White Chocolate Cream Pie

    White Chocolate Cream Pie


    10 people made this

    The base is easy to make using hazelnuts instead of biscuits; this is then filled with a no-bake white chocolate mousse filling made with Greek yoghurt for a light and refreshing flavour; finely it is topped with cherry preserve to make a stunning torte that is deceptively simple to make.

    Serves: 12 

    • Base
    • 50g hazelnuts
    • 50g brown sugar
    • 50g plain flour
    • 50g butter
    • Filling
    • 350g best quality white chocolate, chopped
    • 1 leaf gelatine, soaked in a few tablespoons of cold water
    • 350g Greek yoghurt
    • 350ml thickened cream, whipped
    • 1 (340g) jar cherry conserve

    Preparation:20min  ›  Cook:10min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

    1. Preheat the oven to 170 degrees C. Grease a 23cm springform cake tin and line with baking paper.
    2. For the base: Process the hazelnuts in a food processor using short pulses until crushed. Add sugar, flour and butter; pulse until thoroughly incorporated. Pat mixture evenly onto the bottom of the prepared tin. Bake in the preheated oven for 10 to 13 minutes. Remove from oven and set aside to cool thoroughly.
    3. For the filling: In a heat-proof bowl suspended over a saucepan of simmering water melt the white chocolate. Once melted remove from heat. Off the heat add the gelatine and yoghurt; stir to combine. Allow mixture to cool slightly then add the whipped cream.
    4. Spoon the white chocolate mixture over the cooled base. Smooth with the back of a spoon or a spatula. Place in fridge for 4 hours to set.
    5. Spoon cherry preserves over the top of the torte. Use as much or as little of the jar as you wish. Serve immediately or place back in the fridge until serving.

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