WHITE CHOCOLATE FILLING
8 oz White chocolate; cut into
-1/4-inch
; pieces
4 tb Unsalted butter; (1/2 stick)
1/2 c Heavy whipping cream
2 lg Egg whites
1/4 c Sugar
1 tb Kirsch
1 Batch Dark Sweet Chocolate
-Dough lining a; baked
; 9 or 10-inch tart pan
FINISHING
12 oz White chocolate; melted and
-cooled
2 pt Strawberries
White chocolate shavings
The whole berries garnishing this tart lend it an elegant and dramatic air.
1. To make the white chocolate filling, combine the white chocolate pieces
with the butter in a heat proof bowl. Place over a pan of hot, but not
simmering, water and stir to melt. Remove from the hot water and stir in
the cream a little at a time. Keep stirring until the mixture is very
smooth. Press plastic wrap against the surface and chill to set the
filling.
2. To finish the filling, combine the egg whites and sugar in a heat proof
bowl and place over a pan of simmering water. Whisk gently until the egg
whites are hot and sugar is dissolved. Remove the egg whites from the
simmering water and use an electric mixer on medium speed to beat until
whites are cool and have increased in volume. Meanwhile, beat filling to
lighten it and beat in the kirsch. Fold the meringue into the filling and
spread in the cooled tart shell.
3. Dip the berries in the prepared white chocolate. Place the coated
berries on a paper-lined pan. Refrigerate to set white chocolate. Arrange
the dipped berries on the filling. Sprinkle a few white chocolate shavings
in the center.
Serving:
Cut the tart into wedges for serving.
Storage:
Cover and refrigerate leftovers; return to room temperature for an hour
before serving.
Yields: 8 servings
Yields
1 servings
