banoffee brulee bites

i can't resist 

this perfect little bite

decadence

in a shot

with a

crackly pop 

of 

burnt sugar crust

fix a few

for the person you love

especially

if 

it is you

Banoffee Brulee Bites

1 recipe chocolate sable

(recipe here)

1/4 cup semi-sweet chocolate-melted

dulce due leche prepared or 1 can sweetened condensed milk

small tub mascarpone

bananas

sugar

freshly grated nutmeg

edible gold leaf (optional)

if you are making your own dulce de leche, you need to start a day in advance.  pour the sweetened condensed milk into a pie or cake pan at least 8" in diameter.  place in a larger cake tin or oven safe pan that will leave at least a 1" (moat) around the pan.  fill the larger pan with water, half way up the rim of the smaller pan (making a bain marie). cover the smaller pan with foil.  place in a 425F oven for about 1 1/2 hours.  check after about 45-50 minutes to make sure the water does not evaporate completely. add more water if you see it getting low.  after 1 1/2 hours the milk should be caramelized.  remove it from the water and stir until it is smooth. allow to cool before using.  will last in the refrigerator about a week.

bake off the chocolate sable in small tart tins (about 1- 1/2"). a mini muffin tin is a good mold for these. let cool and remove from tin.  using a small paint brush, cover the inside of each shell with a thin layer of melted chocolate. allow to harden.

to assemble:

spread about 1/4 tsp of mascarpone in the bottom of each tart shell, allowing it to come up the sides.  top with a thin layer (about 1/4tsp) of dulce de leche.  top with a thin slice of banana (1/16"), spread just a whisp of dulce de leche on top of the banana, then top with another banana slice, a bit thicker (1/8").  sprinkle a bit of sugar on top, and a light dust of freshly grated nutmeg.  using a torch, caramelize the sugar. for a thicker sugar crust, add a bit more sugar and caramelize with the torch again.  top with a bit of edible gold (optional)

simple summer tartlettes

this is not a recipe

more

an idea

of 

what can be done

with

fresh

peak of the season

fruit

simple summer tartlettes

nectarines

apricots

marzipan

puff pastry

sugar

cinnamon

line tartlette pan with puff pastry, rolled to 1/8th inch thickness.  place in the refrigerator to get nice and cold.  meanwhile, thinly slice fruit, keeping skin on.  roll out marzipan to an 1/8th inch sheet and gently lay a round into the bottom of the pastry lined tin.  arrange fruit in a thin layer on top.  sprinkle a bit of sugar and cinnamon on top (like you would salt and pepper...do not be heavy handed).  bake at 400 until the pastry is browned and crisp (about 15-20 min).

serve with vanilla ice cream or a dollop of creme fraiche.

Tuesday Night Supper Club--Asparagus Tart

 I guess this would really pass more as a quiche 

than a tart

but because it really is not deep

and isn't terribly eggy

i prefer to term it a tart

call it what you want

but no matter the name

it is good

asparagus tart
(printable recipe)

butter pie crust or puff pastry

roasted garlic cloves

1 bunch asparagus--cleaned and ends trimmed

3 eggs

1/2 cup half and half

1/4 cup grated parmesan cheese

1/4 cup chevre

1/2 tsp black pepper

pinch of salt

if using a pie crust, line the tart pan and blind bake until it is still blond in color. if using a puff pastry crust, line the tart pan and do not blind bake.  once tart is prepared, smear the bottom with the roasted garlic (to prepare garlic, place whole cloves with skin on in foil and bake at 400 until they are softened and like a paste).  meanwhile, whisk together the eggs, pepper, half and half, parmesan, chevre, black pepper, and salt.  pour  into prepared crust.  carefully place the asparagus in a line down the middle of the tart.  bake in a 350 oven until the tart is completely cooked through and is beginning to brown. 

EAT UP!

rhubarb and strawberry custard tart

we like rhubarb around here

it is so yummy baked in puff pastry

or

 slow cooked to jam

or

finely diced raw and tossed in a bit of sugar and cardamom on top of sweet panna cotta

or

complementing apples and blueberries in a crispy warm cobbler

or like this

churned into a custard protected by strawberry soldiers

in a crispy-buttery crust

can't you just taste it?

actually, if you swing by right now

you might just get the last slice

Rhubarb and Strawberry Custard Tart
(printable recipe)

2 1/2 cups rhubarb--cut into large dice

1 cup granulated sugar

1/4 tsp kosher salt

3 Tbs lemon juice

4 egg yolks

4 Tbs cornstarch

1/4 tsp kosher salt

1/2 cup heavy cream

1/2 tsp vanilla extract
1 Tbs unsalted butter

1 lb  fresh strawberries

1 pre-baked pie or tart shell
place the rhubarb, sugar,  1/4 tsp salt and lemon juice in a saucepan.  cook on medium heat until the sugar is melted, the rhubarb is soft and the sugar syrup is nice and red and bubbly.  meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, 1/4 tsp salt, cream and vanilla until pale yellow.  slowly temper the eggs with the rhubarb and sugar, then put it all back into the saucepan.  turn the heat to low and stir continually until it begins to thicken to a custard. allow the mixture to just bubble...don't let it go to a rolling boil, but you can let it bubble once or twice.  pour into a clean bowl and stir in unsalted butter.  let it cool to lukewarm, then pour into prepared crust.  top with whole strawberry soldiers, or slice strawberries and lay flat on top.  place in refrigerator to chill before serving.
*if you are worried at all about your crust sogging, one of my tricks is to "seal" it with a bit of white chocolate.  this just provides a layer between the moisture..which helps keep the crust, crusty.

Queen of Hearts Tarts

here's what i'm thinkin'

why wasn't there MORE broo ha ha about

Alice in Wonderland?

it came and went too fast

not that i loved the story

because i really didn't

but 

my eyes lit up

and then

teared up

at the design and beauty

of this film

and i keep hoping

for the occasion

to recreate

some of its amazing elements

today

is not that day

but i think these tarts are fun

representing the

smoldering of the Red Queen's dark heart

and the

flame of her hair

Queen of Hearts Tart

1 recipe chocolate pate sucree

1 recipe italian meringue dyed red

strawberry, raspberry, mixed berry, or apricot jam

chocolate pastry cream (recipe follows)

4 egg yolks

1/4 cup granulated sugar

4 tsp cornstarch

pinch salt

1 Tbs dark rum or 1 tsp vanilla

2 cups milk

5 oz bittersweet chocolate-chopped or chipped

1 Tbs unsalted butter

Roll out dough and place into tart or tartlet pans as directed.  Blind bake until completely done.  Let cool.   Meanwhile, make the pastry cream.

Whisk together the sugar, salt, egg yolks and cornstarch until light yellow. Whisk in the rum or vanilla. Scald the milk in a saucepan, then temper the egg mixture, whisking as you add the milk.  Return to saucepan and low heat. Cook over low heat until it begins to thicken and just starts to bubble a bit...do not let it simmer or boil.  Pour through sieve into a clean bowl. Add chocolate and butter and stir to melt and combine.  Let cool a bit.

Spoon and spread a thin layer of jam in the bottom of the tart shell. Top with chocolate pastry cream.  Whip up meringue and top the tart or tartlets in design of your choice.  Pop in a 350 oven and bake until meringue begins to firm up, but does not brown....note: if you are making this as a non-queen of hearts tart, keep the meringue it's natural color and let it bake away until brown or use a torch to color as you please. Chill before serving