-
1
Blend flour, sugar, and salt in processor.
-
2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
-
3
Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
-
4
Gather dough into ball; flatten into disk.
-
5
Roll out dough on floured surface to 13-inch round.
-
6
Transfer dough to 9-inch-diameter tart pan with removable bottom.
-
7
Trim overhang to 1/2 inch.
-
8
Fold overhang in and press onto sides, forming double-thick sides.
-
9
Pierce crust all over with fork.
-
10
Freeze crust 30 minutes.
-
11
Preheat oven to 375F.
-
12
Line crust with foil; fill with dried beans or pie weights.
-
13
Bake until crust sides are light brown, about 25 minutes.
-
14
Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer.
-
15
Cool crust completely in pan on rack.
-
16
Combine white chocolate and 1/4 cup whipping cream in large metal bowl.
-
17
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth.
-
18
Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
-
19
Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form.
-
20
Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry.
-
21
Fold whites into chocolate mixture, then fold in whipped cream.
-
22
Transfer mixture to cooled crust; smooth top.
-
23
Chill overnight.
-
24
Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts.
-
25
Remove from heat.
-
26
Arrange sliced strawberries in concentric circles atop tart.
-
27
Brush berries with melted jam mixture.
-
28
Chill tart up to 2 hours and serve.
