White Chocolate Blackberry Tart
Serves: 1 tart/6 pieces
Chocolate Tart Pastry adapted from Rose Levy Beranbaum.
White Chocolate Pastry Cream
  • 1 large whole egg
  • 1 large egg yolk
  • ¼ cup+2 tablespoons/85g sugar
  • 1 cup/236mL milk
  • 3 tablespoons/29g cornstarch/cornflour
  • 4oz/119g white chocolate
  • 2 tablespoons/28g butter
Chocolate Pâte Sucrée
  • 11/4 cups/185g all purpose/plain flour
  • ¼ cup/23g unsweetened cocoa
  • salt a pinch
  • 8 tablespoons/113g butter, cold, cut into 1" cubes
  • ¾ cup/86g powdered sugar
  • 1 large egg, lightly beaten
  • 6oz/170g fresh blackberries (or choice of berries)
White Chocolate Pastry Cream
  1. Beat the egg, egg yolk and ¼ cup of sugar together in a mixer until pale yellow and thick, about 4 minutes.
  2. Turn off the mixer and sift in the cornstarch.
  3. Mix again on medium low till well blended, scraping down the sides.
  4. Meanwhile, heat up the milk with the 2 tablespoons of the remaining sugar.
  5. Bring the milk to a boil.
  6. Pour about half of the milk slowly into the egg mixture whisking constantly.
  7. Then pour the mixture back into the saucepan with the remaining milk and on low bring up to boil to thicken.
  8. Whisk continuously to make sure it doesn't catch at the bottom and burn about 2 minutes.
  9. Once the pastry cream is thickened add the white chocolate and whisk thoroughly to ensure the chocolate is melted and incorporated.
  10. Put a piece of cling wrap right on the surface of the cream and refrigerate.
  11. Let chill for about an hour or two before using.
Chocolate Pâte Sucrée
  1. In a bowl, whisk together flour, cocoa and salt
  2. In the bowl of a food processor, pulse the butter and sugar until the sugar disappears.
  3. Add the flour/cocoa mixture and pulse until the mixture resembles coarse meal.
  4. Add the egg and pulse until incorporated.
  5. Dump out into a board or counter and knead gently till the dough holds together.
  6. Wrap with plastic and chill for 30 minutes before rolling out.
  7. If baking the tart shells that day, preheat the oven to 400℉/200℃ (for a rectangular or round pan)
  8. The dough is pretty easy to roll out on a counter top with a good dusting of flour.
  9. You can also choose to roll it out between parchment or plastic.
  10. Roll out the dough to 18" by 8" for a rectangular pan or 12" for a 9" round pan.
  11. Lay the pastry gently into the pan and trim excess.
  12. At this point, the tart shell can be frozen for use later.
  13. If making that day, let the tart shell chill for at least 10 minutes (I put it in the freezer to chill quickly)
  14. After 10 minutes, pull out the tart and line with parchment paper.
  15. Fill the shell with pie weights or beans and bake blind
  16. Place the tart in the oven and bake for 5 minutes at 400℉/200℃ **
  17. Lower the heat to 375℉/190℃ and bake for 15/20 minutes or until set.
  18. If the dough is not set, it will stick to the parchment more.
  19. Remove the beans or pie weights, prick lightly and bake for another 10/15 minutes.
  20. Remove from the oven and cool on a wire rack before filling.
  21. When the tart shell is cool, fill with the pastry cream and decorate with blackberries.
* If you are making tartlets: bake at 375 for about 10 minutes and then remove pie weights and bake for another 2 or 3 minutes.
If tart shells are frozen for more than 6 hours, you don't need pie weights.
The pastry makes 8 standard tartlets or a 91/2" round tart.
I had enough pastry to make 3 tartlets after my rectangular tart.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/white-chocolate-blackberry-tart/