Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Strawberries and White Chocolate Ganache Tart

Ingredients

  • 1 1/4 cups (300 mL) Robin Hood® Original All Purpose Flour
  • 1/3 cup (75 mL) icing sugar
  • 1 tsp (5 mL) lemon zest, finely grated
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) Crisco® All-VegetableShortening
  • 1 egg yolk
  • 2 tbsp (30 mL) ice water
  • White Chocolate Ganache:
  • 12 oz (340 g) white baking chocolate, chopped
  • 1/2 cup (125 mL) whipping cream
  • 1 tbsp (15 mL) lemon zest, finely grated
  • 2 cups (500 mL) strawberries, sliced
  • 1 tbsp (15 mL) fresh mint, finely sliced

Directions

Preheat oven to 400°F (200°C).

1)    In bowl mix flour with icing sugar, lemon zest and salt.  Cut in shortening until in pea-sized pieces.  Whisk egg yolk with ice water. Drizzle over flour mixture. Stir with fork until ragged dough forms.

2)    Press into 9-inch (23 cm) tart pan with removable bottom. Freeze for 15 minutes.

3)    Prick with fork and line with foil and fill with pie weights.

4)    Bake for 20 to 25 minutes. Remove foil and continue baking until golden, about 5 minutes. Let cool.

5)    Meanwhile, place chocolate in heat-proof bowl. Heat cream in saucepan until steaming. Pour cream overtop chocolate and let stand for 2 minutes. Add lemon zest and whisk until smooth.  Pour into pastry. Refrigerate for 2 hours or until set.

6)    Arrange sliced strawberries over the top of the tart. Garnish with mint.

 

Back to Fresh Solutions

Related Recipes

Strawberries and White Chocolate Ganache Tart

Ingredients

  • 1 1/4 cups (300 mL) Robin Hood® Original All Purpose Flour
  • 1/3 cup (75 mL) icing sugar
  • 1 tsp (5 mL) lemon zest, finely grated
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) Crisco® All-VegetableShortening
  • 1 egg yolk
  • 2 tbsp (30 mL) ice water
  • White Chocolate Ganache:
  • 12 oz (340 g) white baking chocolate, chopped
  • 1/2 cup (125 mL) whipping cream
  • 1 tbsp (15 mL) lemon zest, finely grated
  • 2 cups (500 mL) strawberries, sliced
  • 1 tbsp (15 mL) fresh mint, finely sliced

Directions

Preheat oven to 400°F (200°C).

1)    In bowl mix flour with icing sugar, lemon zest and salt.  Cut in shortening until in pea-sized pieces.  Whisk egg yolk with ice water. Drizzle over flour mixture. Stir with fork until ragged dough forms.

2)    Press into 9-inch (23 cm) tart pan with removable bottom. Freeze for 15 minutes.

3)    Prick with fork and line with foil and fill with pie weights.

4)    Bake for 20 to 25 minutes. Remove foil and continue baking until golden, about 5 minutes. Let cool.

5)    Meanwhile, place chocolate in heat-proof bowl. Heat cream in saucepan until steaming. Pour cream overtop chocolate and let stand for 2 minutes. Add lemon zest and whisk until smooth.  Pour into pastry. Refrigerate for 2 hours or until set.

6)    Arrange sliced strawberries over the top of the tart. Garnish with mint.