White Chocolate & Strawberry Tart©


  • 12.3oz-350g Plain Flour (sifted)
  • 5.2oz-150g Unsalted Butter/lard (cold & cubed)
  • 1 tablespoon Caramel Syrup
  • 4.2oz-120g Golden Caster Sugar
  • 1 teaspoon Vanilla Essence
  • 1 tablespoon Freeze-Dried Raspberry Pieces
  • 6 Tablespoons Water
White Chocolate Filling
  • 5.2oz-150g Mascarpone Cheese
  • 6.7fl oz-200ml Double Cream
  • 7oz-200g White Chocolate (melted & cooled slightly)
  • 1.7oz-50g White Chocolate Buttons (snapped into pieces)
  • 9.8oz-280g White Chocolate Dessert Pots
  • 14.1oz-400g Fresh Strawberries (diced)
  • White Chocolate Buttons (snapped into pieces)


  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the golden caster sugar. Mix well. Follow with the water, caramel syrup, freeze-dried raspberries and vanilla essence and combine again until smooth. Roll into a smooth ball and wrap in cling-film. Chill in the fridge for at least one hour
  3. Grease a 23cm/9” flan/tart tin and set to one side. Next, flour a surface and roll out the pastry (don’t worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising. Squish the pastry neatly into the sides of the tart tin, leaving some overhang. Pop back into the fridge covered in cling-film for another hour
  4. When you are ready to proceed, pre-heat the oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven
  5. Remove the pastry case from the fridge and line with baking paper. Add baking beads/rice and place on top of the pre-heated oven tray and blind bake for 10 minutes. Remove from the oven to remove the baking parchment and baking beads and pop back into the oven for a final 10 minutes
  6. Remove the pastry from the oven and leave to cool completely. Cut off the pastry overhang from around the sides to give neat edges
  7. Whilst the pastry is cooling, make the white chocolate filling. In a large mixing bowl, add all the ingredients apart from the chocolate buttons and beat well until smooth and well combined and holding its shape a little. Add the crushed chocolate buttons and stir through with a wooden spoon so that they are evenly distributed
  8. Spoon the mixture into the cooled pastry case (be gentle as to not break it). With the back of a spoon, smooth out the mixture evenly to completely fill the pastry case up to the sides. Cover with cling-film and pop into the fridge overnight
  9. When ready to serve, decorate the top by scattering with the strawberries and white chocolate buttons (or to your own design/preference). Remove the tart carefully from the tin and serve

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