Glazed Blueberry Tart with Vanilla Bean-Ginger Pastry Cream
From Yigit Pura, Taste Catering Executive Pastry Chef for our Market to Table program on June 21, 2008.INGREDIENTS:
Graham Cracker Dough Crust
1 pound butter
½ cup brown sugar
½ cup sugar
½ cup lavender honey
4 cups flour
½ cup whole wheat flour
1teaspoon kosher salt
1tablespoon ground cinnamon powder
1/2 teaspoon ground ginger powder
Non-stick spray
Vanilla Bean-Ginger Pastry Cream
1 vanilla bean
½ cleaned ginger root, whole
2 cups whole milk
8 egg yolks
½ cup plus 2 tablespoons sugar
3 Tablespoons corn starch
¼ pound butter, in pieces
Presentation
3 pints fresh blueberries
2 tablespoons clear cake glaze (can be found in most gourmet food stores)
½ cup confectioners sugar
PREPARATION:
For the crust
1. Cream the butter and sugars together in a stand-up mixer with paddle attachment, until evenly mixed together, and then add the lavender honey.
2. Whisk together dry ingredients and add to butter and sugars in 2 batches, scraping down the mixer bowl after each addition. Mix until dough comes together, remove dough from bowl and chill for about 1 hour.
3. Pre-heat oven to 325 degrees. Roll out dough on a floured surface to approximately 1/8-inch thick. Lightly spray a rectangular tart mold and line the bottom with parchment paper. Press the rolled out graham cracker dough into the tart mold, pressing it into the fluted corners. Once the dough is even on all sides, place it in the refrigerator for about 20 minutes to chill. Bake until golden brown. Allow to cool before un-molding the tart dough.
For the pastry cream
1. Split the vanilla bean in half, scrape the seeds and place them in a small pot along with the pods, cleaned ginger root and milk. Bring to a boil, then take off heat, and cover with plastic wrap to infuse for half an hour.
2. Strain the milk infusion through a fine strainer and bring back to a boil. In the meantime, in a bowl, mix together the egg yolks, sugar, and cornstarch until smooth. Pour the hot milk in small increments into the egg mixture and put the mixture back into the saucepan. Cook the custard over low heat until it comes to a boil at the center, taking care to whisk constantly. Cook for another 30 seconds, whisking vigorously. Whisk the butter pieces into the custard and transfer to a clean bowl. Cover the top directly with plastic wrap and chill in the refrigerator for 2 hours.
For the presentation
1. Spoon in the pastry cream into the rectangular tart shell and spread evenly with an offset spatula, leaving about ¼-inch from the top.
2. Warm the clear cake glaze up in a bowl in the microwave just until it’s warm and loose. Add the fresh blueberries and toss gently with a spoon or a spatula until all the berries are glazed and shiny. This glaze will give the tart a beautiful shine, as well as a light sweetness to the berries, while binding them together.
3. Gently spoon the glazed blueberries onto the custard, pressing down the first layer into the custard, then piling on the berries about an inch and a half from the top. Dust with confectioners sugar for garnish.