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Recipe for :

White Chocolate Strawberry Tart
This recipe comes from  which is one of the recipe groups at It was submitted by Bella.

"Dramatic and fresh tasting, this fruit tart combines a crisp cookie crust with airy white chocolate mousse and succulent strawberries. A great dessert for spring and summer".


Pastry shell:
1/2 cup (1 stick) unsalted butter, slightly softened
1 tbs corn oil or other flavorless vegetable oil
3 1/2 tbs granulated sugar
1/8 tsp salt
1 large egg
1 tsp vanilla extract
Generous 1 1/2 cups all-purpose flour

Filling and garnish:
1 tsp unflavored gelatin
2 tbs light rum (or water if preferred)
1 cup heavy (whipping) cream, divided
6 oz top-quality white chocolate, coarsely chopped
3 oz cream cheese, cut into small chunks and slightly softened
1/8 tsp finely grated lemon zest (yellow part of skin)
2 large egg whites, completely free of yolks
1 tbs granulated sugar
2 tsp vanilla extract
About 4 cups (1 1/4 pounds) fresh, uniformly sized strawberries, sliced
2 - 3 tbs red-currant or raspberry jelly, heated to boiling and cooled to syrupy
Melted white chocolate, for garnish (optional)


To prepare pastry shell: In a large mixer bowl with mixer set on medium speed, beat butter, oil, sugar, and salt until light and well blended. Add egg and vanilla, beating until thoroughly incorporated. With mixer on low speed, beat in half of flour just until incorporated. By hand, stir in remaining flour until evenly incorporated but not overmixed. Refrigerate dough for 15 - 20 minutes, until cool but not firm. Lay dough between two sheets of wax paper. Roll into an even 12-inch round, checking underside of dough and smoothing out any wrinkles that form. With paper in place, refrigerate dough on baking sheet for at least 1 hour and up to 48 hours if desired. Allow dough to warm up until slightly pliable, but not soft, before using.

Position a rack in center of oven and preheat to 375F. Peel off wax paper and lay dough in 11-inch scalopped tart pan, preferably with removable bottom (or 10-inch pie plate). Smooth dough firmly and evenly into bottom and sides of pan, patching any tears as necessary. Trim off excess dough so it is even with pan edge. Prick shell all over with a fork. Grease a 14-inch or slightly larger square of heavy-duty aluminum foil. Lay foil, greased side down, in pan, smoothing against bottom and sides and folding over outer edge of pan so dough is completely covered. Bake for 15 minutes. Gently remove foil. Lower heat to 350F and continue baking for 9 - 14 minutes longer until shell is firm in center and lightly tinged with brown. (If edges brown too rapidly, wrap with narrow strips of foil and continue baking until center is just tinged with brown.) Transfer pan to wire rack until shell is completely cooled. Use immediately or store, in pan and wrapped airtight, for up to 24 hours.

To prepare filling: Sprinkle gelatin over rum in a small bowl. Set aside until gelatin softens. In a medium saucepan on medium-high heat, bring 1/4 cup cream just to a boil. Immediately remove from heat. Add softened gelatin mixture, stirring until gelatin dissolves. Stir in white chocolate, continuing to stir until chocolate melts. Stir in cream cheese and lemon zest. Return pan to burner on lowest heat, stirring until cream cheese just melts. Set mixture aside to cool to room temperature.

Using completely grease-free beaters and mixer bowl, beat egg whites until soft peaks begin to form. Gradually add sugar, beating until peaks are just slightly stiff. Turn out beaten whites and vanilla into chocolate mixture, but do not stir. Put remaining cream in bowl used for whites and beat to soft peaks. Add chocolate mixture and egg whites to whipped cream, whisking lightly until ingredients are thoroughly blended but not overmixed. Carefully lift pastry shell from pan and transfer to serving plate. Turn out filling into pastry shell. Working from outer edge, arrange strawberries, cut side down, in concentric circles on top of filling.

Carefully cover and refrigerate at least 3 hours and up to 8 hours if preferred. Just before serving, generously brush berry tops with jelly and, if desired, garnish top with a light zig-zag drizzling of melted white chocolate. Cut slices with a large sharp knife. Enjoy!

Serves 8 -10