Soft tart with white chocolate cream and strawberries

Name: Soft tart with white chocolate cream and strawberries
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: Type 00 flour 1 ½ cup; Nut flour &frac13; cup; Whole milk at room temperature ½ cup; Butter at room temperature ½ cup; Sugar 7 tbsp; Eggs (approximately 1 medium) 1.9 oz; Powdered yeast for sweets 1.67 tsp; Fine salt 1 pinch; Whole milk 1 cup; White chocolate 7 oz; Egg yolks (2 medium) 3 ½ tbsp; Sugar 3 ¼ tbsp; Cornstarch 2 ½ tbsp; Limoncello 0.5 oz; Water ½ cup; Limoncello 0.7 oz; Sugar 2 ½ tsp; Strawberries 3 ½ cups; White Chocolate drops to taste; Mint to taste

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 40 min
Serving: 6 persone
Cost: Low

PRESENTATION

Recipe by
Anna Langellotto

Does the idea of preparing a layer cake intimidate you, but you still crave a dessert with cream and fruit? The answer is simple, and the clever mold will eliminate all obstacles in the kitchen! The soft tart with white chocolate cream and strawberries is a show-stopping dessert, yet it's very easy to make. A perfect cake for special occasions, to dedicate to the person you love most on an important day, such as Mother's Day! This soft tart will win everyone over at first glance, and at the first taste, you'll receive nothing but compliments! A truly indulgent dessert, enriched with plenty of white chocolate and the scent of limoncello, making it really fresh, perfect for any moment.

Discover also our soft tart with melon cream!

INGREDIENTS

Ingredients for a 28 cm smart mold: Type 00 flour 1 ½ cup (180 g); Nut flour ⅓ cup (30 g); Whole milk ½ cup (110 g) - at room temperature; Butter ½ cup (100 g) - at room temperature; Sugar 7 tbsp (90 g); Eggs 1.9 oz (55 g) - (approximately 1 medium); Powdered yeast for sweets 1.67 tsp (8 g); Fine salt 1 pinch

for the white chocolate cream: Whole milk 1 cup (250 g); White chocolate 7 oz (200 g); Egg yolks 3 ½ tbsp (50 g) - (2 medium); Sugar 3 ¼ tbsp (40 g); Cornstarch 2 ½ tbsp (20 g); Limoncello 0.5 oz (15 g)

for the syrup: Water ½ cup (120 g); Limoncello 0.7 oz (20 g); Sugar 2 ½ tsp (10 g)

for decoration: Strawberries 3 ½ cups (500 g); White Chocolate drops to taste; Mint to taste

Preparation

How to prepare Soft tart with white chocolate cream and strawberries

First, prepare the base of the soft tart. Pour the egg into a bowl and incorporate the pinch of salt 1 and the sugar 2 while working with electric whisks. Continue until the mixture is well whipped 3.

Add the softened butter in pieces 4 and continue beating 5 until you get a smooth and homogeneous dough. Now add the milk at room temperature 6

and mix everything together with the electric whisks 7. Sift both the all-purpose flour 8 and the baking powder 9 inside.

Mix everything well, turning the electric whisks on at low speed 10, and gradually add the hazelnut flour 11, continuing to work with the beater to incorporate it 12.

Butter and flour a clever tart mold of 11 inches and pour the batter inside, leveling the surface with a spatula 13 14. Bake in a preheated static oven at 350°F for 30 minutes on the middle shelf. Once cooked, take it out 15 and let it cool.

While the tart bakes in the oven, prepare the white chocolate cream. Coarsely chop the white chocolate 16. Heat the milk 17. Meanwhile, in a bowl, combine the yolks with the sugar and stir with a hand whisk 18.

Add the cornstarch 19 and mix 20. Pour half of the hot milk into the egg mixture 21. Stir well with a whisk to avoid lumps and add the remaining milk.

Transfer the mixture back into the saucepan 22 and bring to a boil, stirring constantly with a hand whisk, until the cream thickens 23. Turn off the heat and add the chopped white chocolate 24, stirring well until the chocolate is completely melted.

Add the limoncello 25, stir again until it's completely incorporated 26. Transfer to a bowl, cover with plastic wrap in contact with the surface, and let it cool first at room temperature, then in the refrigerator. Meanwhile, prepare the syrup: in a saucepan, pour the water and sugar 27 and heat on the stove until it's completely dissolved.

Turn off the heat and add the limoncello 28. When all the bases are cold, take the soft tart 29 and soak it with the syrup just prepared using a kitchen brush 30.

Take the cream and work it with a spatula until it is smooth 31. Transfer it inside the tart 32 and level with a spatula 33.

Wash the strawberries well, remove the stem, and slice them 34. Use them to decorate the tart 35, garnish with chocolate chips and mint leaves 36. The soft tart with white chocolate cream and strawberries is ready: serve it or store it in the fridge.