I have always been a lover of white chocolate but, for some reason, I rarely get a chance to include it in my recipes. I thought it was about time I made it the star of the show with this really simple yet beautiful tart recipe!
Here is what you will need to make one 8″ tart. (Serves 8)
- 200g Oat Biscuits (such as Hobnobs)
- 50g Unsalted Butter, cubed
- Pinch of Salt
- 200g White Chocolate
- 200ml Double Cream
- 1 Egg
- Zest of 1 Lemon
- 8″ Round, Fluted, Loose Bottomed Tin
- Food Processor
Preheat your oven to 160°C/Fan 150°C.
In a food processor, chuck in the biscuits & blitz until really fine crumbs form.
Add in the butter & salt and pulse until it reaches a ‘wet sand’ consistency.
Gently heat the cream in a small saucepan over a low heat. Stop when you see bubbles at the sides but before it starts boiling.
Pour the hot cream over the chocolate & leave for 5 minutes.
Give it a good stir until smooth & shiny. Leave to cool for a few more minutes before the next step.
Beat the eggs and, along with the lemon zest, add to the chocolate. Mix well until everything is nicely incorporated.
You may wish to do this on the shelf in the oven to prevent any spillage.
Allow to cool in the tin for 10 minutes then remove & cool completely on a wire rack. Slice and serve chilled, maybe with a little single cream if it takes your fancy!
Will keep in an airtight container in the fridge for 3-4 days.
I love this recipe! It’s so easy to make and easily customisable. For example, you could change the biscuit base to digestive biscuits & instead of a white chocolate & lemon filling – have a milk chocolate & orange filling. Or even skip the zests altogether, use Oreos for the base & scatter the white chocolate filling with broken Oreos for a ‘cookies & cream’ version. The possibilities are endless!
I hope you enjoyed this weeks post my lovelies, until next time!