White Chocolate Strawberry Tart

The perfect summer BBQ dessert  

Ingredients                                              shutterstock-2132063743.jpg

Pastry Base

175g all-purpose flour
225g cold butter, diced
25g caster sugar
1 egg

White Chocolate Filling

500g mascarpone
250g white chocolate 
1tsp vanilla extract
150ml double cream


Strawberries, halved
150ml double cream
2tbsp icing sugar
50g white chocolate (melted)
Freeze dried strawberries



Step 1: Sift the flour into a food processor then add the butter, egg, sugar, and a pinch of salt. Add 1tbsp of cold water to reach a mixture that resembles fine breadcrumbs, if necessary.
Step 2: Knead the pastry mixture on a lightly floured worktop and roll to a thickness of around 3mm.
Step 3: Grease & flour a 20cm Tart Tin and press the pastry into the tin. Trim and neaten the edges and once prepared, refrigerate until ready to bake. This should be around ½ an hour.
Step 4: Preheat the oven to 200C/180C Fan. Cover the pastry with baking parchment and fill with baking beans. Bake for 12-15 minutes.
Step 5: Once the pastry has set, remove the parchment and baking beans. Bake for another 5 minutes until the pastry has turned golden. Once baked, leave to cool in the tin.
Step 6: Melt 125g mascarpone and 250g white chocolate in a heatproof bowl and melt gently over a pan of simmering water. Set aside to cool at room temperature for one minute.
Step 7: Gradually add in the rest of the mascarpone, the vanilla extract, and the double cream. Whisk together until smooth.
Step 8: Evenly pour the creamy filling into the Tart Tin and spread evenly. Chill the pastry overnight.
Step 9: To serve, decorate with strawberries. Melt the remaining white chocolate and drizzle over the top. Using the Hand Mixer, whisk together the double cream and icing sugar till thick and smooth.
Step 10: Fill a piping bag with the icing and create rosettes on top of the pastry.

Sprinkle with freeze dried strawberries and serve!