400g white chocolate, (see note) broken into tablets
100g ground almonds
80g (1/4 cup) raspberry jam
125g fresh raspberries
125g fresh blueberries
2 blood plums, stoned, each cut into thin wedges, wedges halved
2 tablespoons dried breadcrumbs
Caster sugar, to sprinkle
Pouring cream, to serve
200g unsalted butter, finely chopped
55g (1/3 cup) icing sugar, sifted
2 teaspoons ground cinnamon
3 hard-boiled eggs, whites discarded
60g (1/2 cup) ground almonds
300g (2 cups) plain flour
To make pastry, process butter, sugar, cinnamon and hard-boiled egg yolks in a food processor until combined and creamy. Add ground almonds and flour, and process until mixture just comes together in small clumps. Form pastry into a thick rectangle (the dough will be soft but will firm on chilling), cut into 8, then wrap together in plastic wrap. Freeze for 1 hour or until firm.
Meanwhile, to make white chocolate filling, process 300g chocolate and ground almonds in a food processor until finely chopped. Add eggs and process until just combined. Transfer to a bowl and set aside until needed.
Working with one piece of pastry at a time, coarsely grate pastry, then firmly press over the base and side of a tart pan. Repeat with remaining pastry and pans, then place pans on a tray and freeze for 15 minutes to firm.
Place a heavy-based oven tray in the oven and preheat to 190C. Meanwhile, spread 1 heaped teaspoon of jam over the base of each tart shell. Divide white chocolate filling into 8. Using your hands, press mixture over the top of jam in each tart shell.
Chop remaining 100g chocolate tablets into small cubes, then place in a bowl with berries, plums and breadcrumbs, and toss gently to combine. Spoon the fruit topping over white chocolate filling. Place tarts on the preheated oven tray and bake for 30 minutes or until the pastry is dark golden.
Sprinkle tarts generously with sugar and stand for 15 minutes. Serve warm or at room temperature with cream.