Slice of White chocolate berry tart

White Chocolate Berry Tart

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 65 minutes
  • Yield: 8 servings 1x


This works well with peaches and nectarines too.



For the sweet dough (pate sablée):

  • 1 ¾ cups 250g all-purpose flour
  • Scant 1 cup (200g butter, cut into small pieces and slightly softened)
  • 1 cup 100g confectioners’ sugar, sifted
  • Pinch of salt
  • 2 egg yolks

For the filling:

  • ¼ cup fresh lemon juice
  • ½ teaspoon unflavored gelatin
  • 1 cup chilled whipping cream
  • 5 oz. 140g good-quality white chocolate, chopped
  • 2 Tbs sugar
  • 2 Tbs sour cream

For the topping:

  • 2 pounds 950g fresh strawberries, hulled and sliced
  • 7 oz. 200g fresh blueberries, washed and dried


For the sweet dough:

  1. Put flour, salt, and sugar in food processor and pulse a few times to combine.
  2. Add butter and process until it is combined, it will be clumpy.
  3. Add yolks and process until it barely starts to come together. Transfer to counter and work it a few turns until it becomes a homogeneous dough. Wrap in plastic and refrigerate for 1 hour or up to 2 days.
  4. When ready to use, transfer dough to counter and, using a rolling pin and light strokes, roll out the dough, giving it a quarter turn and flipping it over from time to time. This will prevent it from sticking and helps keep it aerated.
  5. Continue until the dough fits a 9-inch (24cm) round tart pan.
  6. Prick bottom of dough with a fork, and refrigerate for at least 30 minutes.
  7. Ten minutes before baking, preheat oven to 375ºF / 190ºC.
  8. Put a big piece of aluminum foil over chilled crust so it hangs over sides and fill with pie weights or dried beans. Bake for 15 minutes, remove foil and weights and continue baking until pie is a light golden color and feels dry.
  9. Let cool completely on wire rack. Unmold onto serving plate.

For the filling:

  1. Place lemon juice in small bowl; sprinkle gelatin over. Let stand 10 minutes to soften.
  2. In a bowl over simmering water, place ¼ cup and white chocolate, and stir until combined and smooth.
  3. Remove from water, stir in gelatin and combine well. Chill until cold and beginning to thicken but not set, stirring often, about 45 minutes.
  4. Beat sugar, sour cream and remaining ¾ cup cream to medium peaks. Fold in the cooled white chocolate mixture.
  5. Spoon mousse into crust. Refrigerate until completely set, about 4 hours.

For the topping:

  1. Slice strawberries and arrange decoratively (in my kitchen that has yet to happen) over the white chocolate cream. Sprinkle with blueberries. You can add a thin layer of strained apricot jam to make it shiny.
  2. Can be made 4 hours ahead. Chill