Sweet Tart Crust
1 ½ cups (180g) all purpose flour
½ cup (56g) confectioner’s sugar
½ teaspoon fine sea salt
1 stick (113g) unsalted butter, very cold and grated on a box grated
1 egg yolk
2 teaspoon heavy cream
½ teaspoon pure vanilla extract
2 cups (340g) white chocolate, finely chopped You can also use a higher quality chocolate chip
¼ teaspoon fine sea salt
1 ¼ cups (150g) blackberries
½ cup (114g) heavy whipping cream
½ teaspoon pure vanilla bean paste
Place the flour, confectioner’s sugar and salt in the bowl of a food processor. Pulse a couple times to combine.
Scatter in the cold, grated butter over the flour mixture. Pulse a few times to evenly distribute. The mixture will be clumpy, resembling coarse meal.
Whisk together the egg yolk, cream and vanilla in a small bowl. Add the egg yolk mixture while pulsing. Pulse the mixture until it starts sticking together, forming large clumps. It’s ok if there is still some flour that hasn’t been fully incorporated.
Pour the mixture out onto your work surface. With a light hand, knead just a few times to incorporate all of the flour and to ensure everything is thoroughly incorporated.
Flatten dough into a disc, about an inch thick and wrap in cling film. Refrigerate for 45 minutes.
Place your chilled dough on a lightly floured surface. Let the dough sit for a 5-10 minutes until pliable. Roll out your dough into a 12″ circle, about an ⅛ inch thick.
Place the dough over your tart pan and quickly ease the dough into the pan. Avoid stretching the dough. Use the tips of your fingers to ensure the dough is flush with the bottom and sides of the pan.
Trim the excess dough off the top of the pan. Take another look at your tart dough, checking for any tears, gaps or uneven edges, Use the excess dough to fill in those spots.
Place the tart shell into the freezer for at least an hour.
Preheat the oven to 400 F. Lightly spray a piece of aluminum foil with cooking spray.
Press the foil into the tart shell, covering the edges. Fill the shell with pie weights.
Place the tart shell into the oven and bake for 22-25 minutes. Carefully remove the foil and pie weights.
For partially baked shell, continue baking for 5 minutes more. Proceed to your recipe for further instructions.
For a fully baked shell, continue baking for 10 minutes longer or until golden brown. Be sure to keep an eye on the edges of the tart so they don’t burn. Place on a wire wrack to cool completely.
Place the chopped white chocolate and salt into a large bowl and set aside.
In a medium, heavy bottomed sauce pan, over medium-low heat, combine the blackberries and cream.
As the mixture slowly heats up, use a potato masher to mash the blackberries.
Once the mixture has began to simmer (bubbles around the edges), remove from heat.
Push the blackberry/cream mixture into fine mesh sieve to strain the mixture into the bowl of the white chocolate. Discard the solids.
Let the mixture sit for a minute or two. Add the vanilla bean paste.
Slowly whisk the ganache from the center of the bowl outward until the cream and chocolate are combined.
If there is any pieces of unmelted chocolate microwave in 10 second increments, gently whisking after each increment.
Pour the smooth ganache into the tart shell. Pop any air bubbles that rise to the surface with a toothpick.
Chill the tart in the fridge for 1 hour, or until totally set.
Decorate the tart with blackberries, mint, edible flowers and gold sugar pearls.
Store the blackberry white chocolate tart in the refrigerator for up to 5 days.