A rich, creamy white chocolate and thyme tart recipe has been shared, featuring a nutty hazelnut base and a fragrant filling enhanced with honey and fresh berries. The dessert combines a buttery crust with a velvety mixture of cream cheese, melted white chocolate, and thyme, topped with seasonal berries and edible flowers for a visually appealing finish. Instructions detail a straightforward baking process, including chilling steps to ensure the perfect texture. Ideal for those seeking a low-skill yet impressive dessert, the recipe offers a balance of sweet and aromatic flavors.
Prep time: 20 minutes Cook time: 10 minutes Skill level: Low Serves: 12 Ingredients For the tart 125g unsalted butter 80g caster sugar 180g plain flour 50g cocoa powder 50g roasted hazelnuts, blitzed 1 tablespoon vodka, or cold water For the filling 80mL thickened cream 1 tablespoon honey 200g good quality white chocolate 250g cream cheese ½ tablespoon thyme leaves, extra sprigs to serve Blackberries, to serve Blueberries, to serve Edible flowers, to serve Method Grease a fluted, 23cm loose bottom tart tin. Heat the oven to 160C, fan forced. For the base, place the butter and sugar into the bowl of a stand mixer and beat until pale. Sift in the flour and cocoa, beat briefly to combine, add the hazelnuts, add a tablespoon of vodka (or iced water), and mix again until the dough comes together. Press the dough into the tart tin, using your fingers to flatten evenly over the base and up the sides of the tin. Place in the fridge for an hour to chill. Place the tart base in to bake for ten minutes then allow to cool completely. For the filling, pour the cream into a bowl, whisk to soft peaks, and set aside. Pour the honey into a small pan, place over a medium high heat, stir, when the honey is bubbling remove from heat, you will notice it turning a deeper golden brown. Allow to cool. Melt the white chocolate. Allow to cool slightly. Place the cream cheese into the bowl of a stand mixer, add the honey and mix together until smooth. Add the melted white chocolate and thyme leaves. Mix. Remove the bowl from the mixer and carefully add a spoonful of the whipped cream, folding through to combine. Fold through remaining cream. Spoon the mixture evenly onto the tart base. Place in the fridge to chill. Remove from the fridge an hour before serving. Decorate just before serving, using blueberries, blackberries, edible flowers and thyme sprigs. More: Annabel Crabb's dessert recipes from the latest season of Kitchen Cabinet. submitted by /u/abcnews_au [link] [comments]
