smooth as silk
creamy
no resistance
sugar cristals
a grainy texture
a contrast
a burst of liquid
the thin skin
of the tangy fruit bursts
crispy crust
the butter taste
melts with cream
and a hint of salt
...
not your everyday tarte.
this is special.
it looks elegant.
it is ever so rich.
and the fruit sparkle like jewels against the white inside.
white chocolate tarte
one tarte, 22 cm in diameter
pâte brisée:
100g butter
60g powdered sugar
10g eggs
1/4 tsp vanilla extract
large pinch of salt
165g all-purpose flour
crunchy crust:
60g salted butter crackers
45g melted butter
50g sugar
15g flour
filling:
150g fine white chocolate (i used valrhona)
500g schmand (24% fat, you can also use cream cheese or crème fraîche)
make pâte brisée:
cream butter, sugar, eggs, vanilla and salt.
add flour, blend well.
chill for at least 1 hour before rolling it out.
then roll the dough around 3-4mm thick, then press into your tarte form.
poke the bottoms with a fork, to avoid air bubbles.
bake for around 15 minutes, or until golden-brown at 180 degrees celcius.
let cool.
make the crunchy crust:
in blender or food processor, crush and grind the crackers finely.
melt the butter (in microwave).
add ground crackers, sugar and flour to butter and mix well.
spoon the crust mix into the mini cheesecake forms and press down evenly.
chill in fridge.
prepare the filling:
melt the chocolate over a water bath or at low setting in microwave.
dissolve the chocolate completely.
make sure it has around 40 degrees celcius.
add the schmand and blend well until smooth.
pour into tarte shell and spread evenly with a spatula.
let firm, at least two hours.
garnish with fruit, i used blueberries and red currants.
