White chocolate tart
From ahmed1 17 years ago
- 10 minutes to make
- Serves 10
The white chocolate top mixture is derived from (Evereyday Chocolate dessert book)…The rest of the tart is mine. When working with white chocolate, make sure it contains genuine cocoa butter. A little more cost, but worthwhile investment!
Ingredients
- 1 ½ cups chocolate cookies crumb shopping list
- 1/3 cup butter, melted shopping list
- 1/3 cup chocolate ganache shopping list
- 350g/12 oz white chocolate, chopped shopping list
- 2 pieces or 6g/ ¼ oz fine leaf gelatine shopping list
- Cold water shopping list
- 425ml/ 15 fl oz whipping cream shopping list
- 2 tbsp cocoa powder shopping list
How to make it
- Mix cookies crumbs and melted butter together and press in the bottom and sides of a 21cm tart pan. Bake at a 350F preheated oven for 10 minutes. Leave to cool.
- Fill the chocolate ganache in a piping bag fitted with a small plain nozzle and pipe it over the bottom of the cooled tart base in a spiral shape.
- Soak the gelatin in a little cold water in a heatproof bowl for 5 minutes, and then stir over a saucepan of simmering water until dissolved. At the same time, in a separate pan, heat the cream until just boiling, then pour over the chocolate, whisking until the chocolate has melted. Add the gelatine and stir the mixture until smooth. Allow to cool, then pour into the tart shell and chill for at least 3 hours. Sift cocoa powder over the top.
crust
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gelatin
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heat cream
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pour over white choc.
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stir and melt
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add gelatin
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stir
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pipe ganache
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pour white choc. over
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chilled
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sift cocoa powder
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People Who Like This Dish 8
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The Rating
Reviewed by 9 people-
Gorgeous!
chriesi
in Zuerich loved it
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thanks Ahmed forsharing another one of your amazing recipes"KING OF DESSERTS "...........:}
Have a great day,my friend
Mumtaz
mumtazcatering
in Gauteng loved it
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Hi Ahmed'
wow'you have some great ideas..I have never thought of using gnache as a base cover in a tart, I have tried many other fillings,but strangely never gnache...concidering how much I use it in my own recipes, this has been a real surp...more
hooch
in New Zealand loved it
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