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White Chocolate and Strawberry Tart

May 3, 2010

This tart is so simple, but is rich and indulgent. Its one of those recipes that you don’t want to eat if you know what’s in it, but I cannot resist, its delicious. I made it for the second time today, its a recipe my mum found and rather liked, I rather fear it may become a staple in our house.

As something halfway in-between a strawberry tart and a white chocolate cheesecake it really works, its summery, but still comforting on a windy and cold May day. The first time I made it I piled it high with strawberries and blueberries, this looked fantastic but made it rather difficult to cut, yesterday’s layer of sliced strawberries was far more practical.

Making this tart highlighted how much work my pastry skills required. I’m quite out of practice, I’ve been able to knock up a batch of shortcrust pastry ever since school, but I’ve become a little too slapdash. Today my dough was a little too wet, pastry requires so much care and attention, I’ve got so used to making bread, where you can do whatever you like with the dough. Pastry practice is in order, this is almost embarrassing.

White Chocolate and Strawberry tart

Recipe from waitrose.com

Pastry

4 ounces butter

8 ounces plain flour

1 tbsp icing sugar

Filling

1 punnet of strawberries

200g white chocolate

500g Mascarpone cheese

140ml double cream

Make the pastry by rubbing cold, cubed butter into the flour (and icing sugar) until it resembles breadcrumbs. Slowly and carefully add a little cold water at a time, using your fingers to mix it, until the pastry just comes together. Bring the dough together to form a ball, cover in clingfilm and chill for about an hour.

Preheat oven to 200˚C.

Roll out the pastry and line a 23cm round, loose-bottomed tart tin. If you have time, chill for an hour or so. Fill the tart tins with a sheet of baking paper covered in baking beans, or scrunch foil inside the pastry to prevent it from shrinking. Bake for 10 mins, remove foil/ baking beans, and bake for another 10 minutes until the case is golden.

In the meantime make the filling. Melt the chocolate and 100g of mascarpone in a bowl over a pan of simmering water. Take off the heat and allow to cool. Beat in the remaining mascarpone then stir in the cream.

When the pastry case is cool, fill with the chocolate filling, and decorate with sliced strawberries. Place in the fridge to set.

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