White Chocolate & Blueberry TART

Let's Cook

1. Step 1.

   In a microwave-safe bowl, microwave 5 tablespoons unsalted butter and 1 ounce chopped white chocolate on high power for about 30 seconds, stirring until melted and smooth. Combine with 1½ cups vanilla wafer crumbs in a large bowl and stir until evenly moistened. Press the mixture firmly into a 4.5-by-14-inch rectangular tart pan or a 9.5-inch round tart pan with a removable bottom. Freeze for at least 1 hour, or until the crust is set.

2. Step 2.

   To prepare the filling, combine 1 teaspoon lemon juice with 2 tablespoons water in a small bowl. Sprinkle 1 teaspoon unflavored gelatin on top and let stand for 5 minutes to bloom.

3. Step 3.

   Place 6 ounces chopped white chocolate in the bowl of a food processor; pulse until finely chopped.

4. Step 4.

   Heat ½ cup of the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and stir in the gelatin mixture until dissolved. Pour the warm cream mixture into the food processor with the white chocolate and pulse 2 to 3 times, or until smooth. Transfer the mixture to a bowl; cover and chill for 15 to 20 minutes, until cooled completely but not yet firm.

5. Step 5.

   Whip the remaining ¾ cup heavy cream until it forms soft peaks. Fold the whipped cream into the chilled gelatin mixture until smooth. If the gelatin mixture got too firm and made the mousse slightly lumpy, press it through a fine-mesh sieve with a spatula to remove any lumps.

6. Step 6.

   Remove the crust from the freezer and spread a thin layer of ½ cup blueberry preserves evenly over the bottom. Pour the white chocolate mousse into the crust, smoothing the top with an offset spatula. Refrigerate for 15 minutes, then sprinkle 1 pint fresh blueberries over the top. Chill for 1 to 2 hours, or until completely set. Slice and serve. Covered in the refrigerator, the tart will keep for up to 3 days.