White chocolate tarts

Tasty White chocolate tarts Recipe

Top white chocolate tarts with seasonal fruit – in this case sweet raspberry and blueberry.
White chocolate tarts
Prep Time : 0:20 | Cook Time : 0:35 | Total Time : 0:55 | Serving : 8 person.


  • 200g Cadbury white chocolate baking block, chopped

  • 300ml ctn thickened cream

  • 2 eggs, lightly whisked

  • 1/2 teaspoon vanilla extract

  • Mixed berries, to serve

Chocolate pastry

  • 125g butter, chilled and chopped

  • 1 cup (150g) plain flour

  • 1/3 cup (40g) almond meal

  • 1/3 cup (60g) icing sugar mixture

  • 1/4 cup (30g) Cadbury Bournville cocoa

  • 1 egg yolk


  • Step 1

    To make the chocolate pastry, place the flour, butter, almond meal, icing sugar and cocoa in the bowl of a food processor and process until mixture resembles breadcrumbs. Add the egg yolk and process until dough comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.

  • Step 2

    Preheat oven to 200°C. Divide dough into 8 portions. Line eight 8cm fluted tart tins with removable bases with pastry. Place in the fridge for 30 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Remove from oven. Reduce temperature to 150°C.

  • Step 3

    Meanwhile, combine the white chocolate and cream in a saucepan over low heat. Cooking, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.

  • Step 4

    Add the eggs and vanilla to the chocolate mixture and gently whisk to combine. Pour evenly among the pastry cases. Bake in oven for 15-20 minutes or until just set. Remove from oven and place in the fridge for 1 hour to chill.

  • Step 5

    Place the tartlets on serving plates. Top with mixed berries to serve.

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