Best 7 White Chocolate Tartlets With Strawberry Coulis Recipes

WHITE CHOCOLATE STRAWBERRY TART

Steps:

• To make the crust: In a medium bowl, mix together crushed biscuits and melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 1 hour or in the freezer for 30 minutes to firm up before adding the filling.
• To make the filling: Melt chocolate over bain marie or in the microwave in 30-second intervals. White chocolate is very sensitive to heat and can separate so keep an eye on it. Add strawberry puree and mix until smooth and combined. Let cool slightly before adding to the whipped cream.
• Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the chocolate mixture into the whipped cream, then fold in the other half. Pour mixture over chilled crust and freeze just until set, about 30 minutes (if you place it in the fridge instead of freezer, chill for longer, until set).
• To make the jam glaze: warm the jam in the microwave, then strain the mixture through a fine mesh strainer to remove the seeds. Gently spread or pour while it's still slightly warm and runny over the tart and tilt the pan to run the glaze all over the top until it touches the crust.
• Garnish with whipped cream and fresh strawberries, if you like.
• Tart will keep, covered well, for up to 5 days in the fridge.

STRAWBERRY AND WHITE CHOCOLATE TART

Steps:

• Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
• Whisk flour, sugar, ground ginger, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms.
• Using your hands, press two-thirds of the dough into the bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.
• Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust is deep golden brown and firm to touch, 25 to 30 minutes, rotating pan halfway through baking. Set it aside and let it cool to room temperature before filling with the white chocolate ganache.
• The tart crust can be made one day ahead and covered with plastic wrap.
• Chop the chocolate fine and place it in a heat proof medium-sized bowl. Place the soften butter in the same bowl. Warm the cream over medium heat until bubbles appear around the edges of the cream and steam starts to rise from the surface.
• Pour the cream over the white chocolate and butter. Allow it to sit for 30 seconds and then stir with a spatula until the ganache is smooth. There should be about 1 cup of ganache. Let the ganache cool for about 10-15 minutes.
• Pour at least ¾ cup of the ganache on the bottom of the baked tart crust and smooth with an offset spatula. If you want a thicker layer of ganache use all the ganache. Place the tart in the refrigerator and let it chill for 30 minutes.
• Remove the tart from the refrigerator and cover the ganache with the strawberry curd. Use an offset spatula to smooth the surface. Refrigerate for 60 minutes.
• While the tart is in the refrigerator. Clean, dry and chop the fruit. Decorate the top of the tart with the fruit. If you prefer you can cover the entire surface with fruit.
• Glazing the fruit gives it a beautiful finish, but this step is optional.
• Make the glaze by placing the apricot jam and water in a saucepan. Heat it up over medium heat until the jam is loose and liquidy. Strain the jam. Use a small pastry brush to lightly brush the fruit with the apricot glaze.

CHOCOLATE-COVERED STRAWBERRY TART

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
• For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
• For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.

STRAWBERRY WHITE CHOCOLATE TARTS

Steps:

• Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature., Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.

WHITE CHOCOLATE TARTLETS WITH STRAWBERRY COULIS

Steps:

• Make crusts:
• Preheat oven to 350°F. Grind biscotti and almonds in processor until finely ground. Add butter and process until well blended. Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each). Press mixture onto bottoms and up sides of pans. Bake until crusts are golden brown, about 15 minutes. Transfer pans to racks; cool completely.
• Make filling:
• Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Remove from heat. Add chopped white chocolate and stir until melted and smooth. Cool mixture to room temperature. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add white chocolate mixture and beat until well blended. Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 2 additions. Divide filling among prepared tartlet crusts (about 1/2 filing for each). Refrigerate at least 2 hours.
• Make coulis:
• Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender. Purée until smooth. Cover and refrigerate until cold, at least 2 hours. (Tartlets and coulis can be prepared 1 day ahead. Keep refrigerated.)
• Remove tartlets from pans. Place 1 tartlet on each of 8 plates. Spoon strawberry coulis alongside and serve.

WHITE CHOCOLATE TARTLETS WITH STRAWBERRIES AND BANANAS

Steps:

• for crust:
• Blend first 4 ingredients in processor until nuts are finely ground. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water and vanilla; process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide into 6 equal pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before continuing.)
• Preheat oven to 375°F. Press 1 dough disk evenly onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts until firm, about 20 minutes.
• Bake crusts until golden and baked through, about 25 minutes. Remove from oven. Immediately sprinkle bittersweet chocolate over bottom of hot crusts, dividing equally. Let stand until chocolate melts, about 5 minutes. Using back of spoon, spread chocolate over bottom of crusts. Chill until chocolate sets, about 10 minutes.
• for filling:
• Stir white chocolate in top of double boiler set over barely simmering water until just melted and smooth. Remove top of double boiler from over water. Cool white chocolate to room temperature. Beat cream and liqueur in medium bowl until soft peaks form. Fold cream mixture into melted white chocolate in 3 additions. Divide filling among tartlet crusts; smooth tops. Chill until filling is set, about 4 hours. (Can be made 1 day ahead. Cover loosely with foil; keep chilled.)
• Gently toss banana slices and orange juice in bowl. Transfer banana slices to paper towels; pat dry. Alternate banana slices and strawberry slices in circle atop tartlets, overlapping. (Can be prepared 2 hours ahead. Chill.)

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY

Steps:

• Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
• Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
• Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
• Pour the chocolate over the biscuit base and top with the strawberries.
• Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
• Enjoy!