The ultimate summer temptation: Our recipe for the white chocolate berry tart is addictive
This tart with white chocolate and red currants combines a crispy base with a velvety cream and perfectly showcases the sour summer berries.
White chocolate berry tart
The secret of this noble tart lies in the ingenious contrast of flavors: the sweet, almost melting white chocolate ganache perfectly embeds the tart, sour currants and ensures a true explosion of taste.
180 minutes
60 minutes
15 minutes
75 minutes
30 minutes
Coffee & cake
cool
vegetarian
Everyday life, summer
€ € € €
Ingredients for 1 tart pan (26 cm Ø)
for 12 servings
For the floor
-
100 g dried dates (without stone)
-
100 g wholesome gluten-free oat flakes
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200 g almond kernels
-
5 tbsp agave syrup
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Oil for the mold
For the filling
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200 g cranberries (frozen, thawed)
-
4 tbsp agave syrup
-
4 g agar agar
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150 g cashew nuts
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150g white vegan chocolate
-
50 g cocoa butter
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150 ml coconut milk
For the garnish
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125 g currants
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thyme
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50g white vegan chocolate
preparation
- For the base, soak the dates in cold water for about 30 minutes, then pour into a sieve and allow to drain well. Roughly chop with the oat flakes, almond kernels, agave syrup and approx. 3 tablespoons of cold water in a stand mixer or food processor.
- Grease the mold with a little oil. Spread the almond-date mixture evenly over the base, press firmly on the edge and chill for approx. 30 minutes.
- For the filling, puree the cranberries with 200 ml of water, 2 tablespoons of agave syrup and the agar-agar in a blender. Bring to the boil briefly in a pot, spread over the tart base and chill for approx. 15 minutes.
- Cover the cashews in a pot with water, simmer for approx. 15 minutes, drain and pat dry on kitchen paper. Roughly chop the white chocolate and melt it with the cocoa butter in a hot water bath.
- Finely puree the cashews, coconut milk and remaining agave syrup (2 tablespoons) in a blender. Add the liquid chocolate-cocoa butter and mix until smooth. Spread over the cranberry layer and chill the tart for at least 30 minutes. Wash the currants and thyme, pat dry and decorate the tart with the chopped white chocolate to serve.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 1.803 kJ 431 kcal |
| Fat | 29.0g |
| Carbohydrates | 32.0g |
| protein | 8.0g |
