White-chocolate tart with berries

Prep 15 min
Plus Refrigeration Time: 180 minutes
Makes 10 Servings



1/2 cups
melted unsalted butter
168 g
white chocolate, finely chopped
2/3 cup
35% cream
2 tbsp
unsalted butter, at room temperature, cut into small pieces
1 cup
1 cup


  • Preheat oven to 350F. Combine crumbs and melted butter in a medium bowl. Press into and up sides of a 9-in., 1-in.-deep, fluted removable-bottom tart pan. Bake until crust is deeper brown and appears set, 8 to 10 min. Set aside to cool slightly.
  • Place chocolate in a medium bowl. Heat cream in a small saucepan over medium-high until just boiling. Immediately pour over chocolate. Let stand 2 min, then whisk until smooth. Add butter and whisk until combined.
  • Zest lemon over baked crust, distributing evenly. Immediately pour ganache into warm crust. Chill overnight. Top with berries just before serving.


Calories 292, Protein 3 g, Carbohydrates 25 g, Fat 21 g, Fibre 2 g, Sodium 107 mg.
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