MIXED BERRY TART WITH WHITE CHOCOLATE GANCHE CREAM
What you will need:
Pre-made uncooked frozen tart case or you can make your own
250 grams cream cheese
1 cup thickened cream
1 egg
3/4 icing sugar, sifted
1 tablespoon vanilla essence
500 grams frozen mixed berries
1/2 cup caster sugar
2 Tablespoons water
White Chocolate Ganache
150 grams white chocolate
80mL Cream
What to do:
Preheat the oven to moderate.
Partially cook your base until it starts to become slightly firm. (About 8 minutes)
Remove base from oven and allow to cool while you make the filling.
In a large bowl whip the cream cheese until soft and all the lumps are gone.
Add in the cream and continue to beat until fluffy
Add in the egg and vanilla and continue to beat.
Gradually sift in the icing sugar and beat until combined.
Arrange 350 grams of your berries in the bottom of the tart case and cover with the cream cheese filling.
Bake in the oven for about 20 minutes or until the filling thickens.
Allow the tart to cool and fully set in the refrigerator.
In a saucepan combine the caster sugar, berries and water. Cook until the berries loose their structure and the sugar is fully dissolved.
Using a sieve remove any of the seeds and lumps. You should end up with a bright light syrup.
Reheat the syrup in the saucepan again so it thickens. About 2 minutes.
Swirl the syrup onto the top of the tart. You will have extra for serving.
Make the White Chocolate Ganache Cream
Melt the white chocolate in a saucepan or heat proof bowl over a pot of simmering water.
Stirring occassionally with a metal spoon.
In a bowl beat the cream until light and fluffy.
Add in the melted white chocolate and beat until well combined.
Serve with the chilled tart.
Serves about 8.
