White Chocolate Berry Tart
INGREDIENTS
1 sheet refrigerated pie dough brought to room temperature, half of a 15-ounce box
3/4 cup heavy cream
2/3 cup whole milk
6 ounces white chocolate chips
2 tablespoons butter
1 tablespoon Godiva® White
Chocolate Liqueur
3/4 cup red berry preserves
1 cup raspberries
1 cup Blueberries
1 cup blackberries
1 cup red currants
powdered sugar for dusting
INSTRUCTIONS
Preheat oven to 375°F.
Line a 9-inch fluted round tart pan with pie dough, pressing into corners and letting it overhang rim. Trim of extra dough by running rolling pin across top of pan. Prick bottom of dough all over with a fork. Transfer to freezer for 15 minutes. Line pie shell with foil. Place pie weights on foil. Bake for 15 minutes. Carefully remove foil and weights. Return to oven and bake for10 minutes, or until golden. Let pie cool completely in pan or on wire rack.
In a bowl, whip cream until soft peaks form. Cover and refrigerate.
In a saucepan, bring milk to a simmer over medium. Remove from heat, add chips, and let stand until chocolate melts, about 5 minutes. Stir gently with a whisk until smooth. Stir in butter and liqueur. Transfer to a bowl and let mixture cool about 20 minutes, stirring often.
Using a rubber spatula, fold whipped cream into chocolate mixture in three additions.
To assemble tart, spread red berry preserves on bottom of tart shell. Pour in white chocolate mousse. Put in refrigerator for at least an hour to set. Top with berries and currants and dust with powdered sugar just before serving.
