We've topped this white chocolate tart with Summer fruits to give it a refreshing makeover!
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For the pastry
- 175 g plain flour, plus extra to dust
- 75 g unsalted butter, chilled and cubed
- 40 g icing sugar, plus extra to dust
- 1 medium egg, beaten
For the filling
- 4 medium egg yolks
- 25 g caster sugar
- 25 g cornflour
- 25 g plain flour
- 350 ml whole milk
- 1 tsp. vanilla bean paste
- 75 g white chocolate, chopped
- 150 ml double cream
- Step 1To make the pastry, in a food processor pulse flour and butter until mixture resembles fine breadcrumbs. Pulse in icing sugar, followed by the egg until pastry clumps together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.
- Step 2Lightly flour a work surface and roll out pastry. Use to line a 23cm round, straight-sided, loose-bottomed tart tin that’s 3.5cm deep, leaving excess pastry hanging over the sides. Prick base all over with a fork; chill for 30min.
- Step 3Preheat oven to 190°C (170°C fan) mark 5. Line pastry with a large sheet of baking parchment and fill with baking beans. Bake for 20min. Carefully remove parchment and baking beans, then return pastry to oven for 15min, until golden and base feels sandy. Cool in tin for 5min, then trim pastry overhang with a large serrated knife and leave to cool completely.
- Step 4Meanwhile, make the filling. In a heatproof bowl, whisk yolks, sugar and cornflour until combined. Heat milk in a medium pan until just steaming. Gradually whisk hot milk into yolk mixture, until smooth. Return mixture to the pan and cook, whisking constantly, until very thick (it will need to boil). Remove from heat and whisk in vanilla and chocolate until melted (don’t worry if mixture is a little lumpy). Scrape into a bowl, lay baking parchment or clingfilm directly on the surface, cool and chill.
- Step 5To serve, whizz white chocolate filling briefly in a food processor until smooth. Next, in a large bowl whip cream until it holds firm peaks. Scrape in white chocolate mixture and fold together.
- Step 6Transfer pastry case to a cake stand or serving plate, scrape in filling and smooth to level. Top with fruit and white choc curls (see GH Tip), if you like. Lightly dust with icing sugar and serve.
Get ahead
Prepare to end of step 4 up to a day ahead. Once cool, store pastry case in an airtight container at room temperature. Keep filling covered and chilled. Complete recipe to serve.
GH Tip
We decorated our tart with white chocolate curls. Spread melted white chocolate on to a chilled baking sheet and chill again until firm. Carefully pull a large sharp knife across the chilled chocolate to make curls.
Per serving (without curls):
- Calories: 349
- Protein: 7g
- Total fat: 21g
- Saturates: 12g
- Carbs: 32g
- Total sugars: 15g
- Fibre: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
