White Chocolate Berry Tart #SundaySupper

My second post for Sunday Supper has me excited because I´m making a tart full of fruits that feels like summer. Some days I really don´t know what season it is.

We are having a tropical winter. How´s that possible you might ask? Well, when the weather reaches 22ºC (that´s like 72ºF) in the middle of winter, or when I can very well go get a pedicure and walk out of the salon wearing flip flops at this time of year, or it feels like it´s time to make ice cream, yeah, the word tropical fits perfectly.

Today I went shopping for fruits. And came back with mangoes, strawberries, passion fruit and blueberries. That´s a tropical winter fruit basket.  I´ve never paid much attention to seasonal produce as I´m doing now that I write this blog. I did eat seasonally, but it wasn´t planned. It just happened. I went to the supermarket, saw this and that, bought some and ate it in the simplest way I could find.

Now, I do the same but try to find stores that sell good stuff. And the simple ways are getting much more sophisticated. Spices, herbs and flavor combinations I never imagined. And let´s not get into the roasting, caramelizing and braising. So, all in all, I´m eating great food with the same amount of work but twice the fun. It´s great to have a food blog.

Back to our fruit basket, I´m happy to be able to share recipes that will interest people from the other hemisphere. I´ve made this tart at least a dozen times. Usually with a plain sweet dough and strawberries. 
The  white chocolate and lemon juice (or lime) balance each other perfectly.

Don´t be put off by the use of gelatin. It´s just a bit and really holds it together. The nutty, flaky dough filled with a sweet but faintly tart, pillowy mousse and then the berries that burst in every bite. Are you feeling the firecrackers yet? 

So this Sunday, since we´re celebrating an Independence, and then there are two more coming this month (Argentina july 9 and France july 14) I´ll start with the first of the three, because this is our 4th of July post after all, but I will also add the last, which can be celebrated with the same dessert since they have identical colors.
My country´s will have to wait till I think of some interesting way of using light blue and white, our flag colors. Yeah, not really food friendly colors. Not at all. A bit of a challenge.

adapted from Bon Appetit, April 1996 and Pastry, by Michel Roux

Makes 8 servings


For the sweet dough (pate sablée):
1 ¾ cups (250g) all-purpose flour
Scant 1 cup (200g) butter, cut into small pieces and slightly softened
1 cup (100g) confectioners´ sugar, sifted
Pinch of salt
2 egg yolks

For the filling:
¼ cup fresh lemon juice
½ teaspoon unflavored gelatin
1 cup chilled whipping cream
5 oz. (140g) good-quality white chocolate, chopped
2 Tbs sugar
2 Tbs sour cream

For the topping:
2 pounds (950g) fresh strawberries, hulled and sliced
7 oz. (200g) fresh blueberries, washed and dried


For the sweet dough:
Put flour, salt and sugar in food processor and pulse a few times to combine. Add butter and process until it is combined, it will be clumpy. Add yolks and process until it barely starts to come together. Transfer to counter and work it a few turns until it becomes a homogeneous dough. Wrap in plastic and refrigerate for 1 hour or up to 2 days.
When ready to use, transfer dough to counter and, using a rolling pin and light strokes, roll out the dough, giving it a quarter turn and flipping it over from time to time. This will prevent it from sticking and helps keep it aerated. Continue until the dough fits a 9-inch (24cm) round tart pan.
Prick bottom of dough with a fork, and refrigerate for at least 30 minutes.
Ten minutes before baking, preheat oven to 375ºF / 190ºC.
Put a big piece of aluminum foil over chilled crust so it hangs over sides and fill with pie weights or dried beans. Bake for 15 minutes, remove foil and weights and continue baking until pie is a light golden color and feels dry.
Let cool completely on wire rack. Unmold onto serving plate.

For the filling: Place lemon juice in small bowl; sprinkle gelatin over. Let stand 10 minutes to soften.
In a bowl over simmering water, place ¼ cup and white chocolate, and stir until combined and smooth. Remove from water, stir in gelatin and combine well. Chill until cold and beginning to thicken but not set, stirring often, about 45 minutes.
Beat sugar, sour cream and remaining ¾ cup cream to medium peaks. Fold in cooled white chocolate mixture. Spoon mousse into crust. Refrigerate until completely set, about 4 hours.

For the topping: Slice strawberries and arrange decoratively (in my kitchen that has yet to happen) over white chocolate cream. Sprinkle with blueberries. You can add a thin layer of strained apricot jam to make it shiny.

