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White chocolate tartlets with berries
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Finish your summer celebrations with this refreshing berry treat!
Ingredients:
  • 180g white chocolate, chopped
  • 40.00 ml Grand Marnier
  • 2 eggs, separated
  • 300ml thickened cream
  • 70g caster sugar
  • Blackberries, to serve
  • Redcurrants, to serve
  • Raspberries, to serve
  • 60g icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg yolk
Instructions:
  • For the shortcrust pastry, combine flour, icing sugar, and butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk and pulse until the mixture comes together. Shape it into a disc, wrap it in plastic, and chill in the fridge for 30 minutes.
  • Divide the pastry into 8 portions and roll each portion on a lightly floured surface to form an 8x15cm rectangle. Line the base and sides of an 6x11cm rectangular tart tin with removable bases with the pastry. Repeat with the remaining pastry to make 8 tartlets. Place them on an oven tray and refrigerate for 15 minutes to rest.
  • Preheat your oven to 200°C. Place chocolate and liqueur in a medium heatproof bowl over simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 2-3 minutes until chocolate melts and mixture is smooth. Take it off the heat and whisk in the egg yolks.
  • Whisk cream with an electric mixer until stiff peaks form. Stir in half of the whipped cream into the chocolate mixture, then gently fold in the remaining cream until combined.
  • Whip egg whites in a clean, dry bowl using an electric mixer until soft peaks form. Slowly add sugar and continue whisking until the mixture is thick and glossy. Fold into the chocolate mixture until just combined.
  • Poke the bottoms of the pastry cases with a fork. Bake in a preheated oven until golden and crisp; approximately 10 minutes. Allow to cool after removing from the oven.
  • Fill each pastry case with the decadent chocolate mixture and refrigerate to cool. Serve by garnishing with luscious blackberries, redcurrants, and raspberries on top.

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