Best 5 White Chocolate Ganache Tart Recipes

CAST-IRON WHITE CHOCOLATE TART

Steps:

• Preheat oven to 375°. Place biscotti, amaretti cookies and sugar in a food processor; pulse until coarsely ground. Add butter; pulse until combined. Press crumb mixture firmly into bottom of a 9-in. cast-iron or other ovenproof skillet. Bake until lightly browned, 12-15 minutes. Cool on a wire rack. In a small heavy saucepan, mix 1/4 cup sugar and flour. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in white chocolate, butter, orange extract and 1/4 teaspoon salt until chocolate is melted., Preheat oven to 350°. For meringue, in a large bowl, beat egg whites with remaining dash salt on medium speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

WHITE CHOCOLATE RASPBERRY TART!

Steps:

• Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.
• Add the melted unsalted butter and mix together until combined.
• Spread onto the bottom and sides of an 23cm loose bottomed tart tin. I usually start on the sides, and then cover the bottom last.
• Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften.
• Once heated for about 3-4 minutes, remove from the heat and puree to a liquid.
• Pass the coulis through a sieve to remove the seeds and let the mixture cool.
• Add the white chocolate and butter to a large bowl.
• Pour the cream into a small pan, and heat the cream until just before boiling point.
• Pour the cream onto the chocolate and butter and leave to sit for five minutes.
• Whisk the mixture until it smooths - if any lumps of chocolate remain, add the mixture back into the pan and heat on a low heat until smooth.
• Pour the ganache into the tart case - dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer.
• Set the tart in the fridge for a couple of hours until set.
• Remove the tart from the tin carefully, and put onto a serving plate.
• Decorate the tart with some fresh raspberries and freeze dried raspberries, and some grated white chocolate!
• Serve with an extra drizzle of coulis!

WHITE CHOCOLATE GANACHE RECIPE

Steps:

• Microwave chocolate in microwave safe bowl for 1 minute to soften
• Bring heavy whipping cream just to a simmer then pour over chocolateMake sure the chocolate is fully coveredLet set for 5 minutes
• Whisk gently to combine cream and chocolate, do not incorporate air
• Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly)
• Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

WHITE CHOCOLATE GANACHE

Steps:

• Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
• Allow to rest, covered, overnight at room temp.
• For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.

EASY WHITE CHOCOLATE GANACHE

Steps:

• Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.