Today's recipe can be done in little time and gives really good results. Some days ago I started seeing fresh berries (raspberries, blackberries, blueberries and currants) in the supermarket. They are sold in tiny little boxes and are pricey but they look so appetizing that I couldn't resist!
I love to bake with berries because I love the way their acidity contrasts with the sweetness of the cakes. However, if I can buy them fresh, I'd rather not bake them in order to preserve their freshness.
That's why I was thrilled when I found this recipe in
. She bakes tartelettes in her recipe but I did not have the time to do them so I did a normal sized tart instead.
And it was delicious! It's fresh, smooth and tremendously light; just perfect for a summer afternoon.
White Chocolate and Berries Tart
(for 1 tart, 28cm diameter)
- 1 shortcrust pastry
- 150 mL cream
- 100g white chocolate
- 250g fresh berries (varied)
- Pre-heat the oven at 180ºC (356ºF).
- Extend the pastry on the cake pan conserving the paper that comes in. That way you will not have to cover the pan with butter and flour and it will be much easier to clean. Stab the dough with a fork repeatedly in order to avoid the crust to inflate in the oven. It is also possible to cover the pie crust with some cooking paper and beans in order to provide some resistance instead.
- Bake the crust for 15 minutes until it's lightly golden. (Follow the instructions, the time may vary depending the brand you use). Let the crust cool down.
- Melt the white chocolate until there is no lumps and it is smooth.
- Whip the cream until soft peaks start forming. Pour the white chocolate slowly and keep whiping up until the cream is fluffy.
- Put the cream on the pie crust and spread it.
- Decorate the tart with the fresh berries.
As always, here is the
with the recipe.