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 .
Ingredients | Unit: |
- 250 gm icing sugar pure / confectioners sugar
- 450 gm butter softened, unsalted
- 3 whole eggs 70 gm
- 100 gm almond meal
- 800 gm flour
- 1 teaspoon vanilla extract
- 300 gm white chocolate
- 200 gm butter unsalted
- 2 eggs
- 2 yolks
- 100 gm caster sugar granulated sugar
- 1/2 vanilla bean scrapped
- 250 gm strawberries 1 punnet
- 30 gm brown sugar 2 Tablepoons
- 40 ml balsamic preferably sweet aged balsamic
Instructions
- 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 1/2 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
Recipe Notes
This pastry is like shortbread. It is soft to work with so make sure it is chilled well. If it breaks push together well so that it sticks when baked.
The white chocolate will be balanced very well between the sweetness of the chocolate and the balsamic with the strawberries
Interesting – like most of the other commenters, I don’t bake with white chocolate very often because of the sweetness, but with the brightness and acidity of the strawberries and balsamic I’m sure it is lovely. What is the consistency of the finished custard?
Well its not really a custard. More like a chocolate ganache filling really
Oh this looks so lovely. I’m not a fan of white chocolate as I agree it is too sweet, but the balsamic would solve that problem perfectly! Yuumo!
InTolerantChef recently posted..Mission Impossible
Beautiful tart, Tania. I love the idea of using chocolate in the filling 🙂
Kiran @ KiranTarun.com recently posted..Oven Crisped Bitter Gourd {Kerala}
Looks lovely 🙂 Strawberry & Balsamic together is always nice but adding white chocolate would take things to another level I bet!
Monica (@gastromony) recently posted..Strawberry Vodka Leather
This looks delish, and I love all the other ideas in the linky. YUM!
Kylie @ Octavia and Vicky recently posted..Tell me a story
I make a similar tart without the balsamic (and much simpler too ;)) and the berries and white chocolate are so nice together! 🙂
Lorraine @ Not Quite Nigella recently posted..Crispy Topped Cauliflower Macaroni Cheese
The white chocolate tart looks stunning topped with the balsamic berries!
Angie@Angie’s Recipes recently posted..Spelt Granola Muffins with Plums
I really, really want to eat this 🙂
I do love white chocolate but yes, it can be a bit too sweet. But the tart berries would balance that out nicely – great idea.
Thanks for joining this hop!
Christina @ The Hungry Australian recently posted..Hello Strawberry Soup. It’s Berry Nice to Meet You!
I think a good quality balsamic would be great to cut through the sweetness of the white chocolate. I love the look of your tart and how you have presented it with the strawberries xx
Hotly Spiced recently posted..It Never Stops
What a divine looking tart Tania! I agree, white chocolate on it’s own can be a bit cloying, but you’re right, it’s fantastic with berries. I’m sure I’d love this.
Jennifer @ Delicieux recently posted..Strawberry Cloud Cake
Thanks jennifer
That’s a very interesting combination and I can imagine the vinegar would cut through the sweetness of the white chocolate – intriguing. Lovely photos too.
Suzanne Perazzini recently posted..Spicy Sausage & Bean Hot Pot
yes it cuts right through there and its delicious
How interesting to mix white chocolate with vinegar and strawberries! You always come up with clever combinations, Tania! 🙂
Well Id like to take some credit for presenting dessert with vinegar but is very common in Italy
Looks beautiful! I love the combination of strawberry and balsamic vinegar so I just know I would love this recipe. Would love to try some.
Spencer recently posted..Twizzlers Strawberry