White Chocolate Cherry Torte

White Chocolate Cherry Torte IMAGE Author: Canadian Living Credits: White Chocolate Cherry Torte IMAGE

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This elegant torte combines cherries, almonds and smooth white chocolate custard. Make the components ahead of time so it's just a matter of quick assembly before serving.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2013


  • 1/2 cup butter softened
  • 6 tablespoons granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 2/3 cups ground almonds
  • 1 pinch baking powder
  • 1/4 cup sliced almonds toasted
Brandied Cherry Compote:
  • 2 1/2 cups sour cherries pitted
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 2 tablespoons cherry brandy
White Chocolate Custard:
  • 4 egg yolks
  • 2 cups milk
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 oz white chocolate diced


White Chocolate Custard:
In bowl, whisk together egg yolks, 1 cup of the milk, sugar and cornstarch.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to saucepan and cook, whisking, until thick enough to mound on spoon, about 7 minutes.

Strain through fine sieve into clean bowl; stir in white chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Brandied Cherry Compote: In saucepan, stir together cherries, sugar and 2 tbsp of the water over medium-high heat; cook, stirring frequently, until softened, about 15 minutes.

Combine cornstarch with remaining 2 tbsp water; stir into cherry mixture and cook, stirring, until thickened, about 1 minute. Stir in cherry brandy. Let cool completely, about 3 hours. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Whisk together flour, ground almonds and baking powder; stir into butter mixture to form soft crumbly dough.

Press dough onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom. Refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

With fork, prick crust all over. Line pie shell with foil; fill with pie weights or dried beans. Bake in 350ºF (180ºC) oven until edge starts to turn golden, about 15 minutes. Remove weights and foil; bake until golden, about 15 minutes. Let cool completely in pan on rack.

Fill crust with custard, smoothing top. Top with cherry compote. Sprinkle with sliced almonds.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 82 mg
  • Sugars 24 g
  • Protein 6 g
  • Calories 312.0
  • Total fat 16 g
  • Potassium 185 mg
  • Cholesterol 104 mg
  • Saturated fat 7 g
  • Total carbohydrate 37 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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White Chocolate Cherry Torte