White Chocolate Strawberry Tart
From Chef and author Nick Malgieri
1998

Ingredients

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

Directions

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