Sweet Tart Dough (with Chocolate Variation)

8 Tablespoons (1 stick) unsalted butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk (from a large egg)
1 1/4 cups bleached all-purpose flour

Makes about 11 ounces, enough for a 9- to 10-inch crust
Combine the butter and sugar in a medium mixing bowl or the bowl of an
electric mixer fitted with the paddle. Beat on medium speed for 5
minutes, until the mixture is soft, fluffy, and almost white in color.
Beat in the vanilla and the egg yolk and continue beating for another
2 minutes, until the mixture is soft and smooth and resembles
buttercream. (If the mixture appears curdled, the butter, egg yolk, or
both were too cold and not soft enough when combined. Continue to
beat and the mixture will become smooth in a few minutes.) Scrape the
bowl and beater(s) and remove the bowl from the mixer.
Place the flour in a strainer or sifter and sift it, all at once, over
the butter mixture. Using a rubber spatula, fold the flour into the
butter mixture until no traces of flour remain visible.
Scrape the dough onto the center of a 12-inch square of plastic wrap
and shape it into a rough disk. Cover with another 12-inch square of
plastic and press the dough between the two pieces of plastic until it
is about 1/4 inch thick. Refrigerate the dough.

Storage: Keep the dough refrigerated until you are ready to assemble
the tart. You can refrigerate it for up to 5 days or freeze it. To
freeze, double-wrap the package of dough in plastic wrap (to keep the
edges from drying). The dough is thin so it will defrost quickly at
room temperature. If it has softened too much in defrosting, chill it
again before rolling.

Chocolate Variation: Substitute 1 cup flour and 1/4 cup unsweetened
cocoa powder, sifted together, for the flour in the Sweet Tart Dough.

Source: Malgieri, Nick. How to Bake: the complete guide to perfect
cakes, cookies, pies, tarts, breads, pizzas, muffins, sweet and
savory. New York: HarperCollins




White Chocolate Strawberry Tart
A Fabulous Strawberry Tart

By Nick Malgieri


White Chocolate Filling

8 ounces white chocolate, cut into 1/4-inch pieces
4 tablespoons (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
2 large egg whites
1/4 cup sugar
1 tablespoon Kirsch
1 batch Dark Sweet Chocolate Dough lining a 9 or 10-inch tart pan,
baked

Finishing

12 ounces white chocolate, melted and cooled
2 pints strawberries
White chocolate shavings

The whole berries garnishing this tart lend it an elegant and dramatic
air.
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.
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.
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

Source:
http://abcnews.go.com/sections/GMA/H...latestrawberry
tart.html


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