Fresh Summer Berry Tart with Red Currant Glaze - 9 Servings Try a fruit tart for a light dessert. NUTRITIONAL INFORMATION - 1 serving: Calories 670; Carbohydrates 129g; Cholesterol 148mg; Fat 17g; Sodium 234mg
INGREDIENTS - 6 tablespoons unsalted butter
- 2 cups finely crushed chocolate wafer cookies
- 1/4 cup honey, plus 1 tablespoon
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- Three 1/2-inch-wide strips of orange zest
- 5 large egg yolks
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 cup whipped cream
- 3/4 cups red currants
- 2 1/2 cups blueberries
- 3/4 cup currant jelly
DIRECTIONS - 1. Make the crust: Heat the oven to 350° F. Melt 5 tablespoons of butter and toss with the crushed cookies and 1 tablespoon honey. Press into a 9- by 9- inch square tart pan. Bake until firm �?12 to 15 minutes �?and cool completely.
- 2. Make the filling: Fill a large bowl halfway with ice water and place a slightly smaller bowl on top. Set aside. Heat the milk, vanilla bean and seeds, and the orange zest in a large saucepan just to a boil. Remove from the heat and let steep for 20 minutes. Whisk the egg yolks, 1/4 cup honey, and sugar together in a large bowl until thick and pale yellow. Sift the flour and cornstarch over the egg mixture and whisk until smooth. Reheat the milk just to a boil, and whisk a few tablespoons at a time into the egg mixture. Transfer back to the saucepan and cook, whisking constantly, over medium heat until the mixture begins to bubble and thickens �?about 3 more minutes. Strain into the clean bowl of the ice bath. Dot with remaining 1 tablespoon of butter. Cover with plastic wrap directly onto the surface. Cool completely.
- 3. Assemble the tart: Fold the whipped cream into the filling. Spread filling into the cookie shell and top with the currants and berries. Heat the jelly and 1 tablespoon water. Dab over the fruit. Chill for about 30 minutes.
|