Tomorrow marks the start of a much needed vacation to Martha’s Vineyard, so I will keep it short. More stories to come, but for now enjoy this recipe: a sweet press-in, no-fail tart shell filled with white chocolate, cream cheese and Greek yogurt; topped with a sweet and gelatinous strawberry/rhubarb bite of summer. I hope you enjoy it. Thanks for reading and happy 4th!
Strawberry Rhubarb White Chocolate Cheese Tart
Recipe adapted from the Cambridge School of Culinary Arts
Tart recipe by Smitten Kitchen
Ingredients for (1) 9-inch tart shell:
1 + 1/2 cups unbleached, all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon kosher salt
1 stick + 1 tablespoon super cold unsalted butter, cut into small pieces
1 large egg
Directions for tart shell:
Using a food processor with a blade attachment, pulse the flour, sugar and salt together. Add the butter pieces and pulse until the butter is the size of peas. Add the egg and combine in long pulses- about 10 seconds each time, until the dough forms clumps. Remove the dough and kneed once or twice to make sure all of the flour is incorporated.
Dump the dough into your tart pan (with a removable bottom) and press it evenly across the bottom and up the sides.*See note.* Pierce crust all over with a fork. Freeze the crust for at least 30 minutes, the longer the better, before baking.
*If you find the dough sticks to your fingers too much, spray the bottom of a measuring cup with non-stick cooking spray and use the bottom of the cup instead of your fingers.*
When ready to bake, pre-heat your oven to 375F. Place the frozen tart on a baking sheet and place it on the middle rack of your pre-heated oven. Bake until golden brown, about 25 minutes.
If the crust puffs up, press it down gently. Allow to cool completely on a wire rack. Set aside.
Ingredients for fruit topping:
2 cups of rhubarb, sliced
2 cups of strawberries, hulled and quartered
2 ounces of water
1 tablespoon vanilla
1/4 cup sugar
2 tablespoons cornstarch dissolved in a small amount of water to make a paste
1 teaspoon lemon zest
Combine sugar, water and vanilla in a small sauce pan and bring to a boil. Add strawberries and rhubarb. Add cornstarch paste to mixture and bring to a boil, again. Stir in the lemon zest and simmer on low heat for about 5 minutes, stirring occasionally. Remove from heat. Set aside and cool completely.
Ingredients for white chocolate cheese filling:
12 ounces of white chocolate, cut into small pieces
12 ounces of cream cheese, at room temperature
1/2 cup Greek yogurt (2% or full fat)
pinch of kosher salt
1 teaspoon lemon zest
white chocolate shavings- optional
Melt white chocolate either using a double boiler or in the microwave until completely melted and smooth. Allow to cool.
Using a stand mixer, fitted with a paddle attachment, beat the cream cheese on high speed until light and smooth, about 5 minutes. Pour in the white chocolate and beat for another minute. Next, add the Greek yogurt, salt and lemon zest. Beat until well combined.
Pour the white chocolate cheese filling into the cool tart shell and smooth with a spatula. Spread the strawberry/rhubarb evenly over the filling. Optional: garnish with white chocolate shavings or melted white chocolate drizzles. Serve at room temperature. Store the remaining tart in an air-tight container in the refrigerator for up to 2 days. This tart looks best the day it is made, but tastes great for a couple of days. Enjoy!
5 Summer Tart Links You Can’t Miss!
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