White chocolate & Balsamic Strawberry Tart
(The recipe is from the free magazine out the front of Woolworths.)
Prep 20 mins | Cook 25 mins | Serves 8
2 sheets frozen ready-rolled shortcrust pastry, partially thawed
¾ cup thickened cream
2 tbs caster sugar
220g good-quality white chocolate, finely chopped
2 eggs, whisked
250g roasted strawberries (recipe below)
icing sugar, to serve
1 Preheat oven to 180°C. Grease a 25cm fluted tart tin. Join pastry sheets together by overlapping slightly and line prepared pan. Trim excess pastry. Freeze for 10 minutes. Line pastry with baking paper. Add baking beads. Transfer to oven and bake for 15 minutes. Lift out paper and beads. Bake for a further 10 minutes or until light golden and crisp on the base. Cool.
2 Place cream and sugar into a saucepan over medium heat. Stir for 3 minutes or until sugar has dissolved and the cream is hot – don’t boil. Remove from heat. Add chocolate and stir until smooth. Cool for 5 minutes. Add egg and stir until combined.
3 Arrange roasted strawberries over base of pastry shell, reserving some for serving. Carefully pour cream mixture over berries. Transfer to the oven and bake for 15-20 minutes or until filling sets. Stand for 10 minutes before removing from pan. Transfer to a wire rack to cool.
4 Top tart with remaining strawberries. Dust with icing sugar and serve.
Makes 2 cups
Preheat oven to 200°C. Hull 250g strawberries and halve. (If the berries are large, quarter them). Place into an ovenproof baking dish. Add 1 tbs balsamic vinegar and 1 tbs caster sugar. Toss well to coat. Spread out in single layer. Roast for 10 minutes or until just softened. Set aside to cool. Cover and refrigerate until required.