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Receta Brown Butter Blueberry Cashew Tart With Crusted Caramel Ice Cream
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Ingredientes
- 1 c. sugar
- 1/2 c. water
- 2 c. heavy cream
- 2 c. lowfat milk
- 7 x egg, yolk
- 1 Tbsp. vanilla
- 1/2 Tbsp. salt caramel cashew, brittle Cashew Tart Crust
- 1 c. cashew
- 3/4 c. all purpose flour
- 1/2 c. sugar
- 1/2 lb frzn butter, minced
- 4 x egg, yolks Brown Butter Blueberry Filling
- 8 ounce butter, cut into small pcs
- 1 tsp vanilla
- 3 x egg
- 1 c. sugar
- 1/2 c. all purpose flour
- 3 c. blueberries Pink Peppercorn Sauce
- 6 x egg, yolks sugar
- 2 Tbsp. grenadine
- 1 tsp vanilla
- 1 c. lowfat milk
- 1 c. heavy cream
- 2 Tbsp. pink peppercorns, crushed Caramel Cashew Brittle
- 2 c. sugar
- 1 c. light corn syrup
- 1 c. water
- 2 c. cashew
- 2 Tbsp. butter
- 1 tsp vanilla
- 1 tsp baking soda The Plate wedges of cashew brittle
Direcciones
- In a medium, heavy saucepan over low heat, heat the sugar and water, swirling gently just to dissolve it.
- Increase the heat to high and boil the syrup, gently swirling the caramel as it begins to color.
- When it reaches an even deep golden, add in the cream and lowfat milk (the caramel will bubble up).
- Bring the mix to a simmer, stirring to dissolve the caramel.
- In a medium bowl, whisk together the egg yolks, vanilla, and salt.
- Whisking constantly, slowly add in the warm caramel. Return the mix to the pot and heat over medium-low heat, stirring constantly, till it is thick sufficient to coat the back of a spoon.
- Strain the custard through a fine-mesh strainer and refrigerateit quickly by placing it in the freezer or possibly in an ice bath for 15 min.
- Freeze the custard in an ice-cream maker following the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze it till hard.
- Shortly before serving, grind one-quarter of the brittle to a pwdr in a food processor.
- Spread the pwdr in a shallow dish. Using an ice-cream scoop, form balls of the ice cream.
- Roll them in the caramel pwdr and serve immediately.
- Cashew Tart Crust:In a food processor, process the cashews, flour, and sugar till they are thoroughly combined and the nuts are finely minced.
- Add in the frzn butter and process till the mix resembles coarse crumbs.
- Add in the egg yolk and process just to combine.
- Lightly flour your hands. Remove the dough and pat it into a ball. Wrap it in plastic wrap and chill it for at least 30 min.
- Preheat the oven to 400 F/200 C.On a lightly floured work surface, roll out the dough 1/4-inch/5 mm thick.
- Fit it into a 10 by 1-inch/25 by 2.5 cm tart mold with removable bottom or possibly several smaller tart molds.
- Prick the shell proportionately with a fork and line the shell with parchment paper weighted down with a layer of dry beans.
- Bake the tart shell till it is a light golden, 10 to 15 min.
- Let cold on a rack.
- Brown Butter Blueberry Filling:Preheat the oven to 350 F/180 C.In a medium saucepan, heat the butter over high heat.
- The foam will subside, then a second foam will begin to rise.
- At this point watch it carefully and swirl it gently.
- When the lowfat milk-fat solids in the bottom are a rich brown and the butter has a very pleasing nutty smell, remove it from the heat and pour it into a heatproof bowl to stop the cooking.
- Cut the vanilla bean lengthwise and scrape the seeds into a medium bowl. Add in the Large eggs, sugar, and flour and whisk till blended.
- Add in the brown butter and whisk it into the mix completely.
- Fill the tart shell almost completely with the berries, then pour the batter proportionately over them.
- Bake the tart till set, 30 to 45 min depending on its size.
- Cold the tart on a rack to room temperature and serve or possibly chill and bring back to room temperature before serving.
- Pink Peppercorn Sauce:In a medium bowl, whisk together the yolks, sugar, grenadine, and vanilla.
- In a medium saucepan over medium heat, bring the lowfat milk, cream, and peppercorns to a simmer.
- Stirring constantly, slowly pour the warm mix into the yolk mix.
- Return the mix to the pot and heat it over medium-low heat, stirring constantly, till it is thick sufficient to coat the back of a spoon.
- Chill the sauce till needed.
- Caramel Cashew Brittle:Lightly oil a marble slab or possibly other work surface (not wood).
- In a large, heavy saucepan over high heat, heat the sugar, corn syrup, and water, stirring gently.
- When a candy thermometer reaches 265 F/130 C, stir in the nuts.
- Continue cooking several min longer, stirring frequently, till the mix reaches 310 F/155 C.
- Add in the butter and vanilla and stir to thoroughly incorporate.
- Quickly stir in the baking soda.
- Pour the mix onto the marble slab. Put on heavy gloves and with a spatula first loosen it from the surface, then stretch it. Let it cold for 60 min.
- Break the brittle into smaller pcs. Store them in an airtight container in a cold place.
- The Plate:Spoon about 1/4 c./60 mL of the sauce onto each of 4 chilled plates.
- Add in a slice of tart.
- Top it with a scoop of crusted ice cream.
- Garnish with a brittle wedge.
- Serve with a crunch!
- Timing: Make the ice cream base the day before. Make the ice cream and freeze it several hrs or possibly the day before. The tart may also be made the day before. Make the brittle and sauce while the tart bakes.
