Since I made my Chocolate and Raspberry Tart last weekend, I have been thinking about whether I could make a few modifications to the recipe to produce a white chocolate version. I’m not entirely sure at this point whether it is going to be super successful as ‘chocolate’ is much more highly rated by most of us than the white version of the same, but I really wanted to try it, if nothing else to taste the difference and see what turned it turned out like. Visually it looks nice and something different from a traditional chocolate tart, and it’s nice to have a few dessert options up your sleeve as your go to when family and friends are coming around or you are going their place.
So here is my recipe for my White Chocolate and Blueberry Tart, you will need a few hours set aside from start to finish as it takes a while for the filling to set. (Probably best to prepare the day before you dinner party, then you can focus on the rest of your meals whilst dessert is chilling in the fridge).
Note, this recipe and method is almost identical to my Chocolate Tart, the main differences being that you are making a white version, so no cocoa and white chocolate instead of dark chocolate is used.
Serves 8-10 Prep time: 15 minutes
Cook time: 10 minutes Tart in: 25cm x 2.5ccm Fridge time: 2-3 hours
1 ½ cups coconut flour
½ tablespoon vanilla essence
¼ cup desiccated coconut
Sprinkle of Himalayan pink rock salt
2 tablespoons honey
400ml coconut milk
250 grams white chocolate bits
½ tablespoon honey
½ tablespoon vanilla essence
- Grease a 25cm x 2.5cm loose insert tart tin with butter
- In a mixing bowl, combine coconut flour, coconut, vanilla essence, salt and honey.
- Pour in coconut oil and stir through dry ingredients to fully mix together.
- You will notice that the mixture becomes thicker and starts to stick together in parts.
- Keep going until all of the base ingredients have a smooth consistency.
- Take bowl and pour dry ingredients into greased tart tin.
- Use a small shot glass or narrow glass to move the ingredients around covering the base and then working the mix up the sides of the tin.
- Once the sides are filled in and the base is uniform in its consistency, put the tin in a pre heated oven at 150 degrees for 10 minutes.
- Once cooked, take out and set aside to cool (at least 15 minutes)
- Pour coconut cream into small saucepan and add vanilla essence
- Bring to the boil and then add the honey
- Pour the chocolate bits into the saucepan and stir continuously whilst turning the heat off.
- Keep mixing the ingredients until the chocolate has melted
- Put the cooled tart base and tin onto a flat square cake board, move it close to the edge of your bench.
- Pour the contents of the saucepan into the prepared tart base.
- Slide the board off the bench and put in the fridge for 30 minutes initially.
- After 30 minutes, take the tart out of the fridge and top with granulated nuts.
- Return the tart to the fridge for another hour.
- After 1 ½ hours, take the tart out of the fridge and top with fresh blueberries
- Return the tart to the fridge and leave to set for another hour.
- I would recommend serving thin slices of the tart initially as the filling is rich and thick.
- Serve with French vanilla ice-cream and frozen blueberries.
- The tart will melt if left out of the fridge for too long, so be sure to pop it back in the fridge once all of the plates have been filled.
Since I made my chocolate tart, I have realised there are actually quite a few options for modifying the recipe slightly to accommodate vegan friends. Coconut sugar or agave syrup would be the best substitute for the honey and a vegan version of the white chocolate can be found in the healthy aisle of the supermarket or in your nearest health food store.