White chocolate tart with burnt honey and thyme
30 min + 1 hr chillServes 12
A no-bake white chocolate and cream cheese tart on a chocolate-hazelnut crust, finished with burnt honey, thyme, berries and edible flowers.
| prepGrease a fluted 23 cm loose-bottom tart tin | ||||||
| prepPreheat oven to 160°C / 320°F, fan forced | ||||||
| 125 g unsalted butter | Beat butter & sugar until pale | Sift in flour & cocoa, add hazelnuts & vodka, mix until dough comes together | Press dough into tart tin, chill 1 hr | Bake 160°C / 320°F, 10 min, cool completely | Spoon filling onto crust, chill 1 hr | Remove from fridge 1 hr before serving, decorate with berries, flowers & thyme |
| 80 g caster sugar | ||||||
| 180 g plain flour | ||||||
| 50 g cocoa powder | ||||||
| 50 g roasted hazelnuts, blitzed | ||||||
| 1 tablespoon vodka or cold water | ||||||
| 80 ml thickened cream | Whisk cream to soft peaks, set aside | Fold in whipped cream | ||||
| 1 tablespoon honey | Heat honey over medium-high heat, stir until deep golden brown, cool | |||||
| 200 g good quality white chocolate | Melt white chocolate, cool slightly | Beat cream cheese & honey until smooth, add white chocolate & thyme, mix | ||||
| 250 g cream cheese | ||||||
| ½ tablespoon thyme leaves | ||||||
| Blackberries, blueberries, edible flowers and thyme sprigs, to serve | ||||||
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