White Chocolate Blackberry Tart

• Vegetarian

• Produce

  • 6 oz Blackberries, fresh

• Refrigerated

  • 1 Egg, Large whole
  • 1 Egg, large
  • 1 Egg yolk, large

• Baking & Spices

  • 2 3/4 cups All purpose/plain flour
  • 1/4 cup Cocoa, unsweetened
  • 3 tbsp Cornstarch/cornflour
  • 3/4 cup Powdered sugar
  • 1 pinch Salt
  • 3/8 cup Sugar
  • 4 oz White chocolate

• Dairy

  • 10 tbsp Butter
  • 1 cup Milk

Found on coffeeandcrumpets.com

Description

Ingredients

• 1 large whole egg
• 1 large egg yolk
• ¼ cup+2 tablespoons/85g sugar
• 1 cup/236mL milk
• 3 tablespoons/29g cornstarch/cornflour
• 4oz/119g white chocolate
• 2 tablespoons/28g butter
• 11/4 cups/185g all purpose/plain flour
• ¼ cup/23g unsweetened cocoa
• salt a pinch
• 8 tablespoons/113g butter, cold, cut into 1 cubes
• ¾ cup/86g powdered sugar
• 1 large egg, lightly beaten
• 6oz/170g fresh blackberries (or choice of berries)

Directions

• Beat the egg, egg yolk and ¼ cup of sugar together in a mixer until pale yellow and thick, about 4 minutes.
• Turn off the mixer and sift in the cornstarch.
• Mix again on medium low till well blended, scraping down the sides.
• Meanwhile, heat up the milk with the 2 tablespoons of the remaining sugar.
• Bring the milk to a boil.
• Pour about half of the milk slowly into the egg mixture whisking constantly.
• Then pour the mixture back into the saucepan with the remaining milk and on low bring up to boil to thicken.
• Whisk continuously to make sure it doesnt catch at the bottom and burn about 2 minutes.
• Once the pastry cream is thickened add the white chocolate and whisk thoroughly to ensure the chocolate is melted and incorporated.
• Put a piece of cling wrap right on the surface of the cream and refrigerate.
• Let chill for about an hour or two before using.
• In a bowl, whisk together flour, cocoa and salt
• In the bowl of a food processor, pulse the butter and sugar until the sugar disappears.
• Add the flour/cocoa mixture and pulse until the mixture resembles coarse meal.
• Add the egg and pulse until incorporated.
• Dump out into a board or counter and knead gently till the dough holds together.
• Wrap with plastic and chill for 30 minutes before rolling out.
• If baking the tart shells that day, preheat the oven to 400℉/200℃ (for a rectangular or round pan)
• The dough is pretty easy to roll out on a counter top with a good dusting of flour.
• You can also choose to roll it out between parchment or plastic.
• Roll out the dough to 18 by 8 for a rectangular pan or 12 for a 9 round pan.
• Lay the pastry gently into the pan and trim excess.
• At this point, the tart shell can be frozen for use later.
• If making that day, let the tart shell chill for at least 10 minutes (I put it in the freezer to chill quickly)
• After 10 minutes, pull out the tart and line with parchment paper.
• Fill the shell with pie weights or beans and bake blind
• Place the tart in the oven and bake for 5 minutes at 400℉/200℃ **
• Lower the heat to 375℉/190℃ and bake for 15/20 minutes or until set.
• If the dough is not set, it will stick to the parchment more.
• Remove the beans or pie weights, prick lightly and bake for another 10/15 minutes.
• Remove from the oven and cool on a wire rack before filling.
• When the tart shell is cool, fill with the pastry cream and decorate with blackberries.

Nutrition