|Preparation||Resting||Cooking||Start to finish|
|10 min.||20 min.||30 min.||1 hour|
|1||Bake your pastry case blind, then leave to cool on a wire rack.||25 min.|
|2||Melt 50 g white chocolate in a bain-marie.||5 min.|
|3||You will notice how, unlike dark chocolate, white chocolate stays quite thick and pasty when melted.|
|4||Spread a thin layer of white chocolate over the base and up the sides of the tart case.
The pasty consistency of the chocolate makes this tricky, so I advise you to use a pastry brush, holding the bristles firmly to make them stiffer.
|5||The aim is to produce something like this: the pastry case (shown in brown) with a thin chocolate "lining" (yellow) to protect the pastry from the moist filling (red).|
|6||Try to make an even layer over the whole of the pastry case.
Refrigerate for about 20 minutes.
|7||Now your tart is ready for filling.|
For 1 tarte : 1.00 €
|White chocolate: You can check-out other recipes which use it, like for example: Two-coloured chocolate-orange tart, Strawberry Verveine Tart , Raspberry tart, Tea and white chocolate biscuits, Corsican tarts, ... All|
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