Strawberry and White Chocolate Tarts
|Preparation time:||15 minutes|
Create your own collection of bijou chocolate tarts.
For the tart cases:
- 6 baked sweet pastry tarts (approx 10cm size)
- 40g white chocolate
For the filling:
- 50g white chocolate
- 250g mascarpone
- 100ml double cream
- Approx 400g strawberries halved
- 50g Strawberry jam
Melt the 40g of white chocolate carefully in a microwave and brush the inside of the tart cases with a thin layer of the chocolate. Leave to set.
Beat together the mascarpone and cream. Melt the 50g white chocolate and cool slightly. Gently fold the chocolate into the cream mixture. Equally fill the tart cases with mixture and once set, top with the strawberries, cut side down.
Make a glaze by melting the strawberry jam with 2 table spoons of water in a microwave. Strain through a sieve to remove seeds. Whilst still warm and liquid, brush the strawberries with the glaze.
Leave to set in a refrigerator before serving.