Mini white chocolate and strawberry tarts

This is part 1 of my round up of cakes I made for our neighbourhood barbecue.

These little tarts are inspired by a Waitrose recipe for a large white chocolate and strawberry tart, which I’ve been making for years and has never let me down.

I decided to use a different pastry recipe, just to try something different, so I went with one that BBC Good Food also paired with white chocolate and strawberries (although I switched the hazelnuts for pecans as I had some spare pecans in the cupboard).

The end result was great, a really thin, crisp pastry, with a soft creamy white chocolate filling and delicious strawberries on top. I think they looked really pretty, and everyone seemed to like them, although the pony said they weren’t quite sweet enough for his tastes.

The quantities for the pastry below are actually double what you need, but I used half to make the banoffee pie tarts which I will post about soon. You could either double the filling or freeze half the pastry to make it the right amount!

Mini white chocolate and strawberry tarts:

For the pastry:

  • 180g plain flour
  • 60g icing sugar
  • 1tbsp chopped pecans
  • 90g butter
  • 1 egg
Blend together the flour, sugar, pecans and butter in a food processor until it looks like breadcrumbs. Add in the egg and keep mixing until it comes together in a ball. The recipe says you can roll it out straight away, but I refrigerated it for an hour and still had to use quite a bit of extra flour to roll it out. Roll it fairly thinly, then cut out rounds large enough to fill cupcake tin holes (I don’t actually own any cutters so I used the lid of a Nutella jar, which did the trick!) Freeze for 20 minutes to stop the pastry shrinking, then blind bake for 10 minutes at 180 degrees, then for a further 3-5 minutes uncovered, until golden brown.
For the filling:
  • 250g marscapone
  • 100g white chocolate
  • 75ml double cream
  • 250g chopped strawberries
Heat the white chocolate with a quarter of the marscapone of a pan of simmering water. Remove from the heat then beat in the remaining marscapone, then stir in the cream. Decant into a jug, then pour into the pastry cases. I found this to be enough mix to fill 15 cases. Chill in the fridge until ready to serve, then top with the chopped strawberries. Delicious summery goodness!

One thought on “Mini white chocolate and strawberry tarts

  1. Pingback: Banoffee pie tarts | hungryhinny

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