White chocolate tart a dessert perfect for breakfast, snack, or whenever you crave something delicious and indulgent. The white chocolate tart stays fresh for up to 3 days, with a creamy filling of Pastry cream and white chocolate. Now let’s see how to make the white chocolate tart and if you try it, let me know. Barbara
I recommend also trying these white chocolate recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the white chocolate tart
- 2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 6 tbsp butter
- 1 large egg (large)
- 3.5 oz white chocolate
- 2 egg yolks
- 1/4 cup cornstarch (or all-purpose flour)
- 2 cups milk
- 1/4 cup sugar
Tools
- Tart Pan square
Steps to prepare the white chocolate tart
Let’s start preparing the white chocolate tart. Pour the flour, powdered sugar, salt, and a teaspoon of vanilla extract into the bowl and mix with a fork to combine the dry ingredients.
Take out the butter, cut it into pieces, and add it to the bowl. Knead until you get a sandy mixture, you can do this by hand or with a stand mixer.
Add the egg and continue kneading until a smooth, glossy shortcrust pastry forms. Roll out the pastry thinly between two sheets of parchment paper and let it rest flat in the refrigerator.
Finely chop the white chocolate and set it aside. Now prepare the Pastry cream. Pour the egg yolks into a saucepan, add the sugar, and whisk until you get a light mixture, add the cornstarch and incorporate it. Heat the milk and add it gradually, still whisking, to achieve a lump-free mixture.
Place the pot on the stove and when it’s hot, add the white chocolate, stir to melt it, keep on the heat until the Pastry cream thickens. Pour the cream onto a plate and cover it with plastic wrap, making it adhere to the cream to prevent a skin from forming, let it cool.
Take the shortcrust pastry, lay it in a 9-inch tart pan, remove the excess pastry from the edges, you will use it to make the decorative strips.
Pour the Pastry cream onto the shortcrust pastry, level it, and decorate the surface with shortcrust strips or as you prefer.
Preheat the static oven to 350°F (180°C) and when it’s hot, bake for 30 minutes. The cooking time may vary depending on the oven, so before removing it from the oven, check that the shortcrust pastry is golden and well-dried.
When the White Chocolate Tart is ready, take it out of the oven and let it cool before serving.
