Soft tart with white chocolate
- Vegetarian
- Energy Kcal 723
- Carbohydrates g 53.2
- of which sugars g 42.5
- Protein g 16
- Fats g 49.6
- of which saturated fat g 17.73
- Fiber g 6.3
- Cholesterol mg 60
- Sodium mg 63
- Difficulty: Average
- Prep time: 60 min
- Cook time: 30 min
- Serving: 16
- Cost: Average
- Note plus 2 hours of ganache resting time
PRESENTATION
The soft white chocolate tart is, I gotta say, a really delightful treat from Northern Italy—perfect for those who love a mix of tender crumb and creamy fillings. This dessert kicks off with a biscuit-like base enriched with hazelnut flour, giving it a unique aromatic twist from the first bite. Seriously, from the first bite. In regions like Piedmont, where nuts are a dessert staple, hazelnuts add a magical touch. And here's the thing: the base is further enhanced with a layer of strawberry jam for a tangy kick, plus fresh mixed berries that make every forkful bright and a bit juicy. The nutty flavor really shines through, aligning with the Italian love for combining fruit and nuts in layered, satisfying desserts.
So, what makes this creamy white chocolate tart different? It’s the filling. To be honest, instead of being overly sweet or heavy, the recipe includes a white chocolate ganache infused with pistachio paste, making each bite extra smooth and complex. The pistachios complement the sweet white chocolate, creating a mellow and nutty balance against the fruit. Italian home bakers often use a 'furbo' mold, which is awesome—it helps the base hold the moist and rich filling without falling apart. Plus, it’s not just for show—it allows the tart to stay soft and easy to slice, making the dessert feel playful and perfect for sharing. With the soft white chocolate tart style, you can easily swap in other berries or add a splash of citrus for variety. It's pretty much a recipe that brings people together, fills the kitchen with amazing aromas, and turns an ordinary day into a celebration. Whether you call it a white chocolate ganache tart or just your new favorite treat, this dessert is sure to have folks coming back for another slice—no question.
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INGREDIENTS
- Ingredients for a 28 cm soft tart
- Type 00 flour 1 ½ cup (180 g)
- Eggs 2 oz (55 g)
- Nut flour ⅓ cup (30 g)
- Sugar ½ cup (90 g)
- Baking powder 2 tsp (8 g)
- Butter 7 tbsp (100 g) - softened
- Whole milk ½ cup (110 g) - at room temperature
- for the white chocolate ganache
- White chocolate 4.1 cups (650 g)
- Fresh liquid cream 1 cup (250 g)
- Butter 5 tbsp (70 g) - softened
- Pistachio paste 3.3 tbsp (50 g)
- for filling and decorating
- Strawberry jam 3 cups (120 g)
- Strawberries 16 - (about 220 grams)
- Berries 1 oz (30 g)
- Pistachios 1 tbsp (10 g)
- Powdered sugar to taste
How to prepare Soft tart with white chocolate
To prepare the soft white chocolate tart, the first thing to do is make the ganache, which must rest in the refrigerator for at least a couple of hours. Heat the cream in a saucepan over very low flame 1 and quickly chop the white chocolate 2. Then transfer it to a bowl and gradually pour in the boiling cream 3, stirring with a spatula until the chocolate is completely melted.
Then add the softened butter 4 and emulsify everything with an immersion blender until completely incorporated 5. At this point, take about 300 g of ganache and set it aside 6.
Add the pistachio paste to the remaining ganache 7. Emulsify again with the blender to incorporate it 8 and cover both bowls with plastic wrap 9. Place in the refrigerator for 2 hours until well crystallized.
Meanwhile, make the base of the soft tart. Pour the egg into a bowl and, using electric beaters, incorporate the sugar 10. Only when the mixture is well whipped can you add the softened butter, cut into cubes 11 and continue beating until you get a smooth and frothy cream 12.
Then also pour in the room temperature milk and incorporate it with the electric beaters to the rest of the ingredients (13-14). In another bowl, sift the all-purpose flour and the baking powder 15
and the hazelnut flour 16. Gradually add them to the mixture 17 until well combined 18.
Butter 19 and flour a 28 cm smart mold and pour the batter inside 20; level the surface with a spatula 21 and bake in a preheated static oven at 350°F for 30 minutes on the middle rack.
Once baked, remove the soft tart from the oven 22 and let it cool before removing it from the mold by flipping it onto a wire rack 23. Then place the jam in the cavity of the dessert 24
and spread it with the back of a spoon to cover the entire surface 25. Take the strawberries, remove the stem by cutting it with a small knife to create a flat base 26 and place them on the tart 27.
Take the ganache from the fridge and whip both with electric beaters (28-29). Then transfer the white chocolate ganache into a piping bag fitted with a 1 cm star nozzle and the pistachio one into a piping bag fitted with a 18 mm plain nozzle 30.
Decorate the tart first with the pistachio ganache, covering almost all the empty spaces, and then with the white one, thus covering the entire surface of the cake 31 so that the jam is no longer visible. Decorate with fresh berries 32. Then coarsely chop the pistachios 33
and sprinkle them over the ganache 34. Finish with powdered sugar 35 and serve your soft tart with white chocolate 36.