Receta Fácil de Tarta de Limón y Chocolate Blanco

Ingredientes

• Small Bowl
• Food Processor
• 8″ Round Loose Bottom Fluted Tart Tin
• Chopping Board
• Sharp Knife
• Large Mixing Bowl
• Small Saucepan
• Wooden Spoon or Spatula
• 50 g (1/4 Cup) Unsalted Butter
• 200 g (7 oz) Oat Biscuits (such as Hobnobs)
• Pinch of Salt
• 200 g (7 oz) White Chocolate
• 200 ml (3/4 Cup + 1 tbsp) Double Cream
• 1 Egg, beaten
• Zest of 1 Lemon

Preparación

1. 1

   Preheat the oven to 160°C/Fan 150°C/338ºF. Melt the...: Preheat the oven to 160°C/Fan 150°C/338ºF. Melt the butter in a small bowl in the microwave in 10 second intervals. Then blitz the oat biscuits in a food processor to fine crumbs, add the butter and salt, and blitz again. Until it looks like wet sand.

2. 2

   Press the crumb mixture into the base and...: Press the crumb mixture into the base and sides of the tart tin, then chill in the fridge until needed.

3. 3

   Finely chop the white chocolate, then place it...: Finely chop the white chocolate, then place it into a large mixing bowl.

4. 4

   Heat the cream over a low heat in...: Heat the cream over a low heat in a saucepan. Do NOT boil. Then pour it over the white chocolate and leave undisturbed for 5 mins. When the time is up, stir thoroughly, add the egg and lemon zest, and mix until smooth.

5. 5

   Pour the mixture over the chilled base and...: Pour the mixture over the chilled base and bake for 25-30 mins. It should be golden on the edges, and have a slight wobble in the middle.

6. 6

   Allow to cool completely at room temperature, then...: Allow to cool completely at room temperature, then transfer to the fridge to chill. Once fully chilled - slice, serve, and enjoy!