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White Chocolate Tart with Strawberries
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Strawberries and cream with white chocolate tart is the ideal dessert for our summertime menu, using prepared ingredients from the chiller cabinet.
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
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.
Typical values per serving:
This recipe was first published in June 2004.