White Chocolate Strawberry Tart
 
 
>from chef and author 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,
  baked
 
finishing 
 
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 
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 
 
 
-- 
(ID: 7828) Mirror: rec.food.recipes: Tue, May 4, 2004


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