Strawberry and White Chocolate Tart
This Strawberry and White Chocolate Tart is the perfect summertime treat. The layers of strawberry curd, white chocolate and cookie crust create the perfect mouthful.
- 1 1/3 cups (189 grams) all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon kosher salt
- 10 tablespoons (142 grams) unsalted butter melted
White Chocolate Ganache
- 8 ounces (227 grams) white chocolate chopped
- 4 tablespoons (56 grams) unsalted butter room temperature
- ¼ cup heavy cream
- 3 tablespoons apricot jam
- 2 teaspoons water
For the Crust
Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
Whisk flour, sugar, ground ginger, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms.
Using your hands, press two-thirds of the dough into the bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.
Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust is deep golden brown and firm to touch, 25 to 30 minutes, rotating pan halfway through baking. Set it aside and let it cool to room temperature before filling with the white chocolate ganache.
The tart crust can be made one day ahead and covered with plastic wrap.
White Chocolate Ganache
Chop the chocolate fine and place it in a heat proof medium-sized bowl. Place the soften butter in the same bowl. Warm the cream over medium heat until bubbles appear around the edges of the cream and steam starts to rise from the surface.
Pour the cream over the white chocolate and butter. Allow it to sit for 30 seconds and then stir with a spatula until the ganache is smooth. There should be about 1 cup of ganache. Let the ganache cool for about 10-15 minutes.
Assemble the Tart
Pour at least ¾ cup of the ganache on the bottom of the baked tart crust and smooth with an offset spatula. If you want a thicker layer of ganache use all the ganache. Place the tart in the refrigerator and let it chill for 30 minutes.
Remove the tart from the refrigerator and cover the ganache with the strawberry curd. Use an offset spatula to smooth the surface. Refrigerate for 60 minutes.
While the tart is in the refrigerator. Clean, dry and chop the fruit. Decorate the top of the tart with the fruit. If you prefer you can cover the entire surface with fruit.
Apricot Glaze Optional Step
Glazing the fruit gives it a beautiful finish, but this step is optional.
Make the glaze by placing the apricot jam and water in a saucepan. Heat it up over medium heat until the jam is loose and liquidy. Strain the jam. Use a small pastry brush to lightly brush the fruit with the apricot glaze.
Make Ahead: You can make the tart up to adding the strawberry curd and refrigerate it 1 day in advance. Add the fruit and glaze the fruit the day you plan to serve the tart.
Tart Pan: Use a 9-inch tart pan with or without removable sides. If you use larger or smaller tart pans the thickness of the tart will vary and the baking time may change.
Calories: 319kcal | Carbohydrates: 30g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 120mg | Potassium: 84mg | Fiber: 1g | Sugar: 18g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg