Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
In a food processor, pulse the flours, sugar, and salt together just until combined. Add the butter and pulse 8-10 times until the texture is pebbly and the butter bits are the size of small peas.
In a small bowl, whisk the egg yolk, milk, and vanilla extract together, then turn the food processor on and pour the milk through the feed tube until a soft dough comes together.
Press the dough evenly with your fingers into a 9-inch tart pan or six mini tart pans, making sure the crust rises at least 1/4 inch above the edge of the rim. Refrigerate for at least an hour.
Preheat the oven to 375.
Line the tart pan(s) with foil and fill with pie weights or dried beans. Bake for about 15 minutes, until the crust is just browning and no longer puffs in the center when you peek below the foil.
Remove the tart(s) from the oven and lift the foil with weights off the crust before cooling completely.
Once the crust has cooled, make the filling: whisk the strawberry jam and creme fraiche together in a small bowl and pour into the crust.
Heat the heavy cream in a small saucepan just until bubbles form around the edges.
Pour in the white chocolate and whisk until melted. Pour the chocolate ganache evenly over the filled tart. Refrigerate for at least 1/2 hour until the ganache firms up before serving.