White Chocolate And Mango Cream Tart Recipes

Steps:

• Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

Steps:

• Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
• Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
• Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
• Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

Steps:

• Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
• Lightly grease a 23 cm tart tin with a removable base.
• Press the pastry onto the bottom and sides of tin and prick with a fork.
• Chill the base for 30 minutes.
• Preheat oven to 180°C.
• Line the pastry case with non-stick baking paper and fill with baking beans.
• Bake blind for 10 minutes.
• Remove beans and bake for a further 5-7 minutes until golden.
• Prepare the custard filling.
• In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
• Combine the cornflour, plain flour and sugar in a medium sauce pan.
• Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
• Beat the egg yolks in a small bowl.
• Slowly add about 1 cup hot milk mixture stirring constantly.
• Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
• Bring the custard filling to a gentle boil and stir constantly until thickened.
• Stir in white chocolate until well blended.
• Cool to room temperature.
• To prevent a skin forming cover with plastic wrap.
• Beat whipping cream until soft speaks form.
• Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
• Arrange slices of mango on top of the custard.
• Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
• Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
• Carefully sprinkle the toasted flaked almonds between the rows.
• Serve tart chilled.

Steps:

• Heat oven to 300°F.
• Beat butter and sugar until light and fluffy.
• Blend in flour.
• Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
• Bake for 20-25 minutes or until just lightly brown.
• Cool completely.
• Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
• Beat in the cream cheese.
• When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
• Cover with plastic wrap and chill until ready to serve--at least 3 hours.
• Slice the fruit of your choice and place on the tart in an attractive manner.
• This is best eaten the same day it's made.
• But there won't be any leftovers anyway.