White Chocolate Lemon Pecan Scones

Photo Courtesy of « Tart to Heart

White Chocolate Lemon Pecan Scones « Tart to Heart

White Chocolate Lemon Pecan Scones

Yield: 16 scones

Ingredients:

2 cups whole wheat pastry flour
1 cup all-purpose flour
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3/4 cup white chocolate chips
3/4 cup chopped pecans, toasted
1 Tbsp grated lemon zest
1/4 cup fresh lemon juice
3/4-1 cup buttermilk
Raw sugar, for garnish
16 pecan halves, for garnish

Directions:

Combine the flours, sugar, baking soda, baking powder and salt in a large mixing bowl and place in the freezer for 5-10 minutes.
Meanwhile, cube the butter and keep cold. Remove the cold dry ingredients from the freezer and add the butter. Use your fingers to rub the butter into the flour to form pea-sized pieces. Return to the freezer while you gather the other ingredients. Combine the lemon juice and buttermilk in a bowl or glass measuring cup.
Remove the bowl from the freezer. Add the white chocolate, pecans and lemon zest and toss to combine. Add the buttermilk mixture and gently stir with your hands until the mixture forms shaggy pieces that hold together when pressed (add up to ¼-cup more buttermilk if needed).
Lightly flour a work surface and turn out the dough. Gently knead the dough until it comes together. Divide into two pieces. Form each piece into a round about 1 inch thick. Cut each round into 8 equal wedges. Place on parchment-lined sheet trays and place in the freezer for 5-10 minutes.
Preheat your oven to 350ºF. Remove the scones from the freezer. Brush with buttermilk and sprinkle with raw sugar.
Bake 10 minutes. Remove from the oven, place the pecan halves on top of each scone, and return to the oven to bake 10 more minutes, until golden brown. Let cool 5 minutes before removing from the pan. Serve warm or at room temperature. Enjoy!

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Many thanks to « Tart to Heart!

The Galley Gourmet: Strawberry and White Chocolate Mousse Tart

Photos Courtesy of Gourmet Gallery

The Galley Gourmet: Strawberry and White Chocolate Mousse Tart

Strawberry and White Chocolate Mousse Tart

*Begin preparing this the day before to allow the mousse to set.

For the Tart Dough
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
9 Tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes
1/4 teaspoon kosher salt
1 extra large egg

For the White Chocolate Mousse
6 ounces good quality white chocolate chips
1 1/4 cups chilled whipping cream, divided
3/4 teaspoon powdered gelatin
1 Tablespoon water
1/2 teaspoon vanilla
2 extra large egg whites
1/8 teaspoon cream of tartar
1/3 cup seedless raspberry jam
1 Tablespoon freshly squeezed lemon juice
16 ounces fresh strawberries, hulled and thinly sliced lengthwise

For the Tart Dough

In the bowl of a food processor, add the flour, sugar, and salt. Pulse until combined. Scatter the butter pieces over the flour. Process in short bursts until the butter is the size of peas. Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump. Place a piece of plastic wrap on the counter and dump the dough onto the surface. Using the plastic wrap and the back of your hands, gently press the dough into a disk. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 375º F. Remove the dough from the refrigerator. If refrigerated overnight, let it rest at room temperature for 10 minutes. On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking. Roll up the dough around the rolling pin and gently unroll it over an 9 1/2-inch tart pan with a removable bottom. Fit the dough into the edge of the pan. Roll the rolling pin over the top of the pan to remove the excess dough (let the kids practice their baking skills with the scraps). Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.
Line the tart pan with aluminum foil and fill with dried beans or pie weights. Bake for 25 minutes. Remove the weights and foil and bake for another 10-15 minutes or until golden brown. Place on a rack to cool completely.

For the White Chocolate Mousse

Combine the white chocolate and 1/4 cup whipping cream in a large heat-proof bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and stir until the chocolate is melted and the mixture is completely smooth. Remove the bowl and allow the mixture to cool until lukewarm, about 15 minutes. In small bowl, combine the gelatin and water. Allow the mixture to bloom for 5 minutes. Place the gelatin mixture in the microwave and cook until melted, about 5 seconds. In a large bowl, beat the remaining cream and vanilla until soft peaks form. Add the gelatin mixture and beat until combined. Using clean dry beaters or a whisk attachment, beat the egg whites and cream of tartar until stiff (but not dry) peaks form. Gently fold the whites into the chocolate mixture, then fold in the whipped cream. Transfer the mixture into the cooled crust and smooth the top with a offset spatula. Chill overnight.

In a small saucepan, combine the jam and lemon juice over medium heat; stirring until the jam melts. Remove from the heat. Arrange the sliced strawberries in concentric circles on top of the set mousse. Gently brush the berries with the melted jam mixture. Serve immediately or chill the tart for up to 2 hours. Enjoy!

Many thanks The Gallery Gourmet!

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