Recipe

Chocolate Pastry

Step 1: Preheat the oven to 350°F.

Step 2: In a medium bowl, whisk together the flour, cocoa and salt.

Step 3: In a large bowl, combine the butter, sugar and vanilla. Add the dry ingredients and mix just until well combined.

Step 4: Divide the dough evenly among 8 3″ tart pans with removable bottoms. Press the dough onto the bottom and up the sides of the pans. Bake until firm and crisp, about 20-25 minutes. Cool on a rack.

White Chocolate Filling

Step 1: Combine the crème fraîche and half of the double cream in a medium saucepan. Bring to a simmer over medium heat.

Step 2: Place the white chocolate in a heatproof bowl; pour the crème fraîche mixture over top and let stand for 2 minutes.

Step 3: Whisk until the chocolate has melted and mixture is smooth. Refrigerate, covered, until completely cooled and firm, 2-3 hours.

Step 4: Lightly crush the berries; spread in the cooked tart shells.

Step 5: Whisk the remaining double cream until soft peaks form. Whisk this into the chilled crème fraîche mixture. Divide the filling among the prepared tart shells.

Step 6: Refrigerate for at least 1 hour longer.

Step 7: Garnish each tart with white chocolate shavings and a dusting of cocoa powder.