Recipe By : TOO HOT TAMALES SHOW #TH6139
Serving Size : 8 Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales
Amount Measure Ingredient -- Preparation Method
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Nut Crust:
1 Cup unsalted butter -- softened
1/4 Cup granulated sugar
3/4 Cup finely chopped pecans
1 egg
1 egg yolk
1 Teaspoon salt
2 3/4 Cups all-purpose flour
Pastry Cream:
1/2 Cup granulated sugar
1/4 Cup cornstarch
4 egg yolks
2 Cups milk
1/2 Teaspoon vanilla
Cranberries:
1 Cup granulated sugar
2/3 Cup currant jelly
1 orange -- zested
1 Pound cranberries
Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden spoon
until barely blended. Add flour and knead until a small ball forms. Wrap in
plastic and chill about 4 hours.
After chilling dough, preheat oven to 350 degrees F. Roll chilled dough to
about 1/4 inch thickness or divide into 8 parts and press into 8 individual
tart pans, 3-inch round x 1 inch deep. The crust should be thick.
Bake empty tart shells 12 to 15 minutes, or until edges begin to brown. Set
aside to cool. Meanwhile make pastry cream, and prepare berries.
Mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and
mix until a paste is formed. Stir in 1/2 cup milk.
Combine remaining milk and sugar in a sauce pan and bring to a boil. Pour
hot mixture into mixture in bowl, whisking constantly. Pour back into pan.
Cook over moderate heat, stirring constantly, until smooth and thick. Remove
from heat and stir an additional minute. Stir in vanilla and transfer to a
bowl. Cover with buttered parchment paper touching top and chill a minimum
of 2 hours or as long as 2 days.
For Cranberries