How To Make Paul Hollywood’s White Chocolate Tart

This week’s episode of Bake Off saw the return of chocolate week. First up, the bakers were tasked with making chocolate mousse cups – with Tom coming out tops – ahead of the technical challenge, set by Paul Hollywood. The bake was a white chocolate tart, but there was a twist: the contestants were asked to choose their ingredients without a recipe, enhancing their tarts with special flavours. Everything from basil to berries to dark chocolate was added to the bakes, but here we’ve shared Paul’s original version, made with shortcrust pastry and white chocolate ganache. 

Bake Off Season 16 Recipe: Paul Hollywood’s White Chocolate Tart

‘Paul’s perfect white chocolate tart includes a silky smooth layer of set white chocolate ganache beneath a fruity layer of mango and passion fruit curd. The acidity from the fruit and freshness from the cream complement the rich white chocolate beautifully. This dessert is great for a special event or dinner party, with or without the chocolate decorations.’

Ingredients:

For the sweet shortcrust pastry

• 200g plain flour, plus extra for dusting
• 100g unsalted butter, chilled & cubed
• 40g icing sugar
• 4 tbsp ice cold water
• 1 egg white, beaten

For the white chocolate ganache

• 300g white chocolate
• 150ml double cream
• For the mango & passionfruit curd
• 2 gelatine leaves
• 300g mango flesh, from 2 large mangoes
• 100g passionfruit pulp, from 4 large passionfruit
• 25g caster sugar
• 5 large egg yolks
• 100g unsalted butter

For the chocolate decorations

• 150g dark chocolate, 54%

For the decoration

• 300ml double cream

Equipment

You will need:

• 23cm fluted tart tin
• Saint Honore piping nozzle (optional)
• Chocolate transfer sheets (optional)

Method:

1. For the pastry, tip the flour and butter into a bowl, then rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.  Stir in the icing sugar.
2. Add water 1 tablespoon at a time, until the mixture comes together into a ball.  Wrap and chill for 30 mins.
3. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Roll out the pastry on a lightly floured surface, to the thickness of a £1 coin (approx 3mm) and use to line a 23cm loose-based, fluted tart tin. Line the pastry case with a sheet of baking parchment and fill with baking beans.
4. Bake for 15 minutes then remove the parchment and baking beans and bake for a further 5 minutes. Remove from the oven and brush with beaten egg white, then bake for a further 5 minutes. Remove from the oven and leave to cool.
5. For the white chocolate ganache, heat the double cream in a small saucepan until almost boiling. Meanwhile weigh the chocolate into a bowl and set aside.
6. Pour the heated cream over the chocolate and leave to stand for 2 minutes, then stir to combine and melt the chocolate. Pour into the base of the cooled pastry case and freeze for 30 minutes or chill until set.
7. For the mango and passionfruit curd, soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy.
8. Place the mango in the base of a food processor and blitz to a purée, then pass through a sieve into a heatproof bowl. Add the passionfruit pulp and pips, sugar and egg yolks, then set over a pan of gently simmering water and heat, whisking gently but continuously until it thickens to the texture of lemon curd.
9. Remove the gelatine from the water and squeeze out any excess water. Add to the curd and stir until dissolved.  Add the butter, stirring until melted, then pour the curd onto a shallow tray and leave to cool for 10 minutes. Pour the cooled curd into the tart case and freeze for 30 minutes, or chill until set.
10. For the chocolate decorations, temper the chocolate.  Melt 100g of the chocolate in a heatproof bowl set over a pan of gently simmering water until it reaches 44°C/111°F.
11. Carefully remove the bowl from the pan and add the remaining 50g of chocolate, stirring continuously, until the chocolate has melted and cooled to 32°C/90°F.
12. Spread the chocolate over the transfer sheet and leave to cool until semi-set. Cut decorative shapes using a knife or cutters, then leave to set completely.
13. To decorate, whip the cream to soft peaks and spoon into a piping bag fitted with a Saint Honore nozzle.
14. Remove the tart from the tin and place on a serving plate.  Pipe quenelles of cream around the outside edge of the tart, then peel the chocolate decorations off the transfer sheet and use to decorate the tart.

Recipe from thegreatbritishbakeoff.co.uk