Mulberry & White Chocolate Cream Tart
Vanilla bean white chocolate pastry cream tart with mulberries
Recipe type: Dessert
  • For the pastry:
  • 240g plain flour
  • 160g butter
  • Pinch of salt
  • For the pastry cream:
  • 1¼ cups (300 ml) milk
  • ½ vanilla bean, split lengthwise
  • 50 grams white chocolate, finely chopped
  • 3 large egg yolks
  • ¼ cup (50 grams) granulated white sugar
  • ⅛ cup (20 grams) all-purpose flour
  • Scant 3 tablespoons (20 grams) cornstarch (corn flour)
  • ½ cup (115 ml) heavy cream, softly whipped
  1. For the pastry: Place the flour, butter and a pinch of salt in a food processor and blend until the mixture resembles fine breadcrumbs. Add 1-2 teaspoons cold water and blend again until the dough just comes together. Tip out onto a lightly floured board or clean bench and form dough into a disc, enclose in cling film and refrigerate for 30-60 minutes.
  2. Roll pastry out to 3-5mm thick, then use to line a 9-inch loose-bottomed tart tin (you’ll probably have to trim the edges). Prick the base with a fork, then place back in the fridge to rest for about 20 minutes.
  3. Preheat the oven to 180°C. Line the pastry case with baking paper and pastry beads or uncooked rice. Blind-bake for 15 minutes minutes, then remove baking paper and beads and bake for another 5-10 minutes until just golden. Press down any bubbles that have risen up and allow to cool.
  4. For the pastry cream:
  5. In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
  6. Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. Remove from heat, add white chocolate and whisk until melted. Add milk mixture slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.
  7. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes very thick and it is hard to stir.
  8. Remove from heat. Pour through a strainer into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. Just before using in the tart shell, fold in the whipped cream with a wooden spoon. Pour into tart shell and refrigerate at least 4 hours or overnight for best results.
  9. Assembly: Just before serving, arrange mulberries (or fresh berries of your choice) on top of cream, which should now be relatively firm. Melt 4 or 5 squares of white chocolate and drizzle it on top of the tart. Serve chilled.
Recipe by sweetest kitchen at