Saturday, July 22, 2017

Maple Cream Tart With Chantilly Cream

BY: Chef Michael Hunter, Antler REstaurant
This makes enough pastry for 2 tart bases. Freeze one for another use. The Chantilly cream is a decadent final touch.

3¼ cups (810 mL) all-purpose flour
1 tsp (5 mL) salt
1 cup (250 mL) unsalted butter, cubed and chilled
1 tbsp (15 mL) bacon fat, chilled
1 egg
1 egg yolk
2 tbsp (30 mL) fresh lemon juice
Ice water as needed
1 cup (250 mL) maple syrup
¾ cup (175 mL) sweetened condensed milk
½ cup (125 mL) brown sugar
2 eggs
¼ tsp (1 mL) salt
1 vanilla bean
2 tbsp (30 mL) sugar
1 cup (250 mL) whipping cream

Sift together flour and salt in a large bowl. Cut in butter and bacon fat until the mixture resembles coarse bread crumbs.
Whisk together egg, egg yolk and lemon juice. Combine egg mixture and flour mixture with a fork until dough holds together when squeezed without crumbling. If dough is too dry, add ice water, 1 tsp (5 mL) at a time. Divide dough into 2 discs and wrap tightly with plastic wrap. Freeze for 30 minutes.
Roll 1 disc into a 13-inch (33-cm) round. Carefully place into a 9-inch (23-cm) tart pan, pressing into corners and trimming away any excess. Reserve in refrigerator.
Preheat oven to 375°F (190°C).
Whisk together maple syrup, condensed milk, sugar, eggs and salt until smooth. Strain mixture into prepared tart shell.
Place tart on a baking sheet and bake in lower third of oven until pastry is golden brown and filling is set, about 25 to 35 minutes. cool to room temperature.
Cut vanilla bean in half lengthwise and scrape out the seeds. Place vanilla seeds and sugar in a food processor and pulse until sugar and seeds are evenly mixed. Add cream and blend, scraping down sides as needed, until cream is thickened and holds soft peaks, about 1 to 2 minutes. Reserve, chilled, until serving. Spoon cream over tart or slice and serve with cream.
Serves 6 to 8

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