how to make ultimate White chocolate custard tart

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate custard tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate custard tart is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate custard tart is something that I’ve loved my entire life.

Table of Contents


  • 1 1/2 cups plain flour, plus extra for dusting
  • 2 tablespoons caster sugar
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 1 tablespoon water, chilled
  • 125g raspberries
  • 40g white chocolate, curls
  • 2/3 cup thickened cream


  • Step 1
    Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and water, adding an extra teaspoon of water if needed. Process until dough just comes together. Turn out dough onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper. Refrigerate for 30 minutes.
  • Step 2
    Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 23cm round (base) loose-based fluted tart pan. Roll out pastry between 2 sheets of baking paper until 4mm thick. Line base and side of pan with pastry. Refrigerate for 10 minutes.
  • Step 3
    Meanwhile, make White chocolate custard; Place cream and milk in a medium saucepan. Heat over medium-high heat until just simmering (do not boil). Remove from heat. Add chocolate. Stir until smooth and combined. Set aside for 15 minutes or until cool. Whisk in egg.
  • Step 4
    Place tart pan on a baking tray. Line pastry case with baking paper. Fill with pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights and paper. Bake for a further 5 to 7 minutes or until base is light golden. Set aside to cool. Reduce oven to 170C/150C fan-forced.
  • Step 5
    Pour custard into pastry case. Bake for 40 to 45 minutes or until just set. Cool to room temperature. Refrigerate overnight.
  • Step 6
    Stand tart at room temperature for 10 minutes before serving. Top with raspberries and grated white chocolate curls. Serve with cream.

So that’s going to wrap it up for this exceptional food White chocolate custard tart recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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