White Chocolate Cheesecake Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line the tart pan with parchment paper.

2. 2

   Roll out the pastry dough and press it into a 23cm tart pan. Chill for 10 minutes.

   Tip: Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.

3. 3

   Line the crust with parchment paper and fill with pie weights or dried beans.

   Tip: Bake for 15 minutes to create a crust base.

4. 4

   Remove the parchment paper and pie weights or beans. Reserve the crust.

   Tip: Set aside to cool.

5. 5

   In a large mixing bowl, beat the eggs and granulated sugar until pale and fluffy.

   Tip: Use an electric mixer to speed up the process.

6. 6

   In a separate bowl, melt the white chocolate in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir well after each heating interval to avoid burning.

7. 7

   Add the heavy cream, vanilla extract, and melted white chocolate to the egg mixture and mix until combined.

   Tip: Use a spatula to scrape down the sides of the bowl.

8. 8

   Pour the cheesecake mixture into the prepared tart crust.

   Tip: Smooth the top with a spatula.

9. 9

   Bake for an additional 25-30 minutes, or until the edges are set and the center is slightly jiggly.

   Tip: Avoid overbaking, as this can cause the cheesecake to dry out.

10. 10

    Let the tart cool completely in the pan.

    Tip: Once cooled, refrigerate for at least 4 hours or overnight.

11. 11

    Just before serving, sprinkle the confectioners' sugar over the top of the cheesecake.

    Tip: Drizzle with melted white chocolate, if desired.

12. 12

    Serve chilled and enjoy!

    Tip: Store any leftovers in the refrigerator for up to 3 days.