White Chocolate Tart

A showstyopper for your festive table!

Recipe by: Thando Manyoni
Serves: 8-12
Time: 1 hour


  • For the tart:
  • 1 cup Golden Cloud Cake Wheat Flour
  • 2 tbsp sugar
  • ½ cup salted butter, cold
  • 1 egg yolk
  • 2 tbsp cold water
  • For the filling:
  • 5x 80g Beacon Heavenly Ivory Cream Chocolate
  • 1/3 cup cream
  • 3 tbsp butter
  • To decorate:
  • Fresh mixed berries (blueberries, raspberries, strawberries)
  • Edible silver/gold glitter
  • Icing sugar (to dust)

How To Make 

  1. For the tart: Prepare a 24cm tart pan that has a removable bottom with baking spray.
  2. In a food processor, add flour and sugar. Pulse to combine.
  3. Add the butter and pulse until fine crumbs form.
  4. In a small bowl add yolk and water together, whisk to combine.
  5. Pour into the flour mixture and pulse until the mixture starts to clump together. Don’t over mix
  6. Press the dough into a ball, wrap in cling wrap and refrigerate for 30 minutes.
  7. Preheat the oven to 190C. Roll the dough into a large circle that will fit in the tart pan.
  8. Gently pick up the pastry and place in pan, press pastry down and press into fluted edges.
    Cut off any overhang.
  9. With a fork, prick the bottom and prepare for blind baking.
  10. Bake in the oven for 20 minutes. Carefully remove weights and parchment paper then bake for a further 5 minutes or until the base is golden brown and baked through. Cool completely
  11. Make the filling; place the cream in a saucepan and bring to a gentle simmer.
  12. Place the chocolate in a large bowl, pour the hot cream over the chocolate and stir until smooth.
  13. Pour the mixture into the tart tin and place in the fridge for 2 hours or until firm.
  14. Decorate with fresh berries, icing sugar and glitter.

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