Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 78g / 2.8oz All-purpose bleached flour

  2. 2 tablespoons 30ml Sugar

  3. 1/8 teaspoon 0.6ml Salt

  4. 1/8 teaspoon 0.6ml Baking powder

  5. 7 tablespoons 105ml Cold unsalted butter

  6. 1 Egg White Chocolate Filling

  7. 2/3 cup 157ml Heavy whipping cream

  8. 4 tablespoons 60ml Unsalted butter

  9. 8 oz 227g White chocolate - cut into 1/4" pieces Garnish Raspberries Blueberries

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To mix the dough in the food processor, place flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 or 4 times to mix. Cut butter into 7 or 8 pieces and add to work bowl. Pulse about 12 to 15 times, until mixture is reduced to a fine powder, do not allow to become pasty. Add egg and continue to pulse until 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 wrap in plastic and chill until firm before using. To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment or foil-lined cookie sheet or the back of a jelly-roll pan. Using a plate or 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 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 minutes, checking once or twice. When baked, remove pan from oven to a rack to cool. To make the white chocolate filling, bring the cream and butter to a boil in a saucepan. Remove from heat and add the white chocolate. Let stand 3 minutes, then whisk smooth. Pour the ganache into a bowl and refrigerate until it thickens to spreading consistency, then whip briefly by machine until 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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