INGREDIENTS

INSTRUCTIONS

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 1/4 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 5 1/2-inch round, or a 6-inch round if  using tart pans, about
1/8-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 3/4-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 1/2-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

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”