White Chocolate, Apricot & Thyme Tart

‘One that would have the fruit, must climb the tree’. Thomas Fuller.

Good things come to those who wait. Be patient with yourself, Rome wasn’t built in a day.

If you are interested to know more about my services, please get in touch

fruit tart, white chocolate, summer dessert, summer tart, fruit pie, chocolate ganache

Yield: 8-10

Author: Suze Morrison

Print

With ImageWithout Image

White Chocolate, Apricot & Thyme Tart

Prep time: 50 MinCook time: 20 MinInactive time: 4 HourTotal time: 5 H & 10 M

‘One that would have the fruit, must climb the tree’. Thomas Fuller.Good things come to those who wait. Be patient with yourself, Rome wasn’t built in a day.

Ingredients

Pastry

• 150g Plain Flour
• 75g Unsalted Butter, fridge cold, cut into 1cm, cubes
• 50g Icing Sugar
• 1/8tsp Salt
• 1 Egg Yolk
• 1 tbsp Iced Water

Filling

• 1 tbsp Fresh Thyme, plus extra to garnish
• 250ml Double Cream
• 250g White Chocolate, plus extra to garnish
• 300g Fresh Apricots, Roughly Chopped

Instructions

1. The day before you want to serve, add the thyme to the cream and refrigerate overnight. A cold infusion allows for a crisp, clean flavour.
2. Meanwhile, mix the flour, icing sugar and salt for the pastry in a bowl and add the butter. Rub through with your fingertips until the mixture resembles coarse sand.
3. Add the egg yolk and water and cut through with a knife until it forms a crumbly dough. Turn onto your worksurface and ring together to form a disc. Pop in the fridge for 2 hours.
4. Roll the pastry and line a 9” tart tin. Refrigerate for another 4 hours. Preheat oven 190C. Line the tart case with baking paper and baking beans. Blind bake for 15 minutes, remove the paper and beans and bake 8 minutes more.
5. Allow to cool completely then store in an airtight container.
6. The next day, strain the cream into a small pan and heat to steaming point.
7. Pour over the chocolate in a heatproof bowl and stand, untouched for 1 minute.
8. Whisk until smooth, taking care not ot overwork then pour into your prepared case.
9. Allow to cool to room temperature then refrigerate for 4-6 hours untl completely set.
10. Tumble over your apricots and fresh thyme and garnish which white chocolate curls.

https://gourmetglow.co.uk/recipes/white-chocolate-apricot-thyme-tart