Bastille Day White Chocolate Chantilly and Fruit Tart - Recipe by French By Design

Bastille Day White Chocolate Chantilly and Fruit Tart

It’s almost Bastille Day and this year, I’ve tested a new recipe that I plan to make again for the upcoming French festivities: A white chocolate Chantilly and summer fruits Bastille Day tart! Are you ready, oui?

Let’s celebrate Bastille Day with style, shall we?

Bastille Day White Chocolate Chantilly and Fruit Tart - Recipe by French By Design

Ingredients

  • Shortbread crust:

2 cups of white flour

¾ cup of confectioners sugar

1 teaspoon of almond powder (optional)

1 tablespoon vanilla powder

1 stick of butter (100 grams), cut in squares

1 egg

 

  • White chocolate Chantilly:

1 cup of white chocolate baking chips

1 and ¼ cups of heavy whipping cream

 

  • Toppings:

Blue and red fresh fruits: strawberries (or raspberries) and blueberries (or blackberries, or blackcurrants.)

 

Bastille Day White Chocolate Chantilly and Fruit Tart - Recipe by French By Design

Steps

  • Prepare the shortbread crust

In a bowl, mix the flour with the confectioner’s sugar, the almond powder (optional) and the vanilla. Dig a well in the mixture and pour the butter into small cut squares. Mix everything with your fingertips to obtain a sandy texture. Stir in the egg. Mix gently to form a ball of dough. Put this paste in a food film and place it in the refrigerator.

 

  • Prepare the white chocolate Chantilly

⎯ Heat the heavy whipping cream until boiling. Pour it on the chocolate and wait 30 seconds. Whisk until smooth. Put everything in the refrigerator until the cream is cold.

⎯ Preheat your oven to 360° F.

Bastille Day White Chocolate Chantilly and Fruit Tart - Recipe by French By Design

⎯ Spread the dough in your rectangular well buttered pie pan. Cover with parchment paper and some baking ceramic pie crust weights (rice works just as great if you don’t have baking weights at home). Cook the crust in the oven for 10 minutes. Remove the parchment paper and the ceramic weights, and continue to cook the crust for another 10 minutes. Let cool down.

⎯ Whip the heavy cream and white chocolate mixture with a hand mixer until you reach a smooth, Chantilly-like consistency. Fill the bottom of the tart with your white chocolate Chantilly using a pastry bag and icing tips (I used this set).

⎯ Arrange the fruits as follows: 1/3 of “blue” fruit (grapes, blackberries, blackcurrant …), 1/3 empty or “white”, with only the white chocolate Chantilly, and 1/3 of “red” fruit (strawberries, raspberries, …) to match the French flag colors and design. Magnifique, nest-ce-pas?

Happy Bastille Day, sweet friends, and bon appétit! Xo, Si-

 

Pictured above: Rectangular pie dish from Food52, dessert plates from Anthropologie, vintage French flatware from my personal collection.

 

Photography Siham Mazouz for French By Design ©

 

J O I N    T H E    L I S T


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