Text 17863, 112 rader
Skriven 2008-12-15 07:02:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Location, Location, Locat
=================================
-=> Glen Jamieson wrote to Michael Loo <=-

 GJ> I wonder how many Americans still think that Australia is somewhere in
 GJ> central Europe, in spite of the best efforts of the Kidmans and
 GJ> Murdochs?

You mean they have moved it from just south of Germany???

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creme Brulee Tart
 Categories: Pastry, Dairy, Desserts
      Yield: 8 servings
 
MMMMM-------------------------TART SHELL------------------------------
  1 1/4 c  All-purpose flour
      2 tb Sugar
    1/4 ts Salt
    1/4 lb Cold unsalted butter; into
           - 1/2" cubes
      5 tb Ice water (as needed)

MMMMM----------------------CUSTARD FILLING---------------------------
    1/2    Vanilla bean
  1 1/4 c  Heavy cream
    2/3 c  Whole milk
      4 lg Egg yolks
      1 lg Whole egg
    1/2 c  Sugar; divided
    1/8 ts Salt
 
  Equipment: a 9 1/2-inch round fluted tart pan (1 inch deep) with a
  removable bottom. Pie weights or dried beans. A small blowtorch
  
  More than 30 years ago, Michael McCarty opened Michael's, in Santa
  Monica, and quickly established himself as a pioneer of California
  cuisine. In one of his sunny interpretations of French classics, he
  served crème brûlée in a crust. The smooth custard in a flaky shell
  with a crackling burnt-sugar top was one of his most popular desserts.
  
  Make tart shell: Whisk together flour, sugar, and salt in a large bowl
  (or pulse in a food processor). Blend in butter with your fingertips
  or a pastry blender (or pulse) until mixture resembles coarse meal
  with some roughly pea-size lumps of butter. Add 3 tablespoons water
  and stir into flour (or pulse) until incorporated.
  
  Gently squeeze a small handful of dough: If it doesn’t hold together,
  add water, 1/2 tablespoon at a time, stirring (or pulsing) after each
  addition. Do not overwork dough or pastry will be tough.
  
  Turn out dough onto a lightly floured surface and divide into 8
  portions. With heel of your hand, smear each portion once in a forward
  motion to help distribute fat. Gather dough into a ball, then flatten
  into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm,
  at least 30 minutes.
  
  Preheat oven to 350°F with rack in middle.
  
  Roll out dough on a lightly floured surface with a lightly floured
  rolling pin into a 13-inch round. Fit dough into tart pan and fold
  overhang inward to reinforce side. Chill until firm, about 30 minutes.
  
  Lightly prick bottom of shell all over with a fork, then line with
  parchment or foil and fill with pie weights. Bake until edge is pale
  golden and side is set, 20 to 25 minutes.
  
  Carefully remove weights and parchment and bake shell until golden, 10
  to 15 minutes more.
  
  Remove tart shell from oven and reduce temperature to 300°F.
  
  Make filling: While shell bakes, split vanilla bean lengthwise and
  scrape seeds into a heavy medium saucepan with tip of a paring knife.
  Add pod to saucepan with cream and milk. Heat over medium heat until
  hot, then let steep off heat 30 minutes.
  
  Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a
  quart measuring cup, then whisk into cream mixture until smooth.
  Strain through a fine-mesh sieve back into measuring cup.
  
  Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour
  custard into shell. Bake until just set but still slightly wobbly in
  center, 30 to 35 minutes (custard will continue to set as it cools).
  Remove tart from sheet pan and cool on a rack 30 minutes. Remove side
  of pan and cool to room temperature, about 1 hour more.
  
  Just before serving, sprinkle remaining 2 tablespoons sugar evenly
  over top of tart. Move blowtorch flame evenly back and forth just
  above top of tart, avoiding crust, until sugar is caramelized and
  slightly browned. Let stand 5 minutes before serving.
  
  Cooks’ notes: •Dough can be chilled 1 week.
  
  •Tart, without caramelized top, can be made 1 day ahead, then chilled
  (loosely covered once cool). Gently blot any moisture from surface
  before caramelizing.
  
  by Melissa Roberts
  
  Gourmet | October 2008
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 24 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Anarchist Jerks!!!"   "Police State Dweebs!!!"
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)