This tart is ridiculously decadent. The velvety texture of the custard is juxtaposed against a toothsome crust; consisting only of chopped walnuts and raisins. Because this tart is so rich, it can easily be sliced into 12 portions. Today however, it is just V and I doing homework in the apartment...we've each enjoyed a generous slice, and are saving the rest for desserts during the school week.
Crust 1/2 cup walnuts 1/2 cup raisins Custard 1 pint half and half 1/4 cup butter 1/4 cup flour 4 eggs 3/4 cups sugar juice of one lemon zest of one lemon Add the walnuts and raisins to a sturdy blender, pulsing until forming a fine chop. Press into a greased pie tin. Bake in a pre-heated oven at 375 for 8 minutes. (the caramelization of the sugars in the raisins is what we're after) Remove crust from oven and set to cool. To begin the custard, add the eggs, sugar and flour to a blender. Blend 2/4 minutes. Add the half and half, zest, and butter to a sauce pan over medium heat and bring to a very gentle simmer, while whisking constantly. Immediately turn down heat to low, and drizzle in all of the egg mixture while still whisking. Continue whisking until the custard is thickened; another 4-5 minutes. Remove from heat and set aside. Cool. Once cool, whisk in lemon juice and pour into tart crust. Return to fridge to chill until serving. Accent each slice with a sliver of lemon.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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