Filling:
- 1 cup white chocolate, chopped
- 2 cups fresh or frozen mixed berries (e.g. raspberries, blackberries, blueberries, and/or strawberries)
- 1 cup whipping cream
- 7 tbsp butter
- 2/3 cup sugar
- 1 egg
- 3/4 cups flour
Pie Crust:
Store bought Shortbread Cookie
Instructions:
Distribute chocolate and berries evenly on bottom of shell, carefully cover with plastic wrap, and refrigerate. In a stainless steel bowl or mixer, whip cream, then cover in plastic wrap and set aside in the refrigerator. In a different or cleaned bowl of mixer, combine butter and sugar and whip on medium-high speed until well combined. Add egg and whip until light and fluffy and colour changes from yellow to white. Stop mixer and add flour. On low speed, mix until just combined. Do not overmix. With a wooden spoon or rubber spatula, fold in pre-whipped cream.
Preheat over to 350F. Remove tarte pan from refrigerator, carefully uncover, and pour filling evenly over berries and chocolate. Place tarte pan on a baking sheet and bake 45 minutes or until golden brown (Mine took close to 90 minutes). Remove from over and let cool for 2 hours before serving.
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