The Royal Chef At Home: Easy Seasonal Entertaining

WHITE CHOCOLATE, BLUEBERRY & STRAWBERRY CROUSTADE

PEOPLE I MEET OFTEN INSIST THAT “I CAN’T DO PASTRY, I DON’T HAVE COLD HANDS.” I’m not sure if this is a myth or not, but many people would rather buy a ready-made pastry shell than make one themselves. To be honest, I think it has more to do with rolling the pastry out and lining tart pans. This recipe uses phyllo dough and is super easy to make. You have to be gentle though when it comes to putting the fruit in so it doesn’t collapse. Well worth the effort, this delicious red, white and blue dessert really will wow your family and friends. TIP: always let the dough thaw in the refrigerator overnight. This will keep the sheets whole when it's time to unroll them. As you unroll the sheets, place a damp towel over the remaining phyllo so it doesn't dry out and start to break apart.

1 eight inch loose bottom tart pan

¾ cup white chocolate chips, about six ounces ½ cup heavy whipping cream (at room temperature) 1 egg white

2 cups fresh strawberries, hulled and quartered

2 cups fresh blueberries ¼ cup powdered sugar

12 sheets phyllo pastry ½ cup unsalted butter, melted 1 egg yolk

4 Prepare the chocolate filling. Melt the chocolate in a large bowl set over a pan of simmering water. When melted, remove the bowl and set aside to cool. In a separate bowl, whip the egg white until stiff. Set aside. 5 In a third bowl, whip the heavy cream into soft peaks. Fold the whipped cream into the cooled melted chocolate and then fold in the stiff whipped egg white. Pour the mix into the center of the pastry shell and refrigerate for at least 3 hours, until nicely set. Garnish the top with the berries and dust the outer shell of the pastry shell with powdered sugar just before serving.

1 Preheat the oven to 400ºF.

2 Unroll the phyllo dough sheets and cut in half. Lay one sheet inside the pan and allow it to come up the sides. Mix the melted butter with the egg yolk and using a pastry brush lightly brush the pastry sheet. Place the second sheet on top at a different angle creating a nice overlay. Repeat the process, circling around the pan, with all of the sheets. Scrunch up the extra phyllo on the sides and tease it into the pan creating a well in the bottom for the filling once baked. 3 Bake the pastry shell for about 15-20 minutes until golden brown. Remove from the oven to cool completely.

91 SUMMER · FOURTH OF JULY FIREWORKS FIESTA