, nicely red. When you use fresh strawberries, the tart gets a strong summer scent of strawberries, but I think that even with the frozen strawberries, jelly layer will be tasty. Another advantage of such jelly layer is that the strawberries do not have to look perfectly, as you mix them anyway, but they will taste great. This tart contains a well-balanced combination of sweet white chocolate and fresh strawberries, the cooled one is perfect for a hot summer day.

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Strawberry White Chocolate Tart

Prep Time

1 hrs

Cook Time

20 mins

Total Time

1 hrs 20 mins

 

Summer tart with cocoa dough, white chocolate filling and strawberry jelly made with fresh strawberries

Servings: 10 pieces

Ingredients

• Dough:
• 250 g all-purpose flour
• 130 g butter
• 75 g icing sugar
• 1 egg
• 30 g cocoa
• A pinch of salt
• 30 ml cold water
• White chocolate filling:
• 200 g white chocolate
• 200 g heavy cream
• 200 g cream cheese
• Strawberry jelly:
• 400 g strawberries
• 4 tbsp icing sugar
• 3 tbsp water
• 3 tsp gelatin powder

Instructions

1. Dough:

2. Mix and combine flour with butter, icing sugar, egg, cocoa, water and salt. Process it using hands or mixer.

3. Put the dough in a refrigerator for about an hour.
4. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
5. Bake for 20 minutes at 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and let it cool.
6. White chocolate filling:
7. Melt white chocolate in water bath or in a microwave. Let it cool.
8. Whip heavy cream. Incorporate cream cheese, whip again. Add the cooled white chocolate, whip.
9. Spread filling evenly over the cooled dough and put it in a refrigerator to get firm for one hour.
10. Apply strawberry jelly after one hour.
11. Strawberry jelly:
12. Mix strawberries into puree, combine them with sugar.
13. Heat it on medium heat, until they are not too hot but sugar dissolves.
14. Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water.
15. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
16. Pour strawberry jelly on white chocolate filling, let it cool at room temperature.
17. Then, move the tart into a refrigerator, leave it there for a couple hours, preferably overnight.

Recipe Notes

• Baking pan - 25 cm
• A small portion of strawberry jelly will be left

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