We took three of our favourite treats — white chocolate, cheesecake and pastry — and combined them into one seriously scrumptious dessert!
These tarts are perfect for a celebration, because not only are they rich and delicious, but they also present absolutely beautifully, too, especially when paired with fresh mint and berries. For a sophisticated and girly touch, add some dried rose petals for decoration.
This recipe calls for our shortcrust pastry recipe from Quick Fix: Every Occasion, but if you don’t have this book yet, don’t worry — any shortcut pastry recipe will do. We also love the shortcrust pastry from our custard tart recipe - page 13 of our Thermomix Desserts Cooking Class booklet. And once you’ve got that part sorted, the rest couldn’t be quicker or easier.
Serves 6
+ vegetarian
+ egg free
+ soy free
+ nut free
Ingredients
300g sweet shortcrust pastry (Quick Fix: Every Occasion, page 247)
100g white chocolate, roughly chopped
120g cream cheese, roughly chopped
120g cream
Fresh berries, to garnish
Fresh mint, to garnish
Method
- Preheat oven to 200°C.
- Roll pastry between 2 sheets of baking paper to 3mm thick. Use a pastry cutter or bowl to cut out 6 x 12cm diameter rounds of pastry. Press rounds into individual 8cm diameter fluted tart tins, ensuring there are no air bubbles. Trim excess pastry and prick each base with a fork.
- Line each pastry case with baking paper and fill with pastry weights, rice or uncooked beans. Bake for 15 minutes.
- Remove weights and baking paper. Bake for a further 5 minutes, or until lightly golden. Remove tart shells from oven and allow to cool to room temperature.
- Meanwhile, place white chocolate in TM bowl, grate for 5 seconds, speed 8. Scrape down sides.
- Melt for 2 minutes, 50°C, speed 3.
- Add cream cheese, mix for 8 seconds, speed 6.
- Add cream, mix for 10 seconds, speed 4. Scrape down sides.
- Mix for a further 5 seconds, speed 4.
- Divide mixture evenly between the 6 cooled tart shells and decorate with berries and mint sprigs.
Refrigerate for a minimum of 1 hour prior to serving.
Quick Tip: Any size tart tin can be used for this recipe (including one big one!).
