Caramelised white chocolate and berry tart

Caramelised white chocolate and berry tart

By
From
Dig In!
Serves
8-10
Photographer
Mark Roper

I recently discovered how to caramelise white chocolate and now I do it all the time. It adds a whole new depth of flavour. This recipe also calls for making your own pastry. Give it a go as it’s not that hard. Once you master this basic pastry recipe you can vary it to make savoury pastry or even chocolate pastry. See the tips at the end of the recipe.

Ingredients

Quantity Ingredient
500g white chocolate
2g gold-strength gelatine
125ml pouring cream
300g mixed berries
55g caster sugar
fresh blueberries, to serve
fresh mint leaves, to serve

Sweet shortcrust pastry

Quantity Ingredient
250g plain flour
80g caster sugar
pinch salt
125g cold unsalted butter, cubed
2 tablespoons iced water

Method

  1. To make the pastry, mix together the flour, caster sugar and salt in a large bowl until well incorporated.
  2. Using your fingertips, rub In the butter until the mixture resembles fine breadcrumbs If you can, work the mixture together using a food processor.
  3. Add the iced water and bring the mixture together to form a dough. Roll the dough into a disc, cover with plastic wrap and put it in the refrigerator to rest for a minimum of 30 minutes and up to 2 hours.
  4. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  5. Once chilled, roll the pastry out between 2 sheets of baking paper, or on a lightly floured surface, to 3 mm thick. Line a 23 cm loose-based tart tin with the pastry, cover with baking paper and weight down with baking beads before blind baking for 12 minutes.
  6. Remove the baking beads and baking paper and bake for a further 5-7 minutes or until the pastry shell is completely dry, lightly coloured and the edges are golden. Remove from the oven and set aside.
  7. Reduce the oven to 160°C (or 140°C for a fan-forced oven).
  8. Break up the chocolate and spread it in an even layer on a large baking tray lined with baking paper. Bake for 30-35 minutes, stirring every 5 minutes, until golden and a caramel colour.
  9. Remove the chocolate from the oven and put it in a heatproof bowl over a saucepan of simmering water.
  10. Put the gelatine sheet in a small bowl of cold water for 2–3 minutes then squeeze the gelatine dry.
  11. Once the chocolate has completely re-melted,fold through the soaked gelatine and the cream.
  12. Meanwhile, in a medium saucepan over medium heat, bring the frozen berries and sugar to the boil. Reduce the heat to low and cook, stirring occasionally, until the berries are thick and syrupy, about 15 minutes. Set aside and allow to cool.
  13. Pour the berry mixture evenly over the bottom of the pre-baked tart shell. Pour over the white chocolate mixture and spread to coat the berries evenly. Place in the refrigerator to set for at least 1 hour before serving topped with the blueberries and mint leaves.

Brent’s tips:

  • It’s important to blind bake pastry. If you don’t do this the base of your pastry will be soggy and will collapse when serving.

    Be careful not to overwork the butter and flour as the pastry will end up rather tough. Make sure the dough is rested for as long as possible to ensure the shell doesn’t shrink as it bakes.

    Use the best quality white chocolate you can buy for this recipe. Sometimes after you have re-melted the caramelised chocolate, the mixture may be a little grainy. Just strain it through a fine sieve and the mixture will be fine.

    For a chocolate shortcrust, remove 2 tablespoons of the flour and replace with 2 tablespoons cocoa powder.

    For a savoury pastry, remove the sugar and add a larger pinch of salt – adding 2 tablespoons grated Parmesan with the flour is also delicious.
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