White Chocolate Tarts Recipes

WHITE CHOCOLATE FRUIT TART

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

FIVE STAR WHITE CHOCOLATE FRUIT TART

Steps:

• Heat oven to 300°F.
• Beat butter and sugar until light and fluffy.
• Blend in flour.
• Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
• Bake for 20-25 minutes or until just lightly brown.
• Cool completely.
• Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
• Beat in the cream cheese.
• When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
• Cover with plastic wrap and chill until ready to serve--at least 3 hours.
• Slice the fruit of your choice and place on the tart in an attractive manner.
• This is best eaten the same day it's made.
• But there won't be any leftovers anyway.

STRAWBERRY WHITE CHOCOLATE TARTS

Steps:

• Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature., Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.

WHITE CHOCOLATE-CREAM CHEESE FRUIT TART

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
• Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
• Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
• Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
• Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
• Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

CAST-IRON WHITE CHOCOLATE TART

Steps:

• Preheat oven to 375°. Place biscotti, amaretti cookies and sugar in a food processor; pulse until coarsely ground. Add butter; pulse until combined. Press crumb mixture firmly into bottom of a 9-in. cast-iron or other ovenproof skillet. Bake until lightly browned, 12-15 minutes. Cool on a wire rack. In a small heavy saucepan, mix 1/4 cup sugar and flour. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in white chocolate, butter, orange extract and 1/4 teaspoon salt until chocolate is melted., Preheat oven to 350°. For meringue, in a large bowl, beat egg whites with remaining dash salt on medium speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

WHITE CHOCOLATE TARTS

Steps:

• In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let set for 2 minutes or until soft-set. Cover and refrigerate for 10 minutes. , Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.