White chocolate tarts with berries

Good morning! Today we prepare a tart, or rather a tartlet, fresh, with so many wild berries, a crunchy almond pastry and a cold cream with white chocolate and lemon. Is’ really tasty and no one can resist his sweet-sour taste. The only thing that you must do, you prepare it one day in advance, because the chocolate ganache needs to firm up in the refrigerator for 24 hours before it reaches the right consistency: compact but absolutely creamy. Infinite pleasure. Lemon zest gives the sweet citrus that part which makes it pleasant, While as a garnish I used strawberries and blueberries, but you could use raspberries, normal strawberries, Kiwi, Mango, maracuja: In short, any fruit you prefer, as long as it is prone to sour, to create contrast with the sweetness of white chocolate. We come to the size: I have made many small tartlets, of about 5 centimeters in diameter, because I served as petits fours with coffee at the end of a dinner. But you can also make a single tart (with these doses 20 cm diameter approximately) normally sliced and cut at your service. Is’ a sweet simple but awesome! Good day!

White chocolate tarts with berries

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  • 75 grams almond flour
  • the rind of half a lemon, organic
  • 150 grams of flour 00
  • 110 grams butter
  • 90 grams caster sugar
  • 1 large egg yolk (15-18 grams)
  • a pinch of salt
  • 250 grams of white chocolate
  • 190 milliliters di panna fresca Liquida
  • Bourbon vanilla extract or seeds, just enough
  • the rind of half a lemon, organic
  • wild berries, just enough


For the pastry with almonds, put on the work surface the two types of flour, Add salt, sugar, the cold butter, diced, the vanilla and lemon zest and begin to knead with your fingertips until the mixture to large crumbs, then add the egg yolk and work around until you get a stick. If there appeared to be little soft, add very little cold milk. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour or until it is well hard, so that you can then roll the pastry with ease.

Preheat the oven to 180 degrees static. Grease and flour the mold for Tarts or tartlets, then roll the dough with a rolling pin to a thickness of half a centimeters and coat the molds you have chosen. Prick the bottom with a fork. Now the dough must be baked in white: cover the bottom of the moulds with a little’ parchment paper and sprinkle on top of the dried beans. Bake in the oven for 20 minutes, then remove the beans and the parchment paper and continue cooking for another 5 minutes or until, touching bottom of pies, the pastry doesn't feel dry. Churning out, remove from the molds and allow to cool completely.

For cream: dice the white chocolate and put it in a bowl. Pour the cream into a saucepan and add the grated lemon rind. Bring the cream to a boil, pour over the white chocolate, wait a few seconds and mix with a spatula until the chocolate has melted completely. Allow to cool for 30 minutes and pour the cream inside of the pie or tart cases. Refrigerate for 24 hours, until the chocolate ganache white and lemon has cooled (touch it with your fingertip, must resist).

Now you just need to decorate your desserts with fruits of the forest the way you like. Garnish the tartlets with white chocolate with berries with a little’ powdered sugar and serve immediately. Bon appétit!

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Michela May 26, 2017 at 18:18

Hello 🙂 I tried to make them and I have a question…that consistency should the cream?because after they leave in the fridge remained fairly hard…too much chocolate?

Ada Parisi May 26, 2017 at 18:22

Hello Michael! Two hypotheses: or a little’ too much chocolate or too long in the fridge and too little at room temperature before serving. Must be compact but melt becoming creamy. ADA


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