Tested till perfect White Chocolate Cherry Torte
White Chocolate Cherry Torte
Photography by Jeff Coulson/TC Media

White Chocolate Cherry Torte

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.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 4 hours 30 minutes
  • Portion size 12

Ingredients

  • 1/2 cup 1/2cupbutter, softened
  • 6 tbsp 6tbspgranulated sugar
  • 1 1egg yolkegg yolks
  • 1 tsp 1tspvanilla
  • 1 cup 1cupall-purpose flour
  • 2/3 cup 2/3cupground almonds
  • 1 pinch 1pinchbaking powder
  • 1/4 cup 1/4cupsliced almonds, toasted

White Chocolate Custard:

  • 4 4egg yolkegg yolks
  • 2 cups 2cupsmilk
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupcornstarch
  • 2 oz 2ozwhite chocolate, diced

Brandied Cherry Compote:

  • 2-1/2 cups 2-1/2cupssour cherries, pitted
  • 1/4 cup 1/4cupgranulated sugar
  • 1/4 cup 1/4cupwater
  • 2 tsp 2tspcornstarch
  • 2 tbsp 2tbspcherry brandy
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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 Information Per serving: about

cal 312 pro 6g total fat 16g sat. fat 7g
carb 37g dietary fibre 2g sugar 24g chol 104mg
sodium 82mg potassium 185mg

% RDI:

calcium 8 iron 9 vit A 17 vit C 3
folate 15
This recipe is featured on Your seasonal food guide: Cherries
All rights reserved. Transcontinental Media G.P. © 2014