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White Chocolate Tart With Lemon Pastry

A smooth whipped white chocolate ganache in a lemon pastry case drizzled in tangy raspberry coulis - a truly decadent dessert for dinner parties!
5 from 10 votes
Prep Time 2 hrs
Cook Time 30 mins
Chilling time 3 hrs
Total Time 5 hrs 30 mins
Course Dessert
Cuisine American
Servings 6 people
Calories 786 kcal

Equipment

  • 1 mixing bowl
  • 1 Sieve
  • 1 10 inch tart tin
  • 1 Saucepan
  • 1 Food processor or blender
  • 1 electric whisk or stand mixer

Ingredients
 
 

Lemon pastry (makes 480 grams sweet lemon pastry)

  • 220 grams plain flour
  • 100 grams icing sugar /confectioners sugar
  • 100 grams unsalted butter
  • 2 egg yolks
  • 2 tablespoon water
  • 2 tablespoon lemon zest

Whipped white chocolate ganache filling

  • 300 grams white chocolate
  • 200 ml double cream /heavy whipping cream
  • 30 grams unsalted butter

Raspberry coulis

  • 250 grams raspberries
  • 1 tablespoon icing sugar /confectioners sugar
  • 1 tablespoon lemon juice

Instructions
 

Lemon pastry case

  • First, make your sweet lemon pastry case. Soften the butter slightly so it's easier to work with, but not too much. I recommend just getting it out of the fridge 45 minutes earlier and cutting into small pieces.
  • Sieve the sugar into a bowl and add the butter. Cream them together with a stiff spatula by stirring and pressing down until they are all combined and it forms a thick, pale consistency. You can use an electric whisk, but go easy as we don't want to overwork it. 
  • Now sieve in the flour and stir/cut it into the butter and sugar mixture, until it resembles ground almonds with no big lumps of butter. Stir through the lemon zest. 
  • Mix the egg yolks and water together and add half of it to the flour mixture. From then on, add it one tablespoon at a time until it comes together into a soft, bordering just slightly on sticky dough.
  • Turn out the lemon pastry out onto a piece of cling film/food wrap, flatten it out into a disc about one or two inches thick, wrap it up and rest it in the fridge for one hour.
  • Turn the lemon pastry out onto a surface dusted with a little flour. Roll it out into a circle, taking care to turn it over and move it around a few times so it does not stick to the work surface. Use more dusting flour as needed.
  • Once it is the right size for your pastry tin and around three or four millimetres thick, gently fold it up and transfer onto the tin base before unfolding and carefully shaping into the edges.
  • Rest the lemon pastry in the fridge for another 30 minutes, and preheat the oven to 180 C / 350 F.
  • Use a piece of baking paper to line the inside of the lemon pastry and then fill it with baking beads (or uncooked rice if you don't have any) to prevent it rising up whilst cooking. 
  • Bake in the oven for 15 minutes, before removing the baking beads and continuing to bake for a further 5-10 minutes until golden brown and cooked through. Be governed more by colour, not time. Transfer to a cooling rack and leave to cool down whilst you make your whipped white chocolate ganache filling. 

Whipped white chocolate ganache

  • Measure out your cream and pour into a saucepan. Heat until it reaches steaming point (just before boiling).
  • Break/chop the white chocolate into small pieces in a bowl and pour the hot cream over the top. Allow them to get to know one another for a minute before stirring and helping the chocolate melt into the cream. You can add some more butter at this stage if you like, to make it even richer and more like a white chocolate truffle filling. 
  • Leave the ganache to cool and thicken in the fridge for 30 minutes, stirring occasionally to keep it stable and combined. 
  • Now whisk it to fluff it up and thicken further, before pouring the whipped white chocolate ganache into the lemon pastry case and leaving in the fridge for a few hours or overnight until set.

Raspberry coulis

  • Make your raspberry coulis by blending the fruit together and then adjusting the sweetness with lemon juice and sugar. I prefer mine quite tart and tangy, but you can play with it to suit you.  

Assembly and service

  • Serve the white chocolate tart with raspberry coulis drizzled over the top and enjoy!

Nutrition

Calories: 786kcalCarbohydrates: 82gProtein: 9gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 168mgSodium: 65mgPotassium: 288mgFiber: 4gSugar: 49gVitamin A: 1148IUVitamin C: 15mgCalcium: 153mgIron: 2mg
Keyword lemon pastry, whipped white chocolate ganache, white chocolate tart
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