Roasted White Chocolate Berry Tart (gluten free), a Virtual Baby Shower and a Trip to Kentucky for G.E. Monogram

Grayson’s Gluten Free Roasted White Chocolate Berry Tart

By Irvin Lin
There’s a long and involved story about why this tart is named after Grayson. I won’t go into, other than to say it involves Lisa of With Style and Grace and her currently unborn, but soon to be born, baby boy. I originally made the tart crust with King Arthur Gluten Free Flour mix, but I prefer to use my own flours and make my own mix. If you have any gluten free flour mixes, feel free to substitute it in place of the flours I used. Oh and if you aren’t gluten free, feel free to use all purpose flour in place of all the flours and starches and leave out the flax meal. Or use a gluten full tart crust recipe in it’s place; might I recommend the crust I used on my pineapple galette?

By the way, the potato chips happen to add a nice crunch and saltiness to the crust. Make sure to use cheap grocery store potato chips for this crust. I tried it with nicer Kettle chips (both baked and fried crinkle cut ones) and they didn’t work. They basically made the crust taste too savory potato like. I also recommend using a white chocolate chip that has actual cocoa butter in it, like the ones from Trader Joe’s.

Ingredients
Crust
1/2 cup + 2 tablespoon (100 g) ultra fine white rice flour
1/2 cup + 3 tablespoons (100 g) glutinous rice flour
1/4 cup + 1 tablespoon (50 g) millet flour
1/4 cup + 2 tablespoons (50 g) cornstarch
1/2 cup (30 g) crushed potato chips
1 tablespoon sugar
3/4 cup (200 g or 1 3/4 sticks) cold salted butter
1 tablespoon (12 g) flax meal
1/4 cup cold water
1 large egg yolk

Filling
1/2 cup (100 g) white chocolate chips
1 1/2 cup (150 g) strawberries, sliced
3/4 cup (65 g) blackberries

Pastry wash
1 large egg white
1 tablespoon water
2 teaspoon turbinado sugar (or dark brown sugar)

Directions
1. Preheat the oven top 350˚F. Make the crust by combining the flours, cornstarch, crushed potato chips and sugar in a large mixing bowl. Vigorously stir the dry ingredients together with a balloon whisk until evenly distributed and uniform in color. Cut the butter into 1/2 inch chunks and sprinkle over the dry ingredients. Toss the cubes of butter to coat. Flatten the cubes with your fingers until all the butter has been smashed. Start rubbing and squeezing the butter together with your fingers, until the butter is flattened and broken into smaller bits. Mix the flax meal into the cold water and sprinkle it over flour butter mixture. Add the egg yolk as well. Toss until the dough starts to form. Using your hands, fold it until all the dry ingredients are incorporated. Split the dough into four round pieces and place in the fridge to chill for 30 minutes.

2. Sprinkle the white chocolate from the filling onto an unlined baking sheet evenly. Place in the oven for 5 minutes. When you remove it, the chocolate should be toasty brown but not black or charred. Let the chips cool until the dough has chilled, but maintain the heat in the oven.

3. Once the dough has chilled, line a clean baking sheet with a silpat or a piece of parchment paper. Sprinkle your hands with gluten free flour and pat one dough ball into a round disk roughly 6 inches in diameter and about 1/2 to 1/4 inch thick. You can roll it out with a rolling pin if you want, but since I don’t have a dishwasher I went with my hands. Place the disk on the baking sheet. Take 1/4 of the roasted white chocolate and crumble it into a powder either by hand or using a mortar and pestle (again I went the hand route). Sprinkle it in the middle of the dough, leaving about 1 1/2 inches clean edge around the dough. Place 1/4 of the strawberries and blackberries in the center of the dough (about three to four strawberries and blackberries per tart). Fold up the sides of the dough all the way around the tart. Repeat with the rest of the dough and ingredients.

4. Beat the egg white and the tablespoon of water together until frothy. Brush the top and sides of the tart dough with the egg wash and sprinkle 1/2 teaspoon of turbinado sugar over the dough. Repeat with the remaining tarts. Bake in the oven for 25 to 30 minutes or until the dough is dry to the touch and starting to brown a bit. Let cool on the baking sheet, then serve immediately.4 tarts.