White chocolate custard tart
Indulge in the creamy delight of our White Chocolate Custard Tart, featuring a luscious blend of white chocolate and light sour cream, balanced with fresh raspberries. Perfect for special occasions or a sweet treat anytime! Try this irresistible dessert today!
Cook time 60 min
Prep time 850 min
Ingredients:
2 tbsp sugar1/2 cup butter
2 eggs
1 tbsp water
1 cup raspberries
1.50 cups white chocolate
1 cup heavy whipping cream
1 cup light sour cream
1/2 cup milk (1% fat)
Indulge in the creamy and decadent flavors of a White Chocolate Custard Tart, a perfect dessert for any special occasion. This tart marries the rich, velvety texture of white chocolate with the refreshing burst of fresh raspberries, creating an unforgettable treat that will leave your guests asking for more.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a tart pan with some butter and set aside.
- In a medium-size bowl, mix together 2 tbsp of sugar and 1/2 cup of butter until it forms a creamy mixture.
- Add the eggs, one at a time, beating well after each addition.
- Add 1 tbsp of water and mix until well combined.
- Press the mixture evenly into the bottom and sides of the prepared tart pan.
- Bake the crust in the preheated oven for about 10-12 minutes, or until it is lightly golden. Remove from the oven and let it cool completely.
- In a microwave-safe bowl, combine the white chocolate and heavy whipping cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
- In a medium saucepan, heat the milk over medium heat until it begins to simmer.
- In a separate bowl, whisk the eggs until they are well beaten.
- Gradually add the hot milk to the beaten eggs, whisking constantly to prevent the eggs from cooking.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and let it cool slightly.
- Stir the melted chocolate mixture and 1 cup of light sour cream into the saucepan until smooth and well combined.
- Pour the white chocolate custard mixture into the cooled tart crust, spreading it evenly.
- Refrigerate the tart for at least 2-3 hours, or until the filling is set.
- Once the tart filling is set, arrange the raspberries decoratively on top of the tart.
- Carefully remove the tart from the pan and transfer it to a serving plate.
- Slice and serve chilled.
Tips:
- Make sure to use high-quality white chocolate for the best flavor and texture.
- When melting the white chocolate, do it slowly and gently over a double boiler to prevent burning.
- Allow the tart to chill in the refrigerator for at least a couple of hours to set properly before serving.
- To achieve a smooth custard, constantly whisk the mixture while cooking to avoid lumps.
- Garnish with fresh raspberries or a dusting of powdered sugar before serving for an elegant presentation.
Your White Chocolate Custard Tart is now ready to be served! Enjoy the luxurious combination of creamy custard and tart raspberries. This dessert is sure to be a hit with anyone who tries it. Serve chilled for the best experience, and watch as it quickly becomes a favorite in your dessert repertoire.
Nutrition per serving
8 ServingsCalories 520kcal
Protein 7g
Carbohydrates 36g
Fiber 1.30g
Sugar 33g
Fat 40g
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