Strawberry, White Chocolate and Yogurt Tart

STRAWBERRY, WHITE CHOCOLATE, AND YOGURT TART

Serves 12

Flaky Pie Dough

Makes 17 ounces (480 grams)

• 10 tablespoons plus 2 teaspoons (5.3 ounces; 150 grams) cold unsalted butter
• 1/3 cup (80 grams) ice water
• 1 teaspoon (5 grams) cider vinegar
• 1+2/3 cups (233 grams) all-purpose flour
• 1 tablespoon (13 grams) granulated sugar
• 1/2 teaspoon (4 grams) fine sea salt

White Chocolate & Yogurt Filling

Makes 1.22 pounds (555 grams)

• 2 tablespoons (30 grams) water, at room temperature
• 2 teaspoons (8 grams) powdered gelatin
• 1 lemon
• 2 tablespoons (25 grams) granulated sugar
• 1/2 cup (120 grams) heavy cream
• 5.6 ounces (160 grams) white chocolate, finely chopped
• 1 cup (230 grams) plain full-fat strained (Greek-style) yogurt

Macerated Strawberries

• 6+1/4 cups (1.65 pounds; 750 grams) fresh strawberries, hulled
• 1/4 cup (50 grams) granulated sugar

Note: Macerating the berries intensifies their flavor, but it also makes the assembly time sensitive: macerate them too long and they will become limp. The crust and filling may be prepared ahead of time, but macerate the berries shortly before assembly, and put everything together at the last minute for the best texture.

1. To make the dough, cut the butter into 1-inch (2.5-cm) pieces and freeze for 20 minutes.
2. In a small pitcher, stir together the water and vinegar and refrigerate until needed.
3. In the bowl of a food processor fitted with a metal blade, process the flour, sugar, and salt until blended. Add the butter pieces, pulsing until they are the size of hazelnuts. While pulsing, gradually drizzle in all but 2 tablespoons (30 grams) of the cold water-vinegar mixture through the feed tube until the dough resembles coarse meal. To test it, squeeze a small piece of the dough in the palm of your hand. If it mostly sticks together, you have added enough liquid. If not, gradually pulse in the remaining 2 tablespoons (30 grams) of water-vinegar until the dough holds together when squeezed.
4. Empty the dough into a medium bowl and gently press it into a ball with your hands. Wrap the dough with plastic wrap, flatten it into a 4-by-6-inch (10-by-15-cm) rectangle, and refrigerate for at least 4 hours. (The dough will keep, double-wrapped with plastic wrap, in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw overnight in the refrigerator before using.)
5. Roll out the dough between two large sheets of parchment paper into a rough 9 3/4-by-13 3/4-inch (25-by-35-cm) rectangle, occasionally flipping the dough with the parchment, then lifting and smoothing the parchment to avoid creases. If the dough becomes soft and sticky as you roll, transfer the dough and parchment to a baking sheet and freeze for 5 to 10 minutes before continuing.
6. Peel off the top parchment and trim the edges with a paring knife to form a neat 9 1/2-by-13 3/8 inch (24-by-34 cm) rectangle. Transfer the dough and parchment to a baking sheet, cover with the top parchment sheet, and refrigerate for 30 minutes. Gather the scraps into a small ball, wrap with plastic wrap, and refrigerate for patching the crust later if needed.
7. To bake the dough, set a rack in the middle of the oven and preheat the oven to 375°F (190°C).
8. Peel away the top parchment sheet from the chilled dough. Lay the parchment paper back on top. Cut a sheet of aluminum foil twice the size of the dough, fold it in half and place it over the parchment. While pressing down on the center with your palm, pull up the sides of the foil about 1 inch (2.5 cm) to create a raised rim. Fill the foil with pie weights or dried beans.
9. Bake the crust for 25 minutes. Lift out the parchment, foil, and pie weights. Return the crust to the oven and bake until the center is golden and the edges are golden brown, about 15 minutes.
10. Slide the crust onto a wire rack to cool completely. If you won’t be serving the tart until later in the day, once cooled, slide the crust onto a serving plate, cover with plastic wrap, and keep at room temperature until assembly.
11. To make the filling, pour the water into a small bowl, sprinkle the gelatin evenly over the top, and let stand until the gelatin blooms and absorbs the water, about 5 minutes.
12. Using a fine-tooth rasp grater, grate the zest of the lemon (avoiding the bitter white pith) directly into a medium saucepan. Add the sugar and use your fingertips to rub the zest into the sugar. Add the cream, set the saucepan over medium-hight heat, and bring the mixture to just below a boil, stirring frequently. Reduce the heat to low and add the white chocolate and bloomed gelatin. Stir gently with a silicone spatula until the chocolate melts and the gelatin dissolves, about 3 minutes. Take the pan off the heat, add the yogurt, and whisk until smooth.
13. Scrape the filling into a medium bowl, cover with plastic wrap, and refrigerate until set, about 3 hours. (The filling will keep in the refrigerator for up to 3 days. Whish until smooth before using.)
14. About 30 minutes before serving the tart, macerate the strawberries. Cut the berries lengthwise (top to bottom) into quarters. In a large bowl, toss the berries with the sugar and let stand until the berries release their juices and the sugar dissolves, about 20 minutes, occasionally stirring them gently with a silicone spatula. Scrape the berries and their juices into a mesh strainer set over a large bowl and let drain for 10 minutes, gently shaking the strainer to help drain the juices.
15. Shortly before serving, assemble the tart. Slide the baked crust onto a serving plate. Whisk the filling until smooth, scrape it into the center of the crust and spread evenly with a small offset spatula, leaving a 1/2-inch (1.3-cm) border around the edges. Arrange the berries over the filling and serve immediately.