Can be made 4 hours ahead. Chill

Join me and all our great foodies this fourth of july. Check their outstanding recipes:

Main Dishes:
Tender & Sweet Crockpot Brisket Juanita’s Cocina
Savory Patriotic Chicken Kabobs Big Bear’s Wife 
Firecracker Salmon Rolls Comfy Cuisine
Red, White & Blue Grilled Pizza Momma’s Meals
Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen 
Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less 
Texas Smoked Brisket Doggie At The Dinner Table 
Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
Finger Foods for the Fourth Pescetarian Journal 
Grilled Pork Satays with Peanut Sauce Tora’s Real Food 
Salads and Sides:
Southwestern Corn and Black Bean Salad Supper for a Steal
Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
Roasted Red Pepper & White Bean Salad Are you hungry
Texas-Creole Crawfish Potato Salad The Weekend gourmet
Spicy Italian Peppers in Sauce What Smells so Good?
Sangria Fruit Salad Cindy’s Recipes and Writings 
Stuffed Black Olive Cookistry
Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts 
Low Fat Pasta Salad Basic and Delicious 
Bean Salad with Pickled Vegetables Diabetic Foodie
Tomato and Mozzarella Appetizer Family Foodie
Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz 
Red Velvet Brownies Magnolia Days
S’mores Pastries Daily Dish Recipes
Red, White and Blue Firecracker Cupcakes Chocolate Moosey
Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker 
Strawberry and Cream Cake Cupcakes and Kale Chips 
Red White and Blue Coconut Rum Cake Family Spice
Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
Plum and Apple Pies Cositas Bonitas

Fabulous Pairings by Martin from ENOFYLZ

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  1. This looks delicious!!Love the colors and flavors :)Perfect for the 4th of July :)

  2. this look fabulous. My family will love it!

  3. This is my favorite way to eat a fruit tart - with lots of white chocolate (frangipane is a close second). Yours looks phenomenal - I want to devour it!

  4. What a great tart for the holiday! Cool and creamy with the berries. yum!

  5. Ooh, yum! Yes this definitely sounds perfect for the summer weather this side of the equator (topping just about 36ºC right now). But sounds like you're having a really warm winter season!

    1. Yes, unbelievably warm. Not that I´m complaining!

  6. I love fresh berries in Summer..and white chocolate too?!?!? Count me in!

  7. I have only recently fallen in love with white chocolate and this looks like it would definitely hit the spot. Perfect 4th of July treat.

  8. This is absolutely gorgeous! Love the flavors!

  9. This looks and sounds absolutely wonderful - white chocolate and summer fruits is a match made in heaven, surely!

  10. This looks delish! I just bought a tart pan and can't wait to try it!

  11. White chocolate and berries....heavenly! What a great tart!

  12. Oh my, oh my! This tart looks wonderful! I'm partial to tarts because they contain mostly fruit and are so light. I can just imagine how great this tart tastes with white chocolate. It doesn't seem to difficult to make for someone like me, who fears making desserts (kind of). Kudos!

    1. The thing about tarts like these, is that you can make it in stages!

  13. Mmmmm.... white chocolate! And with my favorite summer berries, too! YUM!

  14. Berries and white chocolate!!! LOVE this combination...my dream dessert!!!

  15. Seasonal berries and white chocolate are both favourites of my husband. This looks divine.

    p.s My blog didn't work a few days ago, but it has been back to the normal since Sunday. Can you try one more time and let me know how it goes? Thanks, Angie

  16. These simple tarts are the best ones!!!!

  17. I definitely agree with Mireia - simple tarts like these are much more elegant and satisfying. Berries, chocolate, and a medium to your mouth is all that's really needed!

  18. I love tarts. This looks really yummy!

  19. OH MY GOSH, I am so drooling over your tart!! Seriously, I love everything about it. Nice buttery crust, berries are my favorite fruits, the mouse with chocolate and sour cream, two more favorites... See I said everything ;)

  20. And, Happy 4th of July to you also. I love your R,W & B color theme (and, we Americans appreciate your honoring our day) and I KNOW you can come up with something special for Argentina Day on July 9th. Blueberries, blue potatoes and bleu cheese. That's the best I can do. Your tart looks deicious. I am glad (if you are) that you are having a mild Winter. Sometimes it's just nice to "get out of the cold."

    1. Blue is not the issue, it´s LIGHT blue, a very unfriendly food color, except for frosting cupcakes, which is not my thing at all!

  21. OMG, I would love to be having your summer temps right now! And, I wouldn't mind a slice or two of your delicious berry tart!

  22. What a gorgeous tart!! Looks amazing.

  23. Paula - your posts always make me so happy and hungry! I love the white chocolate mousse filling! Yum... - David

    1. Well David, I can say the same about your posts... except that you should post more often!

  24. Just gorgeous, Paula. And a wonderful flavor combination!


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Maira Gall