Let me tell you about something I just made this morning – Mulberry & White Chocolate Cream Tart, and yeah, it turned out very delicious.
Think about this for a second A rich, buttery shortcrust base. On top of that, a smooth white chocolate cream. And then some sweet mulberries.
I have got a mulberry tree in the backyard. Just found out how good those little berries actually are. Didn’t expect to love them this much, but I love it now. So I thought, why not use them in a dessert that really tastes good? That’s how this tart happened.
At first, I wasn’t so sure about making my own tart. Felt like it’d be hard. But honestly? It just takes some patience. No need to stress about it. So yeah, it’s time to make mulberry and white chocolate cream tart.
Required Ingredients For Mulberry & White Chocolate Cream Tart
To create this delicious mulberry & white chocolate cream tart, you’ll need the following ingredients:
For the tart:
- 240 g (2 1/2 cups) plain flour.
- 160 g (1 cup) butter
- A pinch of salt
For the tart cream:
- 300 ml (1 1/4 cups) milk
- 1/2 vanilla bean split lengthwise
- 50 g white chocolate (finely chopped)
- 3 large egg yolks
- 50 g (1/4 cup) granulated white sugar
- 20 g (1/8 cup) all-purpose flour
- 20 g corn flour
- 115 ml (1/2 cup) heavy cream
For assembly:
- Fresh mulberries
- A few squares of white chocolate for drizzling
Step by Step Guide On Making Mulberry & White Chocolate Cream Tart
Step 1: Prepare the Tart
I start by mixing the plain flour, butter, and a pinch of salt in a blender. I blend this mixture until it becomes like fine breadcrumbs. Then, I add 1-2 teaspoons of cold water and blend again until the dough just comes together.
Once combined, I tip the tart out onto a lightly floured surface and then press it into a disc. I wrap it tightly in film paper and keep it in the fridge for 30-60 minutes
Step 2: Shape and Blind-Bake the Tart
Next, I roll out the cooled dough to a thickness of about 3-5mm. I use this to line a 9-inch loose-bottomed tart tin after trimming any excess edges. Then I grab a fork and poke a few holes in the base. After that, it goes back into the fridge for about 20 minutes. That gives me just enough time to preheat the oven to 180°C (350°F).
The next step is blind baking. I line the tart with some baking paper and pour in either tart beads or just plain rice or whatever’s around. It goes into the oven for 15 minutes.
After that, I take out the paper and the beads. Then I slide it back in for another 5 to 10 minutes,
If I see any bubbles? I gently press them down.
One little tip: halfway through baking, I sometimes brush the crust with a bit of egg white. Helps seal it up so it doesn’t soak in later. Like a mini shield.. After baking, I allow the tart case to cool completely.
Step 3: Prepare the Tart Cream
While the tart cools down, I get started on the cream filling.
First of all, I take a stainless steel bowl and mix sugar with egg yolks. Gotta move fast here, if you wait too long, you risk getting bad egg bits. Next, I sift some all purpose flour with cornstarch and mix it into the egg mixture. I keep mixing until the whole thing turns into a smooth paste.
In a small saucepan, I pour in the milk and mix in a split vanilla bean. Then I heat that over medium until it starts to bubble.
Once it hits that boiling point, I pull it off the stove and stir in some finely chopped white chocolate. I mix until it melts and the mixture is totally smooth. After that, I slowly pour that warm milk into the egg paste. I whisk the whole time.
Step 4: Cook the Cream
At this point, I transfer the egg mixture back to a medium size saucepan and cook it over medium heat until it boils. Once boiling, I continue whisking for another 30-60 seconds until it becomes very thick and hard to stir.
Then, I remove it from the heat and pour it through a strainer into a clean bowl. Immediately, I cover the surface of the cream with plastic wrap to prevent the skin from forming as it cools. Once the cream has cooled, just before assembling, I fold in the softly whipped heavy cream. I used a wooden spoon for that.
I pour this cream into the cooled tart shell and refrigerate it for at least 4 hours.
Step 5: Assemble the Tart
Just before serving, I arrange the fresh mulberries beautifully on top of the now firm cream. As a final touch for decoration only, I melt a few squares of white chocolate and drizzle it over the tart. Then, I serve it.
How to Store Mulberry & White Chocolate Cream Tart
If you happen to have any leftover tart (which is rare in my house!), Here’s how to store it:
Place the tart in an airtight container or cover it tightly with cling film, then store it in the fridge for 2-3 days.
You can also freeze the tart unbaked for up to 3 months by covering it with plastic wrap. However, I don’t recommend freezing it once it’s baked, as the tart cream can develop a watery texture upon thawing.
Frequently Asked Questions
Can I Use Other Berries if Mulberries Are Not Available?
Yes, if mulberries are unavailable, you can use raspberries, blackberries, and blueberries.
What Should I Do if My Tart Cream is Too Thin?
If your tart cream is too thin, whisk it for a longer time over medium heat.
Concluding Words
Mulberry & white chocolate cream tart honestly, is one of the most satisfying desserts I have made lately. Making it takes a few steps.
I loved it so much and I hope you will also love it. So make it today and let me know how you enjoyed it.
