White Chocolate Ganache and Redcurrant Tart

Name: White Chocolate Ganache and Redcurrant Tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour 1.67 cups; Butter soft ½ cup; Powdered sugar ½ cup; Potato starch 5 tbsp; Eggs (1 medium) 1.9 oz; Baking powder ½ tsp; Fine salt 1 pinch; White chocolate 12.3 oz; Fresh liquid cream 2 cups; Butter soft 3 ½ tbsp; Currant jam 1 cup; Red currants 1 cup; White Chocolate drops 0.7 oz; Rosemary to taste

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Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 8
Cost: Low
Note + resting times (1 hour and a half)

PRESENTATION

A crostata with white chocolate ganache and currants? Wow, that's the dessert that really stands out on a holiday table. I mean, in Italy, people love to twist up the classic crostata recipe for big events like Christmas and New Year’s. And look, this version swaps the traditional jam or pastry cream for a smooth, creamy layer of white chocolate ganache. When you top it with bright redcurrants and a few rosemary sprigs, it looks almost magical—like fresh snow on a golden tart. Really, the decoration gets a "wow" reaction for sure, and you can see why people make it to impress their guests. Even though it looks so fancy, the whole thing comes together with stuff you probably have in your pantry. Can't go wrong there.

The flavor is what really really sets this dessert apart. The sweet white chocolate pairs with the tangy redcurrants, creating a perfect balance, not too heavy or overly sugary. Italians are all about desserts that feel special but not fussy. This Italian tart fits right in. Each bite gives you a little crunch from the tender sweet pastry crust, a burst of freshness from the currants, and that rich, moist ganache underneath. It's the kind of fruit tart recipe that gets people talking, especially at family dinners. Modern Italian bakers like to mix in rosemary or other herbs for a pop of color and something a little different, making this white chocolate dessert extra memorable. Whether you’re new to baking or have made a bunch of tarts before, this easy homemade ganache version is a real crowd-pleaser, perfect for the holidays.

Plus, the process is surprisingly simple. You don’t need to be a master chef to pull off this stunning dish. Just gather your ingredients and follow a few steps. Here's the deal: The result is a festive treat that captures the core of Italian holiday traditions, making it a perfect choice for adding elegance to celebrations. Serve it alongside other Italian-inspired desserts for a full holiday spread that will delight your guests. The crostata is not just a dessert; it is an experience, a little slice of Italy that brings warmth and joy to any festive gathering. And the sauce? Seriously good.

INGREDIENTS

for the pastry (for a 9.5-inch mold): Type 00 flour 1.67 cups (210 g); Butter ½ cup (110 g) - soft; Powdered sugar ½ cup (70 g); Potato starch 5 tbsp (60 g); Eggs 1.9 oz (55 g) - (1 medium); Baking powder ½ tsp (2 g); Fine salt 1 pinch

for the white chocolate ganache: White chocolate 12.3 oz (350 g); Fresh liquid cream 2 cups (150 g); Butter 3 ½ tbsp (50 g) - soft

for filling and decorating: Currant jam 1 cup (340 g); Red currants 1 cup (150 g); White Chocolate drops 0.7 oz (20 g); Rosemary to taste

Preparation

How to prepare White Chocolate Ganache and Redcurrant Tart

To prepare the tart with white chocolate ganache and redcurrants, first make the pastry. In the bowl of a stand mixer, add the flour 1, cornstarch 2, and powdered sugar 3.

Add the baking powder 4, a pinch of salt 5, and the softened cubed butter 6. Mix with the paddle attachment at moderate speed until you get a sandy mixture.

Add the beaten eggs 7 and continue to mix until you get a homogeneous mixture 8. Transfer to a work surface, knead quickly to compact, then roll out half of the pastry, dusting the surface with some flour 9.

Roll it out to a thickness of 1/8-1/4 inch 10. Transfer it into a 9.5-inch tart pan 11, preferably with a removable bottom. Use the remaining pastry to create the edges. Crumble it and attach it around the pan, making it adhere to the base as well 12.

Prick with a fork 13 and refrigerate for 30 minutes. After chilling, place a parchment paper circle on the pastry base 14. Add dried beans or ceramic pie weights for blind baking 15, and bake in a preheated static oven at 347°F for 30 minutes.

After this time, remove the beans and parchment paper without burning yourself 16 and bake again for another 10 minutes. Then remove from the oven 17 and let cool. Transfer the pastry shell to a plate and pour the redcurrant jam inside 18.

Now prepare the ganache. Chop the white chocolate and place it in a bowl. Heat the cream in a saucepan, and as soon as it starts to simmer, pour it over the chocolate 20. Stir gently with a spatula 21 until the chocolate is completely melted.

Add the softened butter in pieces 22 and stir to emulsify it evenly 23. Pour the ganache into the tart 34.

At this point, refrigerate for an hour. The ganache will become solid 25. Roll the redcurrants in sugar 26 and use them to decorate the tart 27.

Add some white chocolate chips 28. Finally, dust the rosemary with powdered sugar 29 and place it on the cake 30. The tart with white chocolate ganache and redcurrants is ready to serve!