Yield: 1 servings
|8 ounces||White chocolate; cut into 1/4-inch|
|\N \N||; pieces|
|4 tablespoons||Unsalted butter; (1/2 stick)|
|½ cup||Heavy whipping cream|
|2 larges||Egg whites|
|1 \N||Batch Dark Sweet Chocolate Dough lining a; baked|
|\N \N||; 9 or 10-inch tart pan|
|12 ounces||White chocolate; melted and cooled|
|\N \N||White chocolate shavings|
WHITE CHOCOLATE FILLING
The whole berries garnishing this tart lend it an elegant and dramatic air.
1. 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.
2. 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.
3. 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.
Cut the tart into wedges for serving.
Cover and refrigerate leftovers; return to room temperature for an hour before serving.
Yields: 8 servings
Converted by MC_Buster.
NOTES : From Chef and author Nick Malgieri Recipe by: Good Morning America Converted by MM_Buster v2.0l.