Mini strawberry-white chocolate tart pt 1

1 servings

Ingredients

Quantity Ingredient
**STRAWBERRY-WHITE CHOCLATE FILLING**
4 ounces White chocolate; finely chopped
1¼ cup Heavy cream
30 Strawberries
24 Fully baked 2 1/2-inch tart shells; made with chocolate
; tart dough
1 ounce Bittersweet chocolate; melted for design
8 tablespoons Unsalted butter; cut into 8 pieces
1 cup Unbleached all-purpose flour; minus 2 tbs.
2 tablespoons Unsweetened dutch-processed cocoa powder; plus 2 tsp.
½ cup Confectioners' sugar; plus 2 tbs.
1 large Egg yolk

Directions

CHOCOLATE TART DOUGH

How to Prepare the strawberry-white choclate filling: Place the white chocolate in a medium bowl. Pour one cup of the cream into a saucepan and bring to a boil. Pour the hot cream all at once on top of the chocolate. Let sit for one minute then whisk until smooth. Strain into a bowl. Cover the bowl with plastic wrap and puncture several holes in it with the tip of a paring knife. Refrigerate for at least four hours, or overnight.

Coarsely chop six of the strawberries. Divide them among the tart shells.

Pour the chilled white chocolate cream into the bowl of a stand mixer or a medium mixing bowl, and add the remaining ¼ cup cream. Using the whisk attachment or hand held mixer. beat at medium speed just until soft peaks begin to form.

Carefully spoon the white chocolate cream into the tart shells. Refrigerate for 15 minutes, or until the set.

Place a whole strawberry with its cap still on, upright on each tart.

Fill a paper pastry bag with melted chocolate. Pipe a single chocolate dot on the white chocolate in front of each strawberry, and serve.

How to Prepare the chocolate tart dough: Let the butter sit at room temperature for 10 to 15 minutes. It should be malleable, but still cool.

Sift together the flour and the cocoa powder.

Place the confectioners' sugar in the bowl of a stand mixer or a medium mixing bowl. Add the butter and toss to coat. Using the paddle attachment, or a handheld mixer, cream the sugar and butter at a medium speed until the sugar is no longer visible. Scrape down the sides of the bowl. Add the egg yolk and beat until well blended. Scrape the sides of the bowl again. Add half of the flour mixture and beat until the dough becomes crumbly. Stop the machine, add the remaining flour mixture, and beat until the dough forms a sticky mass. Shape the dough into a disk and wrap well in plasticup Refrigerate until firm, approximately two hours.

Dust a work surface with flour. Cut the chilled dough into 10 pieces.

Using the heel of your hand, knead the pieces back together into a smooth disk. As you work, use a dough scraper to free the dough from the surface if necessary. Keeping the surface well dusted, roll the disk into a 10-inch log. If using flan rings, cut the log into seven equal pieces, if using tart pans, cut into six pieces. Refrigerate for five minutes.

If using flan rings, line the baking sheet with parchment paper and set seven 4-inch flan rings on it.

Dust the work surface and a rolling pin with flour. Using your fist, flatten one piece of dough into a 2- to 3-inch round. Lift it up off the work surface to dust underneath with flour. Using the rolling pin, roll the dough into a 5½-inch round, or a 6-inch round if using tart pans, about ⅛-inch thick. With a pastry docker or a fork, prick holes all over the dough. (If dough is too soft to handle at this point, use a dough scraper to remove it to a small baking sheet and refrigerate it for two to three minutes before proceeding.)

Center the round of dough over a flan ring or a 4 ¾-inch fluted tart pan with a removable bottom. If using a tart pan, be careful that the edge does not tear the dough. With your thumbs on the inside and the tips of your fingers outside, run your hands around the ring or pan several times, easing the dough down into it. Speed does not matter, finesse does. Lower your thumbs to the inside bottom of the ring and press to form a right angle between the bottom and sides of the dough. There should be at least a ½-inch rim of excess dough extending straight above the top edge. With a small knife, tilted upward, trim the excess dough flush with the top of the ring. Or if using a tart pan, simply roll the rolling pin over the top to trim the excess. Repeat this process with the remaining continued in part 2

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