This white chocolate tart with blackberries is exquisite for sharing, as it has a crunchy buttery crust, a delicious and creamy white chocolate filling, and the tartness of the blackberries gives it a phenomenal touch.
Preheat the Samsung® Cello microwave oven to 180°C and grease and flour a 24 cm tart pan or 6 tartlet molds.
In a food processor, process the flour, sugar, and salt. Add the egg yolks, heavy cream, and vanilla. Process for 1 more minute. Add the butter and process until incorporated.
Mix the dough, cover with plastic wrap, and refrigerate for 30 minutes in the Samsung Twin Cooling Plus® refrigerator.
Roll out the dough and cover the molds, prick with a fork, and place parchment paper and beans on top of the dough to weigh it down. Bake for 20 minutes or until lightly golden. Remove and cool.
For the ganache, heat the heavy cream in the Samsung® Cello microwave for 1 minute, mix with the chocolate until combined.
Pour the ganache into the tart crust and refrigerate for one hour in the Samsung Twin Cooling Plus® refrigerator or until firm.
Decorate with blackberries, mint, and powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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