Friday, May 19, 2006

White Chocolate Tart

Lemon Tarts are very popular but you can have too much of a good thing. At one point in time it seemed whenever you were offered dessert, it would invariably be a piece of lemon tart. They do have that wonderful look with the lemon yellow custard but here's a tart that gives you that look but with the surprise of being made with white chocolate. It's quite a light and delicate dessert, something you wouldn't necessarily be saying if it was made with dark chocolate.


White Chocolate Tart

1 portion Sweet Shortcrust Pastry
300g white chocolate
2 cups cream
4 egg yolks

To ensure the least amount of shrinkage when making the pastry case I like to refrigerate it for at least an hour and if I've been organised enough, I'll line the case the night before I need to make the tart and keep it in the fridge until I'm ready to use it. For this recipe I've used a long rectangular tin - feel free to use a round or square.

Preheat oven to 160°C/320°F.

Roll out pastry to line a 12 x 34cm tin. (This is the point in which it goes into the fridge)

Lightly prick the base then line with baking paper filled with weights and cook for 10 minutes - remove paper and weights and cook for another 5 minutes or until the pastry has coloured. The pastry needs to be almost fully cooked at this stage. You may need to turn the heat down a little if it seems to be colouring too quickly.

To make the filling:
Place the chocolate and cream in a saucepan and cook gently, stirring until the chocolate has melted and the mixture is smooth. Remove from the heat and whisk in the egg yolks. The colour you see in the final product is due to the wonderful eggs used - free range is the way to go. Pour this into the baked pastry tart and bake at 140°C/285°F for 25 minutes or until the tart is just set.

Let it cool before placing it in the fridge to firm up - you'll notice that the tart will be a lot firmer after it's been in the fridge.


Before serving, dust with icing sugar.



As part of Blog Party #10, I've made bite sized versions of the tart - they are basically made in the same way, but with time adjustments due to their small size. For decoration, they have been topped with Persian Fairy Floss for a bit of fun.


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  1. All I can say is thank goodness you live on the other side of the world. I've never been a fan of the lemon tart but I's be capable of eating a whole white chocolate tart in one sitting.

  2. Simple solution is to just make two!

  3. This tart looks absolutely perfect...the pics are great!
    It sounds the preinter prints away...I might tweak it by putting a layer of lemon underneath the white chocolate..

  4. Hi Helene,
    The layering sounds lovely, I'd probably go more a berry route, like strawberry or raspberry rather than citrus. Should be interesting to see how it turns out - I'll keep an eye out!

  5. This sounds really delicious & yes I am quite partial to the lemon tart too


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