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WHITE CHOCOLATE AND STRAWBERRY TARTS
Preparation time: 30 mins plus 1½ hours chilling time
Cooking time: 20 mins
2 cups plain flour
1 Tbsp caster sugar
160g butter, diced, chilled
2 Tbsp chilled water
Extra flour, for kneading
Melted butter, for greasing
220g white chocolate,broken into pieces
½ cup thickened cream
2 punnets small strawberries,hulled, sliced
Mint leaves, to serve
1 Tbsp icing sugar, to serve
1 Put flour and caster sugar in a food processor. Process for 30 seconds to combine. Add butter and process until mixture resembles fine breadcrumbs. Add egg and water. Process until mixture forms a dough.
2 Turn out dough onto a lightly floured surface. Knead until mixture comes together. Form into 6 even rounds. Wrap in plastic wrap and refrigerate for 30 minutes or until firm.
3 Preheat oven to 200°C. Grease six 11 x 2cm-deep loose-base fluted flan tins. Roll each round out between 2 sheets of baking paper until 3mm thick. Line each tin with 1 round. Trim excess dough by running rolling pin over the top of pans. (This helps prevent the dough from shrinking.) Use a fork to prick each dough base 5 times to prevent bubbles from forming. Freeze for 10 minutes.
4 Put tins on a large heavy oven tray. Line pastry shells with baking paper and add baking beans or uncooked rice. Bake for 10 minutes. Remove beans or rice and baking paper. Discard. Bake for a further 10 minutes or until pastry is light golden and cooked. Allow to cool completely.
5 Put chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until smooth. Spoon mixture into pastry shells. Refrigerate for 1 hour or until firm. Top with strawberries and mint leaves. Dust with icing sugar and serve.
Photo by Andre Martin | Better Homes and Gardens Christmas 2011 Dec 13, 2011