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Cast-Iron White Chocolate Tart

Total Time

Prep: 45 min. + chilling Bake: 15 min. + cooling

Makes

12 servings

This decadent dessert is worth every calorie. If you aren't a fan of citrus, leave out the orange flavoring and the white chocolate will shine through. —Phoebe Saad, Framingham, Massachusetts
Cast-Iron White Chocolate Tart Recipe photo by Taste of Home

Ingredients

  • 1/2 cup coarsely crushed almond biscotti (about 4 whole cookies)
  • 1/2 cup coarsely crushed amaretti cookies (about 16 cookies)
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
  • FILLING:
  • 1/2 cup sugar, divided
  • 3 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 3 large eggs, separated
  • 14 ounces white baking chocolate, finely chopped
  • 2 tablespoons unsalted butter, cubed
  • 1/2 teaspoon orange extract
  • 1/4 teaspoon plus dash salt, divided

Directions

  1. Preheat oven to 375°. Place biscotti, amaretti cookies and sugar in a food processor; pulse until coarsely ground. Add butter; pulse until combined. Press crumb mixture firmly into bottom of a 9-in. cast-iron or other ovenproof skillet. Bake until lightly browned, 12-15 minutes. Cool on a wire rack. In a small heavy saucepan, mix 1/4 cup sugar and flour. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in white chocolate, butter, orange extract and 1/4 teaspoon salt until chocolate is melted.
  2. Preheat oven to 350°. For meringue, in a large bowl, beat egg whites with remaining dash salt on medium speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
  3. Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

Nutrition Facts

1 piece: 352 calories, 20g fat (13g saturated fat), 73mg cholesterol, 119mg sodium, 41g carbohydrate (38g sugars, 0 fiber), 6g protein.

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