Strawberry Tart
Strawberry Tart
With No Bake White Chocolate Orange Cheesecake Filling
This dessert satisfies a multitude of dessert cravings. The buttery tart crust cradles summer strawberries on a bed of orange and white chocolate cream cheese that is splashed with Grand Marnier. This dessert will please pie, tart and cake lovers alike. Light and refreshing the no bake filling makes it is a perfect warm weather dessert. It will please both your inner Gourmet Goddess and Goddess on the Go!
Happy Baking!
And Remember
Always Stay in Touch with Your Inner Goddess!
TART CRUST INGREDIENTS
1 ¼ cups All Purpose Flour
1/3 cup Granulated Sugar
½ teaspoon Salt
8 tablespoons Very Cold Unsalted Butter. cubed
1 Egg Yolk, lightly whisked
1 teaspoon freshly grated Orange Zest, not pith
2 teaspoons Ice Water
1 teaspoon Pure Vanilla Extract
WHITE CHOCOLATE ORANGE CHEESECAKE INGREDIENTS
12 ounces Cream Cheese, room temperature
3 ounces Ghirardelli White Chocolate
1/3 cup Granulated Sugar
1 teaspoon Orange Zest no pith
2 teaspoons Grand Marnier
1 teaspoon Pure Vanilla Extract
STRAWBERRY TOPPING INGREDIENTS
2 cups Fresh Strawberries, hulled and cut in half lengthwise
½ cup Apricot Jam, warmed and strained for glaze
Fresh orange zest makes such a difference!
Don’t forget your apricot glaze for shine.
The finished product is a show stopper!
TART CRUST INSTRUCTIONS
Mix water, egg yolk, orange zest, ice water, and vanilla.
Combine flour, sugar, and butter using a food processor.
Add egg yolk mixture to flour mixture in food process and combine until dough is formed.
Pat dough together into flat shaped disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat oven to 375 degrees.
Roll out tart crust on floured surface with floured rolling pin until it is 2 inches in diameter greater than the size of your fluted pie plate.
Place crust in fluted pan and press gently into place.
Cover the edges with aluminum foil, add pie weights to center, and bake for 20 minutes.
Remove from oven, peel off foil, and carefully pour out pie weights.
Bake for 5 more minutes or until crust appears golden.
Set aside to cool.
WHITE CHOCOLATE CHEESECAKE INSTRUCTIONS
Reserve 1 whole large strawberry for the center of the tart.
Wash, hull, and split remaining strawberries in half lengthwise.
Break up chocolate and melt 2 ounces of white chocolate over a hot water bath, stirring until chocolate is almost melted.
Remove from heat and add remaining 1 ounce of chocolate, stirring until all chocolate is melted and combined.
Set aside to cool.
Beat room temperature cream cheese until smooth.
Add sugar, orange zest, Grand Marnier and pure vanilla extract to cream cheese.
Add melted white chocolate to cream cheese mixture.
Spread mixture on cooled crust.
SRAWBERRY TOPPING INSTRUCTIONS
Place 1 whole strawberry upright in the center and the other halves, beveled side up, in concentric circles.
Heat apricot preserves in small saucepan over low heat stirring constantly until they liquefy. Strain out any pieces.
Brush strawberries with apricot glaze and refrigerate tart overnight.
Let sit at room temperature 15 minutes before serving, tart is best slightly chilled.
