Chef's Help | Featured Items

Back

Class Act,
A Division of Culinary Concepts
6855 176th Ave. N.E. - Suite 255
Redmond, WA 98052
(206) 999-5179

Joseph M. Monahan
Chef Owner

Blackberry Citrus Tart
YIELDS 2

Tart

For the Sweet Tart Dough:

1/2 cup unsalted butter, room temp.

1 cup Powdered sugar

1 3/4 cups all-purpose flour

Pinch of salt

1 large egg, beaten

Tart filling:

1 1/2 lemons

2 large whole eggs

1 large yolk

1/3 cup granulated sugar

3/4 cup heavy cream

1 Pint Blackberries

To make the sweet-tart dough:
1. Using an electric mixer fitted with the paddle attachment, beat the butter until soft. Add the Powdered sugar, and beat until blended.
2. Add the flour and salt. On low speed, beat the dough until it becomes crumbly. Add the egg, and continue mixing until the dough just comes together.
3. Place the dough onto a work surface, and gather into a ball. cut in half, and shape each half into a disk. Wrap both pieces of dough in plastic. refrigerate at least 1 hour.
4. Lightly butter the inside of two 8-by-2/3-inch round tart rings. Place the rings on a baking sheet lined with parchment paper.
5. Working on a lightly floured work surface, roll one disk of the dough to a 1/8-inch thickness. Fit the dough into a tart ring, pressing lightly against the bottom and up the sides. Cut off the excess. Repeat with second disk of dough and tart ring. Chill 30 minutes.
6. Heat oven to 350 F with rack in center. Line each tart shell with a circle of parchment paper, and fill shells with dried beans.
7. Bake crusts 15 minutes, remove the paper and beans, and bake just until the edges of the crusts are golden, 3 to 5 minutes. Transfer baked sheet to a rack to cool.

To make the filling:
1. Grate the zest of each lemon using a box grater, and set aside. Peel lemon down to the flesh and remove the seeds. Slice in half.
Place lemon half's, whole eggs, egg yolk, granulated sugar, and heavy cream in the jar of a blender, and puree until smooth. Strain the mixture into a bowl, and whisk in the reserved lemon zest.
3. Lower the oven temperature to 300 F. Scatter the Blackberries over the bottom of the two crusts. Pour the lemon filling into crusts. Bake tats just until the filling has set in the centers, about 25 minutes. Transfer tarts to a wire rack to cool. Serve with fresh whipped cream.

Back
Class Act, A Division of Culinary Concepts 6855 176th Ave. N.E. - Suite 255 Redmond, WA 98052 (206) 999-5179	Joseph M. Monahan Chef Owner

Blackberry Citrus Tart YIELDS 2

For the Sweet Tart Dough:
1/2 cup unsalted butter, room temp.
1 cup Powdered sugar
1 3/4 cups all-purpose flour
Pinch of salt
1 large egg, beaten
Tart filling:
1 1/2 lemons
2 large whole eggs
1 large yolk
1/3 cup granulated sugar
3/4 cup heavy cream
1 Pint Blackberries
To make the sweet-tart dough: 1. Using an electric mixer fitted with the paddle attachment, beat the butter until soft. Add the Powdered sugar, and beat until blended. 2. Add the flour and salt. On low speed, beat the dough until it becomes crumbly. Add the egg, and continue mixing until the dough just comes together. 3. Place the dough onto a work surface, and gather into a ball. cut in half, and shape each half into a disk. Wrap both pieces of dough in plastic. refrigerate at least 1 hour. 4. Lightly butter the inside of two 8-by-2/3-inch round tart rings. Place the rings on a baking sheet lined with parchment paper. 5. Working on a lightly floured work surface, roll one disk of the dough to a 1/8-inch thickness. Fit the dough into a tart ring, pressing lightly against the bottom and up the sides. Cut off the excess. Repeat with second disk of dough and tart ring. Chill 30 minutes. 6. Heat oven to 350 F with rack in center. Line each tart shell with a circle of parchment paper, and fill shells with dried beans. 7. Bake crusts 15 minutes, remove the paper and beans, and bake just until the edges of the crusts are golden, 3 to 5 minutes. Transfer baked sheet to a rack to cool.
To make the filling: 1. Grate the zest of each lemon using a box grater, and set aside. Peel lemon down to the flesh and remove the seeds. Slice in half. Place lemon half's, whole eggs, egg yolk, granulated sugar, and heavy cream in the jar of a blender, and puree until smooth. Strain the mixture into a bowl, and whisk in the reserved lemon zest. 3. Lower the oven temperature to 300 F. Scatter the Blackberries over the bottom of the two crusts. Pour the lemon filling into crusts. Bake tats just until the filling has set in the centers, about 25 minutes. Transfer tarts to a wire rack to cool. Serve with fresh whipped cream.