Tart with Pear Jam and White Chocolate Namelaka: The Perfect Epiphany Dessert!

After a few days of rest, here I am again to wish you all a very happy new year! I hope 2020 is filled with wonderful experiences for everyone and that health may accompany every single day!
To celebrate the occasion, I am pleased to offer you one of the desserts I prepared during these holidays. Unfortunately, I didn’t have time to share it before, but you still have time to propose it for Epiphany or any other occasion you wish!
This is a tart with double filling of unique taste: a base of crispy shortcrust pastry, a jam made from Pere Garofalo (Etnean crops that I highly recommend for their sweetness), and a white chocolate frosting to die for (a delicious namelaka).
All topped off with a dark chocolate glaze that contrasts with the sweetness of the rest of the ingredients!

For my jam, I chose a quality product from a Sicilian farm, Terra & Sole, but you can opt for a homemade one that you surely have in your pantry, ready to be opened and enjoyed!
Regarding the namelaka (my white chocolate cream), I have no doubt it will become a real trump card for all your special occasions, as it has a soft texture perfect for decorating any dessert.
In short, a great idea to surprise your guests at the table and present a Sicilian dessert that is truly wow! What are you waiting for? Put on your aprons and get to work. I look forward to your versions!

Other Christmas sweet recipes to enrich your buffets below:

Difficulty: Medium
Cost: Medium
Rest time: 12 Hours
Preparation time: 35 Minutes
Portions: 8-10
Cooking methods: Electric oven
Cuisine: Italian

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

3 1/3 cups All-purpose flour
7 oz oz Butter (very cold)
1/2 cup Brown sugar
2 eggs
1 lemon zest (untreated)
1 tsp baking powder (optional)
1 pinch Salt
7 oz oz fresh liquid cream
6 oz oz White chocolate
1/3 cup Whole milk
1 tsp Sheet gelatin
7 oz oz pear jam
3 oz oz dark chocolate
as needed shortcrust pastry (leftover)
as needed chocolate sprinkles
as needed colored sprinkles
as needed milk

Tools

2 Baking Paper
1 Rolling Pin
1 Cake Ring
1 Baking Tray
1 Fork
1 Brush
Cookie Cutters
1 Small Pot

Preparation

Start preparing your namelaka the night before by following all the steps in the recipe by clicking HERE (fig. 1).
Begin preparing the shortcrust pastry needed for the tart by following all the steps (HERE’S THE RECIPE). Once the dough has rested in the fridge, roll out 3/4 of it between two sheets of baking paper using a rolling pin and shape it into a square 1/4 inch thick as you would for a cookie cutter mold, and place your adjustable ring on top. Trim the excess pastry and create the edges with it, defining them with the prongs of a fork. Prick the surface and transfer everything onto a baking tray lined with baking paper (fig. 2).
With the remaining shortcrust pastry, cut out many cookies in the shape of Christmas trees or stars, which you will place on top of the tart as decoration (fig. 3).
Fill your tart with a first layer of pear jam and place in a preheated static oven at 350°F for 45 minutes (fig. 4).
Brush the cookies with a little milk, then decorate with sprinkles to taste and place in a preheated static oven at 350°F for 12-13 minutes (fig. 5).
Once the tart is baked, remove from oven, let cool, and fill with a layer of namelaka. Return to the fridge to rest for 1 hour, then proceed to decorate as desired with the shortcrust cookies and the previously melted and cooled chocolate. And voilà… the square tart with pear jam and namelaka is ready to be enjoyed!
Enjoy from La Cucina di FeFè!