Text 11862, 173 rader
Skriven 2014-04-07 05:29:00 av Dave Drum (75151.cooking)
     Kommentar till en text av Fred A Ball
Ärende: 3.1416  #3
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cantal Cheese Tart
 Categories: Pies, Pastry, Cheese
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  All purpose flour
    1/4 ts Salt
      6 tb Chilled unsalted butter;
           - diced
      3 tb (or more) ice water

MMMMM--------------------------FILLING-------------------------------
      1 tb Unsalted butter
    1/2 c  Chopped shallots (about 2
           - large)
  1 1/4 c  Heavy whipping cream
      3 lg Eggs
    1/8 ts (scant) fresh ground black
           - pepper
    1/8 ts (scant) fresh grated nutmeg
        pn Salt
      2 c  Coarse grated rindless
           - Cantal cheese
 
  A green salad dressed with tangy red wine vinaigrette is the
  perfect accompaniment to this rich cheese custard tart from
  Le Temps des Vendanges.
  
  FOR CRUST: Blend flour and salt in processor 5 seconds. Add
  butter and cut in, using on/ off turns, until very coarse
  meal forms. Add 3 tablespoons ice water. Blend until moist
  clumps form, adding more water by teaspoonfuls if dough is
  dry. Gather dough into ball; flatten into disk. Wrap in
  plastic. Chill at least 1 hour and up to 1 day.
  
  Roll out dough on lightly floured surface to 12" to 13"
  round. Transfer to 9" diameter tart pan with removable
  bottom. Cut off all but 1/2" overhang. Fold overhang in
  and press so that sides of dough rise 1/4" to 1/3" above
  rim of pan. Freeze crust 15 minutes.
  
  Preheat oven to 375øF/190øC. 

  LINE CRUST WITH FOIL: Fill with dried beans or pie
  weights. Bake crust until sides are set, about 25 minutes.
  Remove foil and beans. Bake crust until pale golden,
  piercing with fork if crust bubbles, about 20 minutes.
  Reduce oven temperature to 350øF/175øC. Cool crust.
  
  FOR FILLING: Melt butter in heavy medium skillet over medium
  heat. Add shallots. Sprinkle with salt and pepper. Sauté
  until soft and beginning to color, about 4 minutes. Spread
  shallots in crust. Whisk cream, eggs, pepper, nutmeg, and
  salt in medium bowl. Mix in cheese. Pour custard into crust.
  Bake until filling is set in center, 35 to 38 minutes.
  Transfer tart to rack and cool 15 to 30 minutes. Push up pan
  bottom, releasing tart. Serve tart warm or at room
  temperature.
  
  INGREDIENT TIP: Cantal is a semi-firm cheese with a slight
  grassy flavor when aged. English farmhouse cheddar or sharp
  white cheddar are fine substitutes.
  
  by Jerome Navarre; From Le Temps des Vendanges in
  Toulouse, France
  
  Bon Appétit | May 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 21 May 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lime Tart w/Blackberries & Blueberries
 Categories: Pies, Desserts, Citrus, Fruits, Pastry
      Yield: 6 servings
 
MMMMM-------------------------LIME CURD------------------------------
      3 lg Eggs
      3 lg Egg yolks
      1 c  Sugar
    3/4 c  Fresh lime juice
      6 tb Unsalted butter; in 6 pieces

MMMMM--------------------------TOPPING-------------------------------
     12 oz (2 boxes) fresh
           - blackberries
      6 oz Box fresh blueberries
      1 tb Blackberry jam

MMMMM---------------------------CRUST--------------------------------
    1/2 c  Unsalted butter; room temp
    1/4 c  Sugar
      1 lg Egg yolk
  1 1/4 c  All purpose flour
      1 lg Pinch salt
 
  A press-in crust makes this party-worthy dessert easy to put
  together. For a pretty presentation, don't cover the lime
  curd completely with berries. The contrast between the dark
  berries and the bright lime curd is striking.
  
  FOR LIME CURD: Set fine metal strainer over medium bowl and
  set aside. Whisk eggs, egg yolks, and sugar in another
  medium metal bowl to blend. Whisk in lime juice. Set bowl
  over large saucepan of gently simmering water (do not allow
  bottom of bowl to touch water). Whisk constantly until curd
  thickens and instant-read thermometer inserted into curd
  registers 178øF to 180øF, about 6 minutes. Immediately pour
  curd through prepared strainer set over bowl. Add butter to
  warm strained curd; let stand 1 minute, then whisk until
  blended and smooth. Press plastic wrap directly onto surface
  of curd, covering completely. Refrigerate until cold, about
  4 hours.

  DO AHEAD: Lime curd can be made up to 2 days ahead. Keep
  chilled.
  
  For crust: Using electric mixer, beat butter and sugar in
  medium bowl until well blended, 1 to 2 minutes. Add egg
  yolk; beat to blend. Add flour and salt and mix on low speed
  until mixture resembles large peas. Using hands, knead in
  bowl just until dough comes together.
  
  Transfer dough to 9" tart pan with removable bottom. Break
  dough into pieces, then press dough evenly up sides and onto
  bottom of pan. Cover and chill 1 hour. DO AHEAD: Can be made
  1 day ahead. Keep chilled.
  
  Preheat oven to 350øF/175øC. 

  Uncover crust and bake until golden brown, about 35
  minutes. Cool completely in pan on rack.
  
  FOR TOPPING: Remove sides from tart pan and place crust on
  plate. Spread lime curd evenly in baked crust. Arrange
  blackberries in 2 concentric circles just inside edge of
  tart. Mound blueberries in center of tart. Place jam in
  small microwave-safe bowl. Heat in microwave until jam is
  melted, about 15 seconds. Whisk to loosen and blend, adding
  water by teaspoonfuls if thick. Brush jam over berries.

  DO AHEAD: Tart can be made up to 8 hours ahead. Chill
  uncovered.
  
  TEST-KITCHEN TIPS: Pressing plastic wrap directly onto the
  surface of the lime curd makes sure that a skin doesn’t form
  as the custard chills. Brushing the berries with a little
  blackberry jam gives the fruit topping a shiny, pastry-shop
  finish.
  
  Bon Appétit | June 2010
  
  by Cindy Mushet
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 09 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Quail is the only dish I know that comes with built-in toothpicks. - Anon
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