Comments on: White Chocolate Berry Tart!

By: Jo

Jo — Thu, 09 Jan 2025 15:37:24 +0000

This recipe is so delicious! We made it for two events over Christmas and it was a big hit with everyone.

By: Jane Baird

Jane Baird — Fri, 13 Dec 2024 16:42:06 +0000

Love this recipe! I used fresh apple and blackberry for the filling and I sieved the fruit before putting it in the biscuit base then served the juice as a sauce on the side if anyone wanted it.
It’s very easy to make and delicious! The hardest part was trying to take it out if the tin!

By: Jane's Patisserie

Jane's Patisserie — Sun, 08 Dec 2024 21:44:09 +0000

In reply to Emily. Oh no! The measurements are definitely correct (you can watch Jane make it on instagram/tiktok where there are videos) but it may be the berries you have used? If you used fresh they sometimes contain more water than others, but the letting the mix cool is designed to prevent the mix spreading, and the cornflour should thicken it! x

By: Emily

Emily — Sat, 07 Dec 2024 10:40:03 +0000

I made this and the berry mix was incredibly wet and all poured out of the tin when I added the white chocolate ganache on top. Are the quantities definitely right? We’re we supposed to reduce down the berry mix a lot to thicken it with the 100ml of water? Unfortunately was a disaster!

By: Sarah Jones

Sarah Jones — Mon, 02 Dec 2024 11:47:12 +0000

Hi Jane is there an easy way/formula for adjusting the ingredient amounts for different sized tins ? For example I want to make 2 individual tarts in 4 inch cases
Thanks

By: Hannah

Hannah — Mon, 02 Dec 2024 08:38:19 +0000

Excited to try this recipe. I have two questions:
1. Can I substitute caster sugar with granulated sugar?
2. Is double cream the same as heavy cream or whipping cream?
Thanks

By: Hannah

Hannah — Sun, 01 Dec 2024 12:00:17 +0000

So excited to try this. We don’t have caster sugar where I am at .. can I use granulated sugar instead?
Is double cream the same as whipping cream? Or heavy cream?