As the weather cools down, there’s nothing better than rugging up on the couch with a nice hot cup of hot chocolate to keep you cosy and warm. Topped with a generous dollop of whipped cream, these little snow capped mountains of deliciousness needs a perfect treat to match. But what to cook to accompany them?
This simple white chocolate tart recipe is the perfect indulgence to whip up on a cold afternoon but works all year round even if the weather doesn’t match. The colourful range of Pantone plates and kitchenware sets the scene for these beautiful white tarts with a twist. Ranging in an assortment of shades and sizes, they add a pop of colour and fun into any meal.
The white chocolate tart is given a slight flourish of flavour by steeping Earl Grey tea through the mixture. Spiking the flavour of custards and tarts is easy to do, just add your ingredients to simmering cream for 10 minutes and you can make your own unique dessert however you please. Try some berries or lemon rind to customise your own flavours.
White Chocolate Earl Grey Tarts
Ingredients (makes 8)
250g plain flour
125g unsalted butter, chilled, diced
pinch of salt
1 tbs water
200g white baking chocolate
300ml thickened cream
2 eggs, lightly whisked
½ tsp vanilla extract
3 Earl Grey tea bags
Preheat the oven to 200°C.
Put the flour, butter and a pinch of salt into a food processor and mix until it forms into a breadcrumb consistency. Whisk the egg with the water until combined and then add to the flour mixture. Process until the mixture forms into a dough. Turn the dough onto a floured surface and knead gently to form a ball. Don’t overwork the pastry or it will become tough and not crumbly when cooked. Form it into a disc and wrap in cling film. Refrigerate for 30 minutes to an hour.
Remove the dough from the fridge and roll out the pastry on a floured surface. Divide evenly into 8 small tart tins and gently prick the bases with a fork. Return the tart tins to the fridge and rest for 15 minutes then put into the oven for 10 minutes and remove.
Put the cream into a saucepan over low heat and bring the cream to a simmer; don’t let it boil. When the cream is hot, add the teabags and let them sit in the cream for 10 minutes. Remove the tea bags and add the white chocolate, stirring for 5 minutes or until the chocolate is melted and the mixture is smooth. Remove from the heat and let the mixture cool.
Add the eggs and vanilla to the cooled cream mixture and gently combine. Pour the mixture evenly into the precooked tart bases. Return to the oven for 15-20 minutes until the mixture is set, then remove from the oven and chill in the fridge for about an hour.
Serve the tarts with a cup of hot chocolate and a dusting of icing sugar for that final snowy effect.