Strawberry White Chocolate Tart
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 sheet phyllo pastry
- 44.37 ml butter, melted
- 85.04 g white chocolate, chopped
- 709.77 ml strawberries, hulled
- 236.59 ml mascarpone cheese or 226.79 g cream cheese, softened
- 59.14 ml cream (18 percent)
- 19.71 ml granulated sugar
- 2.46 ml vanilla
directions
- Cut each sheet of phyllo in half lengthwise to make two 17 x 6 inch sheets.
- Lay one piece on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter; top with another piece so edges are not perfectly aligned and all eight corners are visible. Repeat with remaining phyllo.
- Gently fit into 14 x 4 inch tart pan with removable bottom. Turn edges under and ruffle, allowing some to hang over edge. Line with foil; fill with pie weights or dried beans. Bake in center of 375°F oven for 10 minutes; remove weights and foil. Prick shell all over with fork; bake for 5 minutes or until golden. Let cool on rack. Remove from pan and place on serving platter.
- In bowl over saucepan of hot not boiling water, melt chocolate, stirring occasionally. Spread about two thirds over crust.
- Slice 1 cup of the strawberries; arrange over chocolate. Beat together mascarpone, 18% cream, sugar and vanilla; spread over strawberries. Halve remaining strawberries; arrange cut side down, over filling. Drizzle with remaining chocolate. Makes 8 servings.
- Chocolate Canadian Living’s Best.
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RECIPE SUBMITTED BY
Olha7397
Canada