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The Blueberry and Cream Tart

Crust
1 cup all purpose flour
1 cup sliced almonds 9
tablespoons unsalted butter (cold)
3 tablespoons sugar

Filling
2 ounces white chocolate
1 cup whipping cream, chilled
2 ½ pints
blueberries, washed and towel dried

Crust
Mix all the ingredients in a food processor or with the paddle
attachment of your electric mixer. Mix beyond the crumb stage until the dough comes together. Turn the dough out onto a lightly floured surface and dust the top with flour. Roll out the dough to a 13" circle. Dust as needed to keep the dough from sticking.

Lift the dough by rolling it around the rolling pin. Unroll it over a 10
inch tart pan, so that it is loosely draped over the pan with at least
a 1" overlap all around. Work your way around the pan, gently lifting the edge of the dough so that it settles to the bottom of the pan and against the sides without stretching. Fold in the overlapping dough to make double-thick sides of the pan. Trim off any excess by running a cutting pin around the top edge. Chill 20 minutes.

Preheat oven to 375°. Line the shell with heavy aluminum foil and fill it with pie weights or dried beans. Bake 25-30 minutes, until the edges are golden brown and have begun to pull away from the sides of the pan. Remove the foil and the beans. If the bottom of the shell is very pale, return it to the oven for a few minutes to brown. Cool on a wire rack.

Filling
Melt the chocolate in the top of a double boiler over low heat. Remove the top from the pot and stir in half the cream into the chocolate with a wire whisk. Stir in the remaining cream, which should cool the mixture down. Whip to soft peaks. Spread the cream around the tart shell, mounding higher around the edge to form a ¼" wide outer ring. Fill the center with blueberries. Serve at room temperature.
(Serves 12)

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