Pastry shell:
1/2 cup (1 stick) unsalted butter, slightly
softened
1 tbs corn oil or other flavorless vegetable
oil
3 1/2 tbs granulated sugar
1/8 tsp salt
1 large egg
1 tsp vanilla extract
Generous 1 1/2 cups all-purpose flour
Filling and garnish:
1 tsp unflavored gelatin
2 tbs light rum (or water if preferred)
1 cup heavy (whipping) cream, divided
6 oz top-quality white chocolate, coarsely
chopped
3 oz cream cheese, cut into small chunks and
slightly softened
1/8 tsp finely grated lemon zest (yellow part
of skin)
2 large egg whites, completely free of yolks
1 tbs granulated sugar
2 tsp vanilla extract
About 4 cups (1 1/4 pounds) fresh, uniformly
sized strawberries, sliced
2 - 3 tbs red-currant or raspberry jelly,
heated to boiling and cooled to syrupy
Melted white chocolate, for garnish (optional)
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| Method
To prepare pastry
shell: In a large mixer bowl with mixer set
on medium speed, beat butter, oil, sugar, and
salt until light and well blended. Add egg and
vanilla, beating until thoroughly incorporated.
With mixer on low speed, beat in half of flour
just until incorporated. By hand, stir in remaining
flour until evenly incorporated but not overmixed.
Refrigerate dough for 15 - 20 minutes, until
cool but not firm. Lay dough between two sheets
of wax paper. Roll into an even 12-inch round,
checking underside of dough and smoothing out
any wrinkles that form. With paper in place,
refrigerate dough on baking sheet for at least
1 hour and up to 48 hours if desired. Allow
dough to warm up until slightly pliable, but
not soft, before using.
Position a rack
in center of oven and preheat to 375ºF. Peel
off wax paper and lay dough in 11-inch scalopped
tart pan, preferably with removable bottom (or
10-inch pie plate). Smooth dough firmly and
evenly into bottom and sides of pan, patching
any tears as necessary. Trim off excess dough
so it is even with pan edge. Prick shell all
over with a fork. Grease a 14-inch or slightly
larger square of heavy-duty aluminum foil. Lay
foil, greased side down, in pan, smoothing against
bottom and sides and folding over outer edge
of pan so dough is completely covered. Bake
for 15 minutes. Gently remove foil. Lower heat
to 350ºF and continue baking for 9 - 14 minutes
longer until shell is firm in center and lightly
tinged with brown. (If edges brown too rapidly,
wrap with narrow strips of foil and continue
baking until center is just tinged with brown.)
Transfer pan to wire rack until shell is completely
cooled. Use immediately or store, in pan and
wrapped airtight, for up to 24 hours.
To prepare filling:
Sprinkle gelatin over rum in a small bowl. Set
aside until gelatin softens. In a medium saucepan
on medium-high heat, bring 1/4 cup cream just
to a boil. Immediately remove from heat. Add
softened gelatin mixture, stirring until gelatin
dissolves. Stir in white chocolate, continuing
to stir until chocolate melts. Stir in cream
cheese and lemon zest. Return pan to burner
on lowest heat, stirring until cream cheese
just melts. Set mixture aside to cool to room
temperature.
Using completely
grease-free beaters and mixer bowl, beat egg
whites until soft peaks begin to form. Gradually
add sugar, beating until peaks are just slightly
stiff. Turn out beaten whites and vanilla into
chocolate mixture, but do not stir. Put remaining
cream in bowl used for whites and beat to soft
peaks. Add chocolate mixture and egg whites
to whipped cream, whisking lightly until ingredients
are thoroughly blended but not overmixed. Carefully
lift pastry shell from pan and transfer to serving
plate. Turn out filling into pastry shell. Working
from outer edge, arrange strawberries, cut side
down, in concentric circles on top of filling.
Carefully cover
and refrigerate at least 3 hours and up to 8
hours if preferred. Just before serving, generously
brush berry tops with jelly and, if desired,
garnish top with a light zig-zag drizzling of
melted white chocolate. Cut slices with a large
sharp knife. Enjoy!
Serves
8 -10
Bella
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