Consists of a buttery cookie crust base, an inside layer of decadent strawberry-infused white chocolate filling, topped with organic fresh fruit, and finished with an incredibly fragrant yuzu glaze.
Recipe:
Tart Crust: Cream ¾ cup softened butter with ½ cup confectionary sugar. Gradually add 1½ cups flour. Press into pan and bake at 300 degrees for 25 minutes or until lightly brown. Set aside to cool before adding your filling.
White Chocolate Strawberry Filling: Melt 1 package of 10-12 oz white chocolate chips and beat with ¼ cup heavy cream. Add 7.5 oz strawberry cream cheese (softened) (or regular cream cheese, if you prefer) and beat until smooth w/ a hand blender. Spread over tart crust. Refrigerate for 30 minutes. [Note: Depending on the size of your tart pan, you will probably have leftover filling. Only spread enough so that the filling comes to about 1/2” away from the edge of the tart crust]
While the filling is still soft, you can swirl in strawberry puree (blend up a few strawberries and strain through a fine mesh), mimicking the design you often see in a strawberry cheesecake (see first picture below). Although the nice design is eventually covered by the fruit, it makes for a nice visual when the tart is sliced up.
Toppings: Top with your favorite fruits (strawberries, blackberries, blueberries, boysenberries, kiwis, mandarin oranges (canned), etc. You can get creative with the fruit selection and design! I recommend working from the outside-in when arranging. Aside from basic fruits, try mixing it up with these topping variations: peaches (ripened), apricots, blackberries, figs, cherries (pitted), ... the combinations are endless!
Glaze: To create a nice shine and to prevent oxidation/browning, make a quick glaze by combining 1 tsp cornstarch (mixed with a little water), 2-3 tsp sugar, 1 tbsp lemon juice (or yuzu citrus juice), and - if you have it - some reserved mandarin orange juice (about 1 tbsp from the bottom of the can) in a small saucepan and bringing to a boil. Turn off heat, and stir until thick. Once cooled, use a brush to glaze the entire tart.
