This White Chocolate and Berry Tart encapsulates the essence of elegance in dessert form. It begins with a crunchy biscuit base, perfectly balanced by a silky white chocolate mascarpone cream, and is beautifully crowned with a vibrant berry compote. The layers not only offer a delightful contrast in textures but also in flavors, with the richness of the white chocolate beautifully complemented by the tartness of the berries.
Why You'll Love This:
There’s something truly magical about the combination of white chocolate and berries. The creamy, sweet notes of the white chocolate filling are perfectly offset by the bright, acidic burst of the berry compote, creating a harmonious flavor profile. The biscuit base adds a delightful crunch that contrasts with the softness of the cream, making every bite a full sensory experience.
Perfect Occasion:
This tart is perfect for high tea, elegant dinners, or as a special treat to brighten a weekend brunch. It’s a showstopper that promises to impress at any gathering, making it ideal for celebrations like Mother’s Day, anniversaries, or even a quiet, indulgent evening at home.
Decoration Tips:
Enhance the visual appeal of the tart by arranging fresh berries on top of the compote in a decorative pattern. A sprinkle of edible flowers or mint leaves adds a touch of freshness and color that makes the tart even more enticing. For a final touch, dust lightly with powdered sugar or drizzle with a thin stream of melted white chocolate to elevate its elegance.
Ingredients:
- 150 g of biscuits
- 75 g of butter, melted
- 50 ml of milk
- 200 ml of heavy cream (30% fat)
- 250 g of mascarpone cheese
- 100 g of white chocolate
- 10 g of powdered sugar
- 170 g of blueberries
- 10 ml of water
- 5 g of potato starch
- Start by combining the melted butter with milk and crushed biscuits until well mixed. Press this mixture into the bottom and sides of a 20 cm diameter tart mold.
- For the filling, heat half of the heavy cream and then pour it over the broken pieces of white chocolate. Leave it to sit for 3 minutes before stirring into a smooth sauce. Chill in the refrigerator for an hour.
- In a mixing bowl, combine mascarpone cheese, the remaining cream, powdered sugar, and the chilled white chocolate sauce. Whip until it forms a thick cream. Spread this cream over the biscuit base and refrigerate.
- For the berry compote, mix potato starch with water. Bring blueberries to a boil and add the starch mixture. Stir well and bring back to a boil. Let the fruit mixture cool and then pour over the top of the tart. Refrigerate until set.
Enjoy this exquisite tart, where each layer of flavor and texture works in perfect harmony to offer a truly memorable dessert experience!