Thursday, May 21, 2009

Foodie Friday Berry Tart and Designs


Welcome to another Foodie Friday hosted by Michael at http://designsbygollum.blogspot.com/

Please take a stroll over to her beautiful blog and feast your eyes on some delectable treats that are sure to please your palette.



Fresh Summer Berry Tart with Red Currant Glaze





6 tablespoon(s) unsalted butter
2 cup(s) chocolate wafer cookies, finely crushed
1/4 cup(s) honey
1 tablespoon(s) honey
2 cup(s) whole milk
1 vanilla bean, split and scraped
3 strip(s) (1/2-inch-wide) orange zest
5 large egg yolks
3 tablespoon(s) sugar
2 tablespoon(s) all-purpose flour
2 tablespoon(s) cornstarch
1/4 cup(s) whipped cream
3/4 cup(s) red currants
2 1/2 cup(s) blueberries
3/4 cup(s) currant jelly

DIRECTIONS

  1. Make the crust: Heat the oven to 350 degrees 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.

TIPS & TECHNIQUES

For a flavor alternative, try using shortbread cookies in place of chocolate.



Tart Inspired Designs









Blessings for a red, white and blue Memorial weekend.

10 comments:

Martha said...

Love berry tarts but currants are non existent on the prairie.

Susan @ A Southern Daydreamer said...

oh this looks sooo good! Happy Foodie Friday! Have a great weekend ~ Susan

Rita Kent at TesoroFino.Com said...

Now this tart recipe looks dreamy. I could just taste it right now. Stop by and visit my food post; if you like what you see, click on the "Follow" button on the right. Also, think about placing my boutique button on your site for easy access. It's the Gold Frame on the top right side that has porcelain roses. Should you want me to add you to my Food Blog list, just leave me a message.

Diane @ Four Paws and Co said...

The tart is beautiful as well as looking so delicious! I loved all the pictures - they're sooo pretty! ☺ Diane

Mary said...

Your entire post is awash in glorious color. The tart is really wonderful to look at and I'll bet it tastes as good as it looks.

Joyce said...

Berry good post!
Joyce

Puna said...

I love the red, white and blue. So wonderfully thematic for the weekend!

Melissa Miller said...

Delicious looking tart! :)Very pretty designs too!

Mid-Atlantic Martha said...

This is all so pretty - tart and tart inspired decor!

LuLo Designs/Blue Eyed Tango said...

This looks yummy and so pretty too...I could see it on 4th of July with all the color! Thanks for sharing a lovely recipe.