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White chocolate strawberry tart and balsamic with fresh strawberries

White Chocolate Strawberry Tart with Balsamic

A stunning dessert to make ahead and relax at dessert time.This recipes mentions Australian cup and spoon measurements
Prep Time 30 mins
Cook Time 30 mins
Course Chocolate, Dessert
Cuisine dessert
Servings 12

Ingredients
  

Pastry

  • 80 gm icing sugar pure / confectioners sugar 2.80 oz
  • 150 gm butter softened, unsalted 5.30 oz
  • 100 gm eggs approx 2 3.5 oz
  • 50 gm almond meal 1.75 oz
  • 250 gm flour 8.80oz
  • 1 teaspoon vanilla extract

Filling

  • 300 gm white chocolate
  • 200 gm butter unsalted
  • 2 eggs
  • 2 yolks
  • 100 gm caster sugar granulated sugar
  • 1/2 vanilla bean scrapped

Marinated Strawberries

  • 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

To make the Pastry

  • Cream 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.
  • Flatten the pastry into a disc and wrap in cling film. Refrigerate till firm ( approx an hour or pop in the freezer.)
  • Take out of the fridge and sit till just pliable. Roll it using as little additional flour as possible using a flat palette knife to make sure it is not stuck to the bench between rolling with a rolling pin. Alternatively, 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 again. 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)

Filling

  • 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

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.
It can be repaired if there is a crack when you remove the blind baking paper. Just gently push some raw dough into the cracked piece and put back into the oven to finish the baking
The white chocolate will be balanced very well between the sweetness of the chocolate and the balsamic with the strawberries
Watch this guide for rolling pastry
Keyword tart, white chocolate