I’m gross. I need a shower.
But still, I sit before you and I smile.
I’m a smiling like a darn fool because for one thing, I have this large luscious berry-loaded white chocolate truffle tart sitting in my fridge. Minus the small sliver I extracted to make sure it wasn’t nasty.
For two, today I tied on an apron for the first time since leaving Athens. Felt good. Real good.
For three, I’m down to one styrofoam box in my fridge… meaning the mounds of restaurant leftovers are nearly gone… meaning I can go back to eating like a normal person… meaning I might avoid buying new pants. Win.
For four, my mama and my brotha are heading down to visit me for the weekend. Lawd knows, this girl right here could use some familiar loving contact.
And since we landed at four, Happy 4th of July …weekend.
Yet another reason to smile.
And have a slice a patriotically dressed pastry.
I realized halfway through making this thing that it probably would’ve been more American to bake a pie.
I really just wanted to break in my new tart pan. Holla at France.
Isn’t it dandy how well summer produce correlates with Independence Day?
Imagine trying to make USA-tinted chow during autumn… food coloring. Lots of it.
But no, summer blesses us with a lush abundance of vibrant hues in reds and in blues. It’s so meant to be.
And when you take some of those juicy gems, nestle em down in creamy white chocolate ganache, then cradle all that rich red white and blue bliss in a buttery shortbread shell, freedom tastes so very sweet.
PS in actually making this baby, that whole process above is totally reversed. I just like to complicate junk.
Like I said, I have company coming to town and I’m certain you have a many 4th of July festivities to get underway yourself.
I need to clean myself and the sty I currently live in, but I wanted to leave you something tasty and spirited for this special weekend.
Amidst your cookouts, boozing, fireworks, picnics, hot dog eating contests and whatever else you may partake in to celebrate, be sure to set aside a minute and consider the factors that created this grand nation..the foundations upon which our independence stands.
Happy Birfday Amurica.
Summer Berry White Chocolate Truffle Tart
For the tart shell
Adapted from Smitten Kitchen
- 1 & 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon salt
- 9 Tbsp very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg yolk
Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
**If you do not wish to use a food processor, feel free to do this by hand using a pastry blender or two butter knives and/or fork.
Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture. Pierce all over with a fork.
Freeze the crust for at least 30 minutes, preferably longer, before baking.
Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.
Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown. Transfer the pan to a rack and cool the crust to room temperature.
For the filling
- 12 ounces good quality white chocolate, chopped
- 3/4 cup heavy whipping cream
- 1 & 1/2 tbsp butter
- an assortment of fresh berries (blueberries, raspberries, strawberries) about 2 cups
Place the white chocolate in a heat-proof bowl and set aside.
Over medium-low, heat the butter and cream in a heavy bottom saucepan. As soon as the liquid reaches a boil, remove from heat and pour over the chocolate. Let stand five minutes, then whisk until smooth.
Pour the ganache into the cooled pastry shell, then arrange fresh berries on top, allowing to sink into the chocolate.
Refrigerate until set.