Truffle Fruit Tart

Decadently sinful.

2 cups 500 ml   flour
3.4 cups 175 ml   shortening or butter
1 tbsp 15 ml   sugar
1   beaten egg
1 tsp 5 ml   vinegar
2 tsp 10 ml   water
1 lb 500 g   white chocolate, chopped
0.3 cup 75 ml   butter
2.3 cup 150 ml   heavy cream
1 cup 250 ml   raspberries
1 cup 250 ml   blackberries
1. Assemble pastry. Mix flour, shortening or butter and sugar together in a food processer or with pastry blender. Add butter/shortening, water and vinegar. Mix until dough forms a ball.

2. Preheat oven to 400*F/200*C. Roll out dough to cover a medium sized pie pan. Place sheet of foil over pastry and fill with dried beans. Bake until pastry is slightly golden, about 20 min. Remove weighted filling and bake a further 7 min.

3. To make filling melt chocolate and butter together in double boiler. Ensure water does not boil. Stir in cream gradually so as not to curdle. Remove from heat and let cool.

4. Place berries in bottom of pastry and pour over filling mixture. Refrigerate overnight to set.