by karollu
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karollu's Notes:
Expand1 cup finely ground roasted hazelnuts Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
8 tablespoons unsalted butter Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 1/4 cup all-purpose flour Ask a question about this ingredient
In a mixer, cream the butter and sugar until fluffy.
Ask a question about this stepAdd the ground hazelnuts, kosher salt, cinnamon, and egg yolk, and mix until well incorporated.
Ask a question about this stepGradually mix in flour until dough begins to form, and there are no more dry patches.
Ask a question about this stepRemove dough from mixer (will be crumbly) and place onto a long sheet of plastic wrap. Gather the dough into a ball and flatten into a disk.
Ask a question about this stepWrap dough tightly in the plastic wrap and chill in the refrigerator for at least 2 hours.
Ask a question about this stepRemove the chilled dough from the refrigerator and preheat the oven to 350 degrees.
Ask a question about this stepUnwrap the dough and place between 2 sheets of parchment paper. Roll into a disk approximately 1/4" thick.
Ask a question about this stepPress dough into an 8" tart pan (there will be leftover dough). If dough breaks upon transfer, simply piece the dough together into the tart pan like a puzzle. Poke holes on the bottom with a fork.
Ask a question about this stepBake in oven for 25-30 minutes until lightly brown and dry on the bottom.
Ask a question about this stepAllow to cool before filling.
Ask a question about this step1 cup whole milk Ask a question about this ingredient
1/3 cup real maple syrup + 1/2 cup set aside Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1/4 teaspoon freshly ground nutmeg Ask a question about this ingredient
1 pinch kosher salt Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
2 tablespoons cornstarch Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 tablespoon pomegranate molasses Ask a question about this ingredient
1 handful fresh pomegranate seeds Ask a question about this ingredient
In a saucepan, mix together milk, 1/3 cup maple syrup, vanilla extract, nutmeg, and salt.
Ask a question about this stepStirring occasionally, bring the mixture to a simmer over low-medium heat.
Ask a question about this stepIn a large bowl, whisk together the egg yolks and cornstarch. Very gradually incorporate the hot milk mixture, whisking constantly.
Ask a question about this stepOnce combined, pour the mixture back into the saucepan and cook over low-medium heat, whisking constantly until it begins to thicken. Remove from heat immediately and whisk in 1 tablespoon butter until the cream is smooth. Transfer to a bowl and refridgerate for at least 2 hours with plastic wrap pressed against the cream to prevent a skin from forming.
Ask a question about this stepWhile the pastry cream is chilling, combine the 1/2 cup maple syrup with 1 tablespoon pomegranate molasses in a small saucepan over low heat until almost simmering. Allow to cool, and set aside.
Ask a question about this stepOnce the pastry cream is chilled, whisk it once again until smooth and pour into the 8" hazelnut tart crust. Smooth and level the top with an offset spatula.
Ask a question about this stepWhen ready to serve the tart, garnish each slice with fresh pomegranate seeds and a drizzle of the pomegranate syrup. Enjoy!
Ask a question about this stepMy first posting! Minor flub: the second recipe should read "Maple Hazelnut Tart w/Pomegranate Syrup" and have "1 pre-baked Hazelnut Tart Crust" as an ingredient.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
karol, this looks wonderful. When you cut the tart, does the pastry cream filling keep a clean edge or does it ooze a bit? also wondering if crust gets soggy after a few days?(There's only 2 of us!!) thnx much for this!