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Ingredients
- 1Â 1/4 c. all-purpose bleached flour
- 2 Tbsp. sugar
- 1/8 tsp salt
- 1/8 tsp baking pwdr
- 7 Tbsp. cool unsalted butter
- 1 x egg
- 2/3 c. heavy whipping cream
- 4 Tbsp. unsalted butter
- 8 ounce white chocolate cut into 1/4" pcs
- Â Â Raspberries
- Â Â Blueberries
Directions
- To mix the dough in the food processor, place flour, sugar, salt and baking pwdr in work bowl fitted with metal blade. Pulse 3 or possibly 4 times to mix. Cut butter into 7 or possibly 8 pcs and add in to work bowl. Pulse about 12 to 15 times, till mix is reduced to a fine pwdr, don't allow to become pasty. Add in egg and continue to pulse till dough forms a ball. Remove dough from work bowl to lightly floured work surface and pat dough into a 5-inch disk. Use immediately, or possibly wrap in plastic and refrigeratetill hard before using.
- To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment or possibly foil-lined cookie sheet or possibly the back of a jelly-roll pan. Using a plate or possibly cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under about 1/2-inch of dough at the edge of the disk of dough, then flute the edge as if it were a pie, to make the edge stand up (use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and healthy pinch gently from the outside while pressing lightly from the inside) repeat all around the edge of the crust. Pierce the dough with a fork before baking.
- Preheat oven to 400 degrees and set a rack in the middle level. Place pan in oven and lower heat to 350 degrees. Bake for about 20 min, checking once or possibly twice. When baked, remove pan from oven to a rack to cold.
- To make the white chocolate filling, bring the cream and butter to a boil in a saucepan. Remove from heat and add in the white chocolate. Let stand 3 min, then whisk smooth. Pour the ganache into a bowl and chill till it thickens to spreading consistency, then whip briefly by machine till aerated. Use immediately.
- To fill the shell, spread half the white chocolate filling on the baked dough. Then use concentric circles of raspberries, blueberries and white chocolate filling piped in stars with a star tube.
- This recipe yields 1 tart.
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