Try this amazing White Chocolate Strawberry Tart with Balsamic vinegar.
White Chocolate Strawberry Tart with Balsamic
We are in the depths of winter here in Australia and this tart is white as the snow but it has the promise of better times, sun and berries. The Queenslanders’-(the northern most state of Australia, where there are tropical beaches and Strawberries in the winter), have been busy growing these ones. This tart isn’t just for winter though it’s for anytime you want a really stunning looking dessert. It’s made ahead of time and works with all kinds of berries
White chocolate can be cloying and…..white…… and a bit sweet, but have you tried it with strawberries and balsamic?
You might be surprised at the transformation. Make sure that you use a sweet and sour lovely balsamic vinegar and some good quality white couverture for best results. I have used Amedei chocolate, because I have it from work but another white chocolate will always work. If you can’t find a really nice balsamic then just use less and add a bit more sugar .
- 250 gm pure icing sugar (confectioners sugar)
- 450 gm unsalted butter, softened
- 3 large eggs
- 100 gm almond meal
- 800 gm flour
- 1 tespoon vanilla extract
- 300 gm white chocolate
- 200gm unsalted butter
- 2 eggs
- 2 yolks
- 100gm caster sugar(granulated sugar)
- ½ vanilla bean scrapped
- 250 gm Strawberries (1 punnet )
- 30 gm brown sugar (2 Tablepoons)
- 40 ml Balsamic ( preferably sweet aged balsamic) 2 tablespoons
- I used a 20cm / 8inch round shallow ring tin. Set the oven temperature for blind baking 180C/350F. Turn the oven temperature down for cooking the white chocolate filling 160C/320F
- Beat the softened butter and sugar in a mixer till light and fluffy. Add almond meal, vanilla and eggs and beat again.
- Add the flour and mix till just combined. Tip onto the bench and push together with floured hands. This dough is sticky and needs to be refrigerated till firm before using. (Trust me you will love this pastry when you have used it a couple of times) .
- Separate into 2 or 3 pieces and wrap in cling wrap. Refrigerate till firm ( approx an hour or pop in the freezer.)
- Take out of the fridge and sit till just pliable then roll between two pieces of baking paper with a little sprinkle of flour. Roll as thin as possible . Lay into the tart tin and chill. If it breaks push the pieces together quite well so there are no gaps and save left over bits of pastry or repairs.
- Bake blind, lined with paper and beans for approx 15 minutes before removing the paper and baking till golden (another 10-15 min)
- Melt the butter and chocolate together
- This may look a little ugly and grainy but will correct when combined with the other ingredients. Cool a little.
- Beat the eggs and sugar and the vanilla till light and white and fluffy.
- Fold the chocolate mixture through the eggs being careful not to over mix and deflate the air in the eggs. Pour into the tart case and bake 15 minutes for a shallow tin and 20-25 minutes for a deeper one. The top should form a crust while the inside stays soft. ( If the tart starts to colour take it out). Once cooled refrigerate the tart for a couple of hours, just to set. After this it can be left out.
- Mix the balsamic and brown sugar in a bowl. Cut the strawberries in half and toss them in the balsamic, let them stand for about ½ an hour.
- Serve the strawberries with the tart . Basil also works nicely with this
- No Strawberries ? Don't like balsamic?
- This tart works with passionfruit .....so well. Put a teaspoon of passionfruit juice in the filling then serve with sweetened passionfruit pulp