P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Meyer & White Chocolate Tart W/ Blackberry Sauce
(Jim Dodge Seafood)
Show: May 29, 2003

Tart Dough

Ingredients: Yields 8 Servings
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
8 tablespoons cold unsalted butter
1/4 cup heavy whipping cream

Procedure:
Blend together the dry ingredients in a food processor. Cut butter into 1/2 inch chunks add to dry ingredients and blend until a coarse meal is reached. Add cream and mix until dough comes together forming a ball. Turn out the dough from the bowl on to a lightly flour dusted counter.

With your hands, gently knead the dough with shallow strokes until dough is evenly textured throughout. Be careful not to over handle the dough, which would make it tough. Shape into a round pad and roll into an 11-inch circle using a wooden rolling pin and keeping the dough lightly dusted with flour at all times.

Line a 9-inch metal tart pan with the circle of dough, trim the edge, and chill 2 hours. Adjust your oven rack to its lowest level and preheat to 350°F. Line the top and inside edge of the dough with heavy aluminum foil. Using your hands gently press the foil against the dough.

Use the tips of a fork to press holes through the foil and dough spacing them 1/2 inch apart and covering the bottom. Bake on the bottom rack for about 35 minutes or until the edge is a light golden brown.

Remove from the oven and cool on a rack for 15 minutes. Carefully remove the foil and let cool on the rack for another hour.

Filling

Ingredients:

1 cup heavy cream
3 large eggs
1/2 cup sugar
1/3 cup fresh Meyer lemon juice
4 ounces white chocolate, cut into 1/2 inch pieces

Whip the cream to firm peaks. Cover and chill until needed. In a medium stainless steal bowl beat the eggs until blended. Stir in sugar and then key limejuice. Cook over boiling water, stirring continuously with a wire whisk until curd thickens resembling pudding.

Remove from the heat and stir in white chocolate until melted and completely incorporated. Set aside to cool at room temperature. Fold the cool lemon into the cream and immediately pour into the tart shell. Spread the top evenly and refrigerate covered for 6 hours.