These tarts were the result of a Saturday at an outdoor market where I found strawberries so ripe they were soft to the touch. Too soft for anything but macerating. I sliced them, tossed them with balsamic vinegar and caster sugar, and let them sit while I made tart shells from flour, icing sugar, butter, and egg. White chocolate melted with heavy cream became the ganache. The balsamic strawberries went on top, and the contrast between the sweet ganache and the tangy fruit was worth every step.
Macerating the strawberries in balsamic vinegar draws out their juice and turns it into a syrup. Fifteen minutes is enough. The balsamic does not make them taste like vinegar. It deepens the berry flavor and adds a dark sweetness that white chocolate on its own does not have. The combination is better than either of them alone, and the tarts prove it.
Tips for White Chocolate Ganache
Chop the chocolate fine before melting
Fine pieces melt evenly. Large chunks leave lumps that do not dissolve into the cream. Use a sharp knife and chop the white chocolate into pea-sized pieces.
Heat the heavy cream until it just starts to steam, then pour it over the chopped chocolate. Let it sit for 2 minutes before stirring. This gradual melting prevents the chocolate from seizing.
Let the ganache cool before filling the shells
Pour the ganache into the baked tart shells when it is warm but not hot. Hot ganache can crack a cooled tart shell and will also melt the butter in the pastry.
Let it set at room temperature for 30 minutes, then add the macerated strawberries. The ganache should be firm enough to support the fruit without the strawberries sinking in.
White Chocolate Strawberry Tarts
Total Time: 50 minutes
Yield: Serves 6
Description
These white chocolate strawberry tarts are a delightful combination of sweet white chocolate and fresh strawberries, enhanced by a touch of balsamic vinegar.
Ingredients
Units
- 250g (8oz) pure icing sugar
- 250g (8oz) plain flour
- 125g (4oz) unsalted butter, chilled and cubed
- 1 egg
- 300g (10.5oz) white chocolate, chopped
- 200ml (7fl oz) heavy cream
- 500g (1lb) fresh strawberries, hulled and halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons caster sugar
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, combine icing sugar, flour, and butter. Rub the mixture with your fingertips until it resembles breadcrumbs.
- Add the egg and mix until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Roll out the dough and line six tart tins. Prick the base with a fork and bake for 15 minutes or until golden. Cool completely.
- In a saucepan, heat cream until just boiling. Remove from heat and add white chocolate. Stir until smooth.
- Pour the chocolate mixture into the tart shells and refrigerate until set.
- In a bowl, combine strawberries, balsamic vinegar, and caster sugar. Let sit for 10 minutes.
- Top the tarts with the strawberry mixture before serving.
Notes
Use the best quality white chocolate and balsamic vinegar for optimal flavor. If the balsamic is too tart, add a bit more sugar to balance it. Store the tarts in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Australian
Nutrition
- Serving Size: 1 tart
- Calories: 450
- Sugar: 30
- Sodium: 50
- Fat: 25
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 80
Frequently Asked Questions
Can I use milk chocolate instead?
Milk chocolate works but the result is sweeter and richer. The balsamic strawberries help balance it. Reduce the caster sugar in the maceration by half if using milk chocolate.
How long do the macerated strawberries keep?
Up to 24 hours in the fridge. They soften and release more juice the longer they sit. Drain off excess liquid before topping the tarts to avoid soggy shells.
Can I make the tart shells ahead?
Bake them the day before and store in an airtight container at room temperature. Fill with ganache and top with fruit the day you serve them.
If You Liked This Recipe, You’ll Love These
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- Banana and Chocolate Tart
- Banana Cream Pie with Salted Caramel and Ganache
- Banoffee Chocolate Tarts
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