White Chocolate Cherry Tart

I made this on the fly at Chez Bushwick after finding some fresh cherries and having left over white chocolate, which I had used for some ice cream. It was really yummy, though I think it needs some salt and the filling measurements I did would work for two tarts.

Ingredients

Crust

• 250 Grahams AP Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon sugar
• 135 grahams very cold butter, cut into small piece
• 1 large egg mixed with 1 teaspoon of cold water

Filling

• 1/2 cup half and half
• 1 cup whole milk
• 1/3 cup brown sugar
• 4 egg yolks
• 6 ounces white chocolate
• 1 cup + 3 tabelspoons all purpose flour
• 1 1/2 cups of cherries, pitted and sliced in half.

Instructions Crust

1. Sift flour, sugar, and salt onto work surface
2. Add the cubbed butter to the flour mixture and cut into flour with fork (or pastry scraper) until the butter is the size of little peas.
3. Form a well in the center of the mixture and pour in the water-egg mixture. Working until just incorporated and the dough holds together. (You may need to add more ice water). Working any piece into the dough with your palm.
4. Gather the dough into a disk and wrap in plastic
5. Refrigerate the dough an hour or up to 24 hours
6. Flour a work surface, roll out the dough to a 10 inch circle that’s about 1/8 inch thick
7. Lightly wrap over rolling pin and place in pie dish
8. press into dish and cut excess dough
9. Place a piece of parchment paper over the top and add pie weights
10. Bake at 350 degrees for 40 minutes, remove pie weights and let cool

Filling

1. Mix half and half, cream and sugar over medium heat until just simmering
2. Temper Egg Yolks, by adding some of warm milk to eggs, mixing and then adding the egg/milk mixture back into the sauce pan. 
3. Chop white chocolate and place in a medium bowl
4. Warm up milk/egg mixture again till just simmering, and pour over white chocolate
5. Add in flour, mix until incorporated
6. Place cherries in crust
7. Pour mixture over cherries, add additional cherries on top if needed.
8. Bake for about 40 minutes or until set at 350 degrees