zoom White chocolate tart with strawberries

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    White Chocolate Tart with Strawberries

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    White Chocolate Tart with Strawberries

    Strawberries and cream with white chocolate tart is the ideal dessert for our summertime menu, using prepared ingredients from the chiller cabinet.

    • Preparation time: 15 mins plus 2-3 hours chilling
    • Cooking time: 30 minutes
    • Total time: 2 hours 45 minutes to 3 hours 45 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 10


    375g pack Saxby's Fresh Dessert Shortcrust Pastry
    450g Waitrose English Strawberries, washed, hulled and halved
    1 tbsp icing sugar, sifted
    200g bar Waitrose Belgian White Chocolate, broken into pieces
    2 x 250g tub Galbani Mascarpone
    142ml pot Waitrose Double Cream


    1. Preheat the oven to 200°C, gas mark 6. Roll out the pastry thinly and use to line a 23cm round, 4 cm deep, loose-bottomed fluted flan tin. Trim the excess pastry. Line with baking parchment and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes until just golden all over. Remove from the oven and allow to cool.
    2. To make the strawberry coulis, blend 150g of the strawberries in a food processor until smooth then stir in the icing sugar. Transfer to a bowl and chill in the fridge until ready to serve.
    3. Place the white chocolate and 125g mascarpone in a bowl set over a pan of barely simmering water and stir until it melts into a smooth sauce. Leave to cool slightly then, using an electric or balloon whisk, blend in the remaining mascarpone until smooth. Stir in the cream until thoroughly combined. Spoon into the pastry case and chill for 2-3 hours until softly set.
    4. Remove the tart from the tin and arrange the remaining strawberries over the tart. Serve immediately with the coulis drizzled over.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Before cooking, place the pastry case in the freezer for 10 minutes to prevent the pastry from shrinking.

    Remove the stalks and leaves after washing to stop water entering the strawberries, making them soggy.


    Average user rating

    5 stars