How to make
Knead a soft dough from the ingredients for the layer. Wrap it in transparent foil and leave for 15-20 minutes in the refrigerator to rest and tighten.
Then heat the oven to 360°F (180 °C). Roll the dough out into a sheet 1/8 thick and a diameter slightly larger than that of the dish.
Transfer it using a rolling pin into a lightly floured baking form with a diameter of 10″ (26 cm) and removable sides. Press it down along the bottom and walls. Prick it with a fork, cover with aluminum foil and place weights on top – pellets or beans, for example.
Bake in the oven for 20 minutes, then remove the weights and the foil and bake another 10 to 15 minutes until the dough gets rosy. Allow it to cool and remove from the baking form.
To prepare the white ganache, boil 2/5 cup (100 ml) of liquid cream and add 6.5 oz (180 g) white chocolate, broken into pieces, and then stir until you get a smooth mixture. Once cool, add 1 cup (250 g) of sour cream and stir until they're mixed well.
Prepare 1 packet of vanilla pudding according to the package's directions (brand by choice) and once it cools a bit, before it hardens, add it to the aforementioned mixture.
Fill the layer with cream and top with fruits of your choice. You may also cover the fruits with a gelatin fruit glaze or a little gelatin and sugar that have been dissolved in water until swollen, then heated on a water bath until dissolved. Once it cools, pour it onto the tart.
