Sunday 18 November 2012

White chocolate and nectarine tart

It's no secret that I am a lover of deserts,

I love making them, looking for new recipes to try and of course eating them! Mr Domestic likes to tell people that I look at the desert menu first when we go out to dinner, if there is something that catches my eye I always order a small dinner so I have room. This is true so I won't deny it.

Looking through a Home Beautiful Magazine I have the other day this tasty little number definitely caught my eye. As we are having a BBQ on Sunday to celebrate Grandpa P's birthday it only seemed right I should test it out.

How tasty does this baby look!

Nectarine and chocolate


200g malt biscuits

100g unsalted butter, melted


300ml Thickened cream

180g white chocolate

½ cup caster sugar

1 tsp vanilla essence

125g cream cheese

3tsp powdered gelatine


3-4 ripe nectarines

¼ cup apricot jam

¼ cup sugar

1 cup water

1.      To make the base, process the biscuits to a fine crumb and then add in your melted butter so it's the consistency of wet sand. Using a flat based glass press the crumb mixture onto the base of a 22cm round spring form and take it about 2cm up the sides. * I doubted the recipe quantities so ended up with a smaller 2cm tin hence the higher sides but I would say in hindsight these quantities are spot on
Refrigerate the base while you make the filling.

2.      Melt the chocolate carefully so it's nice and smooth. You can try the traditional way in a glass bowl over simmering water, I find the microwave in short bursts quicker and easier. Set it aside to cool.

3.      Sprinkle your powdered gelatine over 1/3 cup of boiled water and mix to dissolve, leave this to the side to cool.

4.      In a separate bowl beat your cream cheese sugar and vanilla until pale creamy and smooth. Add in the cream and beat until combined and just starting to thicken.

5.      Add in the white chocolate and cooled gelatine mixture and beat again until just combined.

6.      Fill the biscuit base with your filling and place in the fridge to set for a few hours. I've made mine a day ahead so it's been chilling over night. ** don't forget to lick the bowl, the filling is delicious!

7.      To make the syrup, combine the sugar, jam and water in a small saucepan over a med heat and stir to dissolve. Continue heating to a simmer and leave it alone for 8-10 mins until its thickened. (don’t worry if it still looks a bit runny as it will thicken further on standing).

Cut the nectarines into thin slices and arrange on top of the tart and drizzle on the syrup just before serving.

** I would like to make an addendum to this recipe to note that everyone seemed to think that it was a cheesecake despite my insistence that it is a tart. It definitely has a cheesecakishness about it but is very very subtle and very delicious.

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