-
1
Preheat 350F.
-
2
Roll out tart crust dough on floured work surface to 13-inch round.
-
3
Transfer to 9-inch-diameter tart pan with removable bottom, pressing into place.
-
4
Trim dough overhang to 1/2 inch.
-
5
Fold overhang in; press firmly, forming double-thick-sides.
-
6
Freeze 15 minutes.
-
7
Line crust with foil.
-
8
Fill with dried beans or pie weights.
-
9
Bake until sides are set, about 15 minutes.
-
10
Remove foil and beans, Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 18 minutes.
-
11
Transfer pan to rack; cool crust completely.
-
12
Finely chop 1/2 cup blueberries in processor.
-
13
Transfer to heavy medium saucepan.
-
14
Add 3 tablespoons lemon juice and sugar and stir over medium heat until mixture boils and thickens slightly, about 3 minutes.
-
15
Remove from heat.
-
16
Stir in remaining 2 1/2 cups blueberries.
-
17
Cool.
-
18
Combine 1 tablespoon water and 3 tablespoons lemon juice in heavy small saucepan.
-
19
Sprinkle gelatin over.
-
20
Let stand 10 minutes to soften.
-
21
Stir over low heat just until gelatin dissolves.
-
22
Set aside.
-
23
Bring 1/4 cup cream to simmer in heavy medium saucepan.
-
24
Remove from heat.
-
25
Add white chocolate and stir until smooth.
-
26
Whisk in gelatin mixture.
-
27
Refrigerate until just cool and beginning to thicken slightly, stirring often, about 10 minutes.
-
28
Beat remaining 3/4-cup cream in medium bowl until stiff peaks form.
-
29
Gently fold into white chocolate mixture.
-
30
Spoon mousse into curst; smooth top.
-
31
Refrigerate until set, about 2 hours.
-
32
Spoon blueberry mixture over white chocolate mousse, covering completely.
-
33
refrigerate until cold, about 1 hour.
-
34
(Can be made 1 day ahead.
-
35
Keep refrigerated.)
-
36
Remove tart from pan.
-
37
Transfer tart to platter.
-
38
Sprinkle with white chocolate shavings.
-
39
Cut into wedges and serve.
-
40
Mix flour, powdered sugar and salt in processor.
-
41
Add butter; process until mixture resembles coarse meal.
-
42
Mix egg yolks and water in small bowl.
-
43
Add to flour mixture and process until moist clumps form.
-
44
Gather dough into ball; flatten into disk for round tart or into square for rectangular tart.
-
45
Wrap in plastic and refrigerate 1 hour.
-
46
(Can be prepared 3 days ahead.
-
47
Keep refrigerated.
-
48
Let dough soften briefly at room temperature before rolling out.)
