Strawberry White Chocolate Tart

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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