📖 Instructions

1. First, let's tackle the pastry crust. In a large bowl, combine 1 1/2 cups (190g) all-purpose flour, 1/2 teaspoon salt, and 1/2 cup (115g) cold unsalted butter, cut into small cubes. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. It's kind of like making a crumble topping, but way fancier, you know?
2. Next, add 1/4 cup (60ml) of ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overmix! Seriously, overmixing will make your crust tough. Nobody wants a tough crust. It should look like a shaggy mess. That's okay, even good! Gently form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This is super important; it lets the gluten relax, so your tart crust will be perfectly flakey and tender.
3. Once chilled, roll out the dough on a lightly floured surface to about 1/8 inch thickness. Carefully transfer the dough to your 9-inch tart pan. Gently press it into the bottom and up the sides, trimming any excess dough. Prick the bottom of the crust with a fork several times to prevent air bubbles from forming during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes at 375°F (190°C). Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
4. While the crust is baking, let's get started on the delicious white chocolate ganache! In a heatproof bowl set over a pan of simmering water (double boiler), gently melt 8 ounces (225g) of high-quality white chocolate. Once melted and smooth, remove from heat and stir in 1/2 cup (120ml) heavy cream until fully combined. You can even use a fancy whisk for that extra gourmet touch, heh. Set aside to cool slightly.
5. Now for the star of the show – the strawberries! Wash and hull about 1 pound of fresh strawberries. Slice some and keep some whole for decorating. Totally up to you, I like a mix of shapes. Arranging them is like a little edible art project!
6. Once the tart shell has cooled, spread the white chocolate ganache evenly over the bottom. Arrange the sliced strawberries beautifully, then add your whole strawberries artistically. If you’re feeling fancy, you can pipe some extra ganache around the edges for a professional-looking finish.
7. Refrigerate the tarts for at least 30 minutes to allow the ganache to set and the flavors to meld. Garnish with fresh mint leaves before serving, if you like. And there you have it - fruit tarts so good, they're almost too pretty to eat (almost!).