White Chocolate & Wild Berries Tart

This recipe is sure to fill both requirements of looking good [vibrant and seductive] and tasting equally great. Blueberries and red currants somehow offer this tart a mysterious depth besides providing  a healthy dose  of vitamin C, potassium and iron as well as bringing a pleasantly bitter edge to this otherwise overtly sweet dessert. With the weekend just around the corner and hot temperatures on the horizon it'll be the ideal time to take advantage of this lovely summer produce and bake this crowd pleaser dessert for your family and friends.

Ingredients:

• blueberries and red currants
• 1 shortcrust pastry
• 200 g White Chocolate
• 200 ml cream
•  2 gelatine sheets

Preheat the oven to 200ºC. Bake the dough pricking the bottom with a fork and  set aside to cool after baked. Put the gelatin in a bowl with cold water. In a small saucepan, heat the cream. Out of the heat, add the gelatin previously drained. Mix to dissolve the gelatin and pour the hot cream into a bowl containing the  chocolate cut into pieces and then mix for a creamy ganache. Put the cream into the crusty  tart. Let cool completely and decorate with the fruits. Place the pie in the freezer for about 20 m and then take it to the refrigerator for at least 1 hour.

Ingredientes:

• mirtilos e groselhas
• 1 massa quebrada
• 200 gr de Chocolate Branco
• 200 ml de natas
• 2 folhas de gelatina

Pré-aqueça o forno a 200ºC. Coza a massa picando o fundo com uma garfo e deixe de parte à arrefecer.Demolhe as folhas de gelatina numa taça com água fria. Numa caçarola pequena, aqueça as natas.Fora do lume, junte a gelatina previamente escorrida.Mexa até dissolver a gelatina e deite o creme quente numa tigela contendo o chocolate partido em pedaços e, de seguida, misture para obter um chocolate cremoso.Verta o preparado sobre a base da tarte. Deixe arrefecer completamente e decore com as frutas. Coloque a tarte no congelador cerca de 20m e leve depois ao frigorífico pelo menos 1 hora.