We are going to a friends birthday luncheon today and QC and I thought a nice summery berry tart would be a nice dessert on a warm sunny day.

There were choices and challenges to this bake. The choice was, should I make a Berry Chantilly Cake or this tart. The tart won, but don’t feel bad, summer is a long time.

The challenge is our refrigerator died yesterday so we spent the afternoon buying and installing and transferring out food to a small refrigerator. While it is a bit inconvenient it’s only for a couple of weeks, and I only have one more required bake. (Note: required.)

I had some left over strawberries so dipped some in chocolate to add around the tart.

INGREDIENTS
Shell
• 100 g cold butter cut into small cubes
• 60 g icing sugar
• 200 g Kim’s Bread flour
• ½ tsp vanilla
• ¼ tsp salt
• 2 eggs – 1 for the dough and the other 1 reserved for an egg wash
Filling:
• 1 (12 ounce) package white chocolate chips, melted and cooled
• ¼ c heavy cream
• 8 ounces cream cheese, softened
Topping:
• 2 c fresh strawberries, sliced
• 1 c fresh blueberries
• 1 c fresh raspberries
Glaze:
• 1 c water
• ½ c white sugar
• 2 Tbl cornstarch
• 2 Tbl corn syrup

METHOD
Shell

1. Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
2. Pulse flour, sugar and salt a few times to combing
3. Add cubed butter and pulse until the mixture resembles coarse sand
4. Add egg and pulse until the dough just comes together but does not clump into a ball.
5. Chill in fridge for an hour.
6. Roll dough between sheets of wax paper until ~2 inches wider and longer than the tart pan (It needs to cover the bottom and all sides of the pan,) then refrigerate for 15-30 minutes
7. Spray tart pan and flip chilled sheet of dough onto the pan and press into all corners. Dock the dough on the bottom of the pan.
8. Fill with baking beads and bake 15-20 minutes, until the dough is dry and the edges begin to brown.
9. Take from oven and remove parchment paper.
10. Egg wash the edges of the tart.
11. Return to oven and bake crust until lightly browned, 10 to 15 minutes. Let cool completely.
    Filling
12. Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
    Glaze
13. Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
    Topping
14. Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

Kim’s Gluten Free Bread Flour Blend
Yield: 700g (5 c)
INGREDIENTS

• 285g Bob’s Red Mill potato starch
• 250g superfine white rice flour (DON’T use regular rice flour, ie Bob’s Red Mill)
• 75g Tapioca flour
• 75g Whey protein isolate or egg white protein.
• 15g Xanthan gum
  METHOD

1. Weigh all ingredients and add to a stand mixer bowl
2. Mix on low, with bowl covered for 30 seconds