Strawberry Tartlets with White Chocolate Cream
From Cherrapeño

Amounts are a bit vague, and depends on the amount of pastry/fruit/cream you have to use up.

Cooked tartlet cases, made from sweet tart dough recipe below
White chocolate cream, made from the recipe below
Blueberries, or blueberry sauce from this recipe

White Chocolate Cream
1 cup double cream
½ cup custard, good quality if shop bought
5oz white chocolate, melted

Whip the cream to soft peaks, then whip in the custard.
Melt the white chocolate and when it has cooled, fold it into the cream.

Sweet Tart Dough
Adapted from Baking: From My Home to Yours by Dorie Greenspan

8oz plain flour
2oz icing sugar
4oz butter, cut into cubes
pinch salt
1 large egg yolk

Using a food processor, blend the flour, icing sugar and pinch of salt with the cubes of butter until it resembles fine breadcrumbs. Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk, a teaspoon at a time until it does come together.

Turn out onto a lightly floured work surface and roll it out to fit your tart tin. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375ºF. Butter the shiny side of a piece of foil and put it buttered side down on the pastry, bake for about 15 minutes. Remove the foil and bake for a further 10 minutes until nicely browned.

Note: Dorie recommends pressing the dough evenly into the tin - I prefer rolling the pastry out with a rolling pin, as I get a more even sheet.