Sweet Tart Dough (with Chocolate Variation)
8 Tbsp  (1 stick) unsalted butter, softened
1/4 cup  sugar
1 tsp  vanilla extract
1   egg yolk (from a large egg)
1-1/4 cup  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 oz.  white chocolate, cut into 1/4-inch pieces
4 Tbsp  (1/2 stick) unsalted butter
1/2 cup  heavy whipping cream
2 large  egg whites
1/4 cup  sugar
1 Tbsp  kirsch
1   batch dark sweet chocolate dough lining a 9 or 10-inch tart pan,
12 oz.  white chocolate, melted and cooled
2 pint  strawberries
  white chocolate shavings
the whole berries garnishing this tart lend it an elegant and dramatic 
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. 
cut the tart into wedges for serving. 
cover and refrigerate leftovers; return to room temperature for an 
hour before serving. 
yields: 8 servings 
(ID: 7768) Mirror: rec.food.recipes: Sun, May 9, 2004

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