White chocolate tart with chocolate pastry

    2 hours 40 min

    A very simple white chocolate tart recipe with a two-ingredient white chocolate filling over a beautiful chocolate pastry shell.

    10 people made this

    Serves: 8 

    • Chocolate pastry
    • 170g plain flour
    • 110g softened butter, diced
    • 1 eggs
    • 1 teaspoon cold water
    • 1 heaping tablespoon cocoa powder
    • Filling
    • 200ml single cream
    • 200g white chocolate, chopped

    Prep:15min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. Preheat the oven to 220 C / Gas 7. Lightly grease a tart tin.
    2. Mix flour, butter and egg by hand, add a little water and cocoa and knead until mixture is smooth. Add more cold water as necessary, only to get the mixture to come together. Form a ball, place in a bowl with a clean cloth and let the pastry rest in a cool place at least 30 minutes.
    3. Roll out the pastry on a clean work surface dusted with flour, and transfer to the prepared tart tin. Prick the bottom of pastry with a fork, cover with foil and rice or beans, then bake in the oven for 20 minutes. Cool completely.
    4. For the filling, heat the cream in a saucepan over medium heat. Just before it comes to the boil, remove from heat, add white chocolate and close the lid. Let stand 5 minutes, then stir with a wooden spoon until smooth. Pour over the cooled chocolate pastry shell and allow to cool to room temperature. Keep at least 2 hours in the fridge until the chocolate filling sets.


    Top with fresh berries, jam, passion fruit or a drizzle of dark chocolate.

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