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Eggs, Dairy June 1994 1 Servings

INGREDIENTS

1 1/2 c Unbleached all purpose flour
4 1/2 T Sugar
1/2 t Salt
3/4 c Chilled unsalted butter, cut
into 1/2-inch
pieces 1 1/2
sticks
3 Egg yolks
3 oz Imported milk chocolate
such as Lindt or
Droste
finelychopped
3 T Creme de cassis liqueur
1 t Unflavored gelatin
1 1/4 c Chilled whipping cream
7 oz Imported white chocolate
such as Lindt or
Droste chopped
1 Basket fresh raspberries
1/2-pint
2 Baskets strawberries, halved
1-pint
2 oz Imported white chocolate for
curls optional

INSTRUCTIONS

For Crust:  Combine flour, sugar and salt in large bowl. Add butter and
cut in  using fingertips or pastry blender until mixture resembles
coarse  meal. Beat egg yolks to blend in small bowl. Pour yolks over
flour  mixture and stir with fork to combine. Gather dough into ball;
flatten into disk. Wrap dough in plastic and refrigerate 30 minutes.
(Dough can be prepared 3 days ahead. Keep refrigerated. Let dough
soften slightly at room temperature before continuing.)  Preheat oven
to 375F. Roll out dough between sheets of waxed paper to  14-inch round
(scant 1/4 inch thick). Peel off top sheet of waxed  paper. Using
second sheet of paper as aid, invert dough into  11-inch-diameter tart
pan with removable bottom. Carefully press into  pan. Trim and finish
edges, patching any holes with scraps. Freeze  until firm about 15
minutes.  Line crust with aluminum foil and fill with dried beans or
pie  weights. Bake until sides are set, about 23 minutes. Remove beans
and  foil and continue baking until crust is golden brown, piercing
bottom  with toothpick if crust bubbles, about 12 minutes. Remove from
oven.  Immediately sprinkle chocolate over crust. Let stand until
chocolate  melts, about 4 minutes. Using back of spoon, carefully
spread  chocolate over bottom and up sides of crust. Cool.  For
Filling:  Measure 1 tablespoon creme de cassis liqueur into heavy small
saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to
soften. Add 3/4 cup whipping cream and stir over low heat until
gelatin dissolves. Add 7 ounces white chocolate and stir until melted
and smooth. Transfer to medium bowl. Refrigerate until cool but not
set, stirring occasionally, about 30 minutes.  Whip remaining 1/2 cup
whipping cream in medium bowl until soft peaks  form. Add remaining 2
tablespoons creme de cassis and whip until  stiff peaks form. Fold
whipped cream into white chocolate mixture.  Fold in raspberries. Spoon
filling into crust. Refrigerate until  beginning to set, about 30
minutes. Arrange strawberries atop  filling, cut sides down and points
toward edge. To form optional  white chocolate curls, slide vegetable
peeler across white chocolate.  Garnish tart with chocolate curls.
(Tart can be prepared 6 hours  ahead. Refrigerate.)  Serves 8.  Bon
Appetit June 1994  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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“Famous last words: I did it my way”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2798
Calories From Fat: 1835
Total Fat: 208.4g
Cholesterol: 1111mg
Sodium: 1266.5mg
Potassium: 409.2mg
Carbohydrates: 205.8g
Fiber: 5.1g
Sugar: 57.6g
Protein: 31.8g


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