White Chocolate Berry Tart

Name: White Chocolate Berry Tart
Prep time: 110 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 cups flour, for the crust; 1/4 cups sugar, for the crust; 1/8 teaspoons salt, for the crust; 2 egg yolks, for the crust; 1 tablespoon whipping cream, for the crust; 1/4 teaspoons vanilla essence, for the crust; 1 butter, in cubes and cold; 1 cup whipping cream; 1 cup white chocolate; 1/4 cups raspberries; 1/4 cups blackberries; 1/4 cups blueberries; 1 tablespoon icing sugar, for decoration; 4 peppermint, for decoration

Samsung

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.

Reviewed by Editorial Team of Kiwilimón

Published: 10-11-2016

Preparation

1h 30 mins

20 mins

Low

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.