Sweet strawberry and white chocolate tarts
Do you love cooking and want to wow your loved ones with a unique dessert? This recipe is perfect for you! With simple, affordable ingredients, a bit of time, and some patience, you can create a stunning and delicious individual dessert that's sure to impress!
Cook Time
1 hour
Ingredients
For the tart shells (baskets)
- All-purpose flour 320 g
- Powdered sugar 100 g
- Baking powder 1 tsp
- Cold butter 160 g
- Egg 1 pc
For the strawberry filling
- Strawberries (fresh/thawed) 200 g
- Sugar 50-60 g
- Corn starch 2 tsp
- Water (if using fresh strawberries) 20-30 ml
For the chocolate topping
- White chocolate 150 g
- Heavy cream 100-125 ml
- Berries/nuts/chocolate for dessert decoration if desire
Instructions
For the tart shells (baskets)
- In a separate bowl, whisk together the flour, powdered sugar, and baking powder until well combined
- Grate the cold butter on a coarse grater and mix it with the flour
- beat the egg with a whisk and add it to the mixture. mix thoroughly to form a soft, non-sticky dough
- Dust the surface with flour and roll the dough to about 5 mm thick. Use a cookie cutter (or any round object) to cut out circles from the dough. Place them in the bottom of the muffin tin, making sure the sides are even and high enough to hold the filling and topping
- Bake for 15-20 minutes in a preheated oven at 350°F (180°C), or until golden brown
- Let the tarts cool completely, then remove them from the pan
For the strawberry filling
- Finely chop the strawberries, place them in a bowl, and add the remaining ingredients: sugar, starch, and water
- Bring the mixture to a boil and cook over medium heat for 3-5 minutes, or until thickened. Let it cool completely
For the chocolate topping
- Heat the cream in the microwave or on the stove, then pour it over the white chocolate. mix thoroughly until smooth, and let it cool slightly
- Fill the shortcrust pastry baskets with 1-2 tablespoons of the thickened strawberry filling, up to halfway
- Next, pour the chocolate mixture over each tart and immediately top with berries, nuts, or other desired toppings. Place the desserts in the refrigerator to set for 30-60 minutes
Notes
- If you don't want/don't like to mess with the dough - just give ready-made shortcrust pastry tartlets.
- If you have a good stand mixer/combine, you can knead the dough in the bowl of this device, you just need to cut the butter into cubes instead of grating it and repeat everything as indicated in the instructions.
- You can replace the strawberries with any other berries, and the chocolate topping can also be made of dark or milk chocolate instead of white - it all depends on your taste preferences.
- If you don't have time or desire to cook the filling either - use regular jam or preserves.
- If the chocolate topping should be as stable as possible - add less heavy cream, then the filling will be hard and solid (especially if the desserts have to be transported).
