by Aliwaks
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my 56 recipes »
Aliwaks's Notes:
Expand1.5 cups Light cream Ask a question about this ingredient
3 Eggs Ask a question about this ingredient
1/4 pound Gorgonzola dolce Ask a question about this ingredient
1 cup Marscapone Ask a question about this ingredient
1 cup Ripe pears (medium dice). Peeled Ask a question about this ingredient
1 tablespoon Chives Ask a question about this ingredient
1 cup Shredded radicchio Ask a question about this ingredient
2 tablespoons Or so White truffle honey Ask a question about this ingredient
2-3 tablespoons Lemon juice (Meyer if ya got it) Ask a question about this ingredient
2 tablespoons Olive oil Ask a question about this ingredient
Heat cream to a bare simmer, whisk in gorgonzola & marscapone until well combined & smooth season with salt & pepper
Ask a question about this stepWhisk eggs, temper in cream/cheese mixture slowly then whisk or blend with hand mixer or blender
Ask a question about this stepStir in chives & pour into tart shell
Ask a question about this stepBake 30 minutes in 375 oven, when top starts to set, drizzle on white truffle honey, bake another 15 minutes or so until just set (should quiver slightly)
Ask a question about this stepToss pears in lemon juice and season lightly w salt & pepper
Ask a question about this stepToss raddchio with pears and olive oil
Ask a question about this stepServe tarts warm topped with pears & raddicchio
Ask a question about this step2 cups + 1 tbs white pastry flour (or 2 cup a/p) Ask a question about this ingredient
1 teaspoon Fine sea salt Ask a question about this ingredient
1/4 cup Olive Oil Ask a question about this ingredient
1/4 cup Chopped toasted walnuts Ask a question about this ingredient
3 tablespoons Grated pecorino Ask a question about this ingredient
A few healthy grind black pepper Ask a question about this ingredient
Sift flour & whisk in cheese, walnuts, salt & pepper
Ask a question about this stepPour in oil and blend with a fork, until the mixture resembles coarse meal
Ask a question about this stepSlowly add in ice water (you may not need all of it) until the dough comes together in a ball
Ask a question about this stepRoll out dough on a well floured table (flour rolling pin as well) until you have a 13" circle (1/4" thick)
Ask a question about this stepLay dough out in 10" Fluted tart pan with removable bottom tart delicately nudging in to the bottom with your knuckles, trim edges
Ask a question about this stepChill for 30 minute
Ask a question about this stepPoke a few holes in the bottom with a fork Lay a parchment paper circle (I use the removable bottom as a guide) over the bottom , line with dried beans, pie weights, old rice ... Whatever you have bake in 375 oven for 20 minutes, remove paper & weights bake another 10 min
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I am new to 52 but I have to say that it is recipes like this that make my jaw drop in admiration and excitement for having joined this community of such very talented chefs. thnx so much for this!