Strawberry and white chocolate tart
The strawberry and white chocolate tart is quite quick to prepare and requires few ingredients. The filling is made from strawberries cooked with sugar, vanilla, and cornstarch, while the dough is simply worked by hand until it reaches a sandy texture. The white chocolate is added on top before baking. I tried to let it cool before slicing, but its aroma and appearance are hard to resist when it’s fresh out of the oven. Quick Info Total time: not specified in the original recipe Preparation time: not specified; the filling cooks for 15 minutes, then thickens in another 1-2 minutes Cooking/baking time: 15 minutes for the filling; baking time is not specified and depends on the oven Servings: number not specified; the tart is cut into slices Difficulty: easy Recipe type: fruit tart, seasonal dessert Ingredients For the dough 80 g cold butter 1 egg 280 g flour 1 teaspoon baking powder 60 g sugar 1 teaspoon vanilla extract A pinch of salt For the strawberry filling 650 g strawberries 7 tablespoons sugar Seeds from 1/2 vanilla pod 1 tablespoon cornstarch For topping 30 g white chocolate Instructions 1. Prepare the strawberry filling Wash the strawberries, remove the stems, and cut them into 4-6 pieces, depending on their size. The pieces don’t need to be perfectly equal, but it’s good to chop the very large ones into smaller pieces so they cook evenly. Place the strawberries in a pot, add the sugar and the seeds from the half vanilla pod. Set the pot on the heat and stir gently from time to time to prevent the fruit from sticking. Let the strawberries boil for 15 minutes. They will release juice and soften, forming the base of the tart filling. 2. Thicken the filling After 15 minutes, reduce the heat. Dissolve the cornstarch in two tablespoons of water, then pour the mixture over the strawberries. Stir immediately to ensure the cornstarch is evenly distributed and doesn’t form lumps. Let the filling cook for another 1-2 minutes, stirring until it thickens. Remove the pot from the heat and let the mixture cool. It’s important not to pour hot filling over the dough. 3. Prepare the dough In a bowl, mix the flour with the sugar, salt, and baking powder. Add the egg, cold butter cut into cubes, and vanilla extract. Mix the ingredients by hand until you achieve a sandy-looking dough. There’s no need to knead it for a long time; the desired texture is crumbly, not elastic. 4. Assemble the tart Line a tart pan with parchment paper. Take about three-quarters of the dough and press it evenly into the bottom of the pan. Pour the cooled strawberry filling over the dough and level it out. There’s no need to stretch it forcefully to the edges if it’s already evenly distributed. Sprinkle the remaining dough on top in small, irregular pieces. Cut the white chocolate into small cubes and place it over the tart. 5. Bake the tart Place the pan in a preheated oven at a suitable temperature and bake the tart until the top dough turns golden. The original recipe does not specify the exact temperature or baking duration, so mainly watch for the color of the dough. When the surface is golden brown, take the tart out of the oven. Let it cool before serving. The filling is softer while warm, and the slices will cut more easily after the tart has cooled slightly. Why I make this recipe often It’s a simple tart with a short list of ingredients and no complicated techniques. The strawberries turn into a flavorful filling, and the crumbly dough is prepared directly by hand. Additionally, it can be made relatively quickly, especially when you already have fresh strawberries on hand. The texture is pleasant both when the tart is warm and after it cools. On the day I made it, it disappeared quickly, so it didn’t sit around in the kitchen for long. Tips and Variations Tips Use cold butter cut into cubes. This will help you achieve the sandy texture of the dough more easily. Don’t add the cornstarch directly to the pot. Dissolve it first in two tablespoons of water, then add it to the strawberries. The mixture will incorporate more evenly. Let the filling cool before assembling. If it’s very hot, it can soften the dough before the tart goes into the oven. Mix the dough only until the ingredients combine and it looks sandy. Excessive kneading is not necessary for this recipe. The white chocolate is added on top after you’ve added the rest of the dough. Cut it into cubes as indicated in the original recipe. Substitutions The recipe is presented with the above ingredients and does not include tested substitutions for butter, sugar, vanilla, cornstarch, or white chocolate. To keep the texture and flavor as close to the original as possible, it’s best to use the same ingredients. If you don’t have vanilla extract, the recipe does include vanilla seeds in the filling, but they don’t exactly replace the flavor in the dough. There’s no need to double the amount of vanilla in the filling. Variations The size of the pieces you cut the strawberries into can vary depending on their size: small ones can be cut into four, and large ones into six pieces. This is the only flexible aspect specified in the recipe. You can also vary how you distribute the remaining dough on top, sprinkling it in smaller or larger pieces, but it’s important to keep about three-quarters for the tart base and a quarter for the top. Serving Ideas The tart can be served after it has cooled, cut into slices. It can also be eaten warm, but the filling will be softer, and the slices will be harder to separate. Frequently Asked Questions Can I use whole strawberries? It’s not recommended for this recipe. The strawberries should be washed, stemmed, and cut into 4-6 pieces, depending on their size. This way, they cook more easily and form the filling during boiling. How long should the filling be boiled? The strawberries are boiled for 15 minutes with the sugar and vanilla seeds. After adding the dissolved cornstarch, let the mixture cook for another 1-2 minutes until it thickens. Why is the cornstarch dissolved in water before adding? The cornstarch helps thicken the juice released by the strawberries. Dissolving it in two tablespoons of water before adding helps achieve a uniform filling. Can I cut the tart immediately after baking? You can cut it while warm, but the filling will be less stable, and the slices won’t have as clear edges. For easier portioning, let the tart cool before serving. How can I tell when it’s baked? The top dough should turn golden. The recipe does not specify an exact temperature and baking time, so the appearance of the dough is the main indicator. Nutritional Values The values are estimates and may vary depending on the size of the egg, type of white chocolate, and the exact amount of sugar in a tablespoon. The calculation below is indicative for one slice out of eight. For 1 slice out of 8: Calories: approximately 310 kcal Protein: approximately 4 g Carbohydrates: approximately 55 g Fat: approximately 9 g Fiber: approximately 2 g Most of the carbohydrates come from flour and sugar, while the fats mainly come from butter, egg, and white chocolate. These values do not replace a nutritional calculation based on the exact labels of the ingredients used. Storage and Reheating After cooling, store the tart covered in a cool place. For longer storage, you can place it in the refrigerator, where the filling will firm up, and the slices will cut more easily. The tart can be served cold or left at room temperature for a while. If you want to reheat it, do so briefly, just enough to warm it up. The filling will soften again, so the slices may be more fragile after reheating. The tart is best in the first few days when the dough retains its texture the best.
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