Crisp buttery pastry, filled with silky crème pâtissière and topped with your favourite soft fruit, this showstopping tart is an entertaining must-have.
We've topped this white chocolatetart with Summer fruits to give it a refreshing makeover!
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Yields:
10 serving(s)
Prep Time:
45 mins
Cook Time:
35 mins
Total Time:
1 hr 20 mins
Cal/Serv:
349
Ingredients
For the pastry
175g
plain flour, plus extra to dust
75g
unsalted butter, chilled and cubed
40g
icing sugar, plus extra to dust
1
medium egg, beaten
For the filling
4
medium egg yolks
25g
caster sugar
25g
cornflour
25g
plain flour
350ml
whole milk
1tsp.
vanilla bean paste
75g
white chocolate, chopped
150ml
double cream
To serve
Summer fruit, about 500g
Directions
Step 1To make the pastry, in a food processor pulse flour and butter until mixture resembles fine breadcrumbs. Pulse in icing sugar, followed by the egg until pastry clumps together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.
Step 2Lightly flour a work surface and roll out pastry. Use to line a 23cm round, straight-sided, loose-bottomed tart tin that’s 3.5cm deep, leaving excess pastry hanging over the sides. Prick base all over with a fork; chill for 30min.
Step 3Preheat oven to 190°C (170°C fan) mark 5. Line pastry with a large sheet of baking parchment and fill with baking beans. Bake for 20min. Carefully remove parchment and baking beans, then return pastry to oven for 15min, until golden and base feels sandy. Cool in tin for 5min, then trim pastry overhang with a large serrated knife and leave to cool completely.
Step 4Meanwhile, make the filling. In a heatproof bowl, whisk yolks, sugar and cornflour until combined. Heat milk in a medium pan until just steaming. Gradually whisk hot milk into yolk mixture, until smooth. Return mixture to the pan and cook, whisking constantly, until very thick (it will need to boil). Remove from heat and whisk in vanilla and chocolate until melted (don’t worry if mixture is a little lumpy). Scrape into a bowl, lay baking parchment or clingfilm directly on the surface, cool and chill.
Step 5To serve, whizz white chocolate filling briefly in a food processor until smooth. Next, in a large bowl whip cream until it holds firm peaks. Scrape in white chocolate mixture and fold together.
Step 6Transfer pastry case to a cake stand or serving plate, scrape in filling and smooth to level. Top with fruit and white choc curls (see GH Tip), if you like. Lightly dust with icing sugar and serve.
Get ahead
Prepare to end of step 4 up to a day ahead. Once cool, store pastry case in an airtight container at room temperature. Keep filling covered and chilled. Complete recipe to serve.
GH Tip
We decorated our tart with white chocolate curls. Spread melted white chocolate on to a chilled baking sheet and chill again until firm. Carefully pull a large sharp knife across the chilled chocolate to make curls.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
