How to make
Gorgeous fruit tart with cherry, lime and white chocolate flavors, suitable for serving as an exquisite dessert for your special occasions.
Starts with the preparation of the base, which is made of buttery and quite crumbly dough.
Pour into a bowl the flour, a pinch of salt and sugar (the brown sugar is best to be grinded into a powder, but it can left as crystals, if you like).
Cut the cold butter into pieces and rub it until a crumbly mixture is obtained. It is done much faster grinded in a blender.
Add a little cold milk (about 1 tbsp.). That way the buttery crumbs are made into a dough.
Form it into a ball and roll it out between two sheets of baking paper. The shape depends on form in which you will bake it - if the standard round tart form is 10.2″ (26 cm), then the dough is rolled out into a round crust with a diameter of 28 cm.
If, like me, you have chosen the rectangular tart shapes (11.5 x 34.5 cm), then roll it out into a rectangular shape and roll it out two centimeters more for the walls.
The top layer of paper is peeled off and the rolled out crust is turned over and placed on the form, by pressing it with your fingers, so that it sticks to the walls and bottom. In case it breaks or cracks, don't worry, you can shape it again directly into the form.
If the tart form has no holes, prick it with a fork, so that it does not rise during baking.
It is left in the freezer for 15 minutes.
Bake it for 20 minutes or until it aquires a golden brown color on the edges at 360°F (180°C) in a preheated oven.
The base is left to cool completely and during this time the white chocolate butter cream with a taste of lime is prepared.
Grate the chocolate in a metal bowl and pour the water over it. Place it in a water bath at 100°F (37°C), maximum 100°F (40°C), by stirring it constantly for about 3 minutes to melt and merge everything.
Add the butter and continue the same procedure for another 4 minutes. It is then flavored with finely grated lime peel - without the white parts.
Pour the prepared white cream over the base and store it in the refrigerator for 30 minutes to set.
Now's the time for the cherry couverture, for which the pitted cherries, sugar and lemon juice are boiled for 5 minutes.
Blend, strain and allow the temperature to drop to 180°F (80°C), during which time the gelatin is hydrated in cold water.
When the gelatin sheet swells up, strain it from the water and add it to the cherry sauce. Stir and let the temperature drop for a few minutes and the topping shouldn't be warm when you pour it on the cream.
Remove the tart from the refrigerator, pour the cherry glaze over it and set it aside again to set for 2 hours.
The finished cherry tart with white chocolate is decorated with fresh cherries and finely grated lime peel.
Enjoy!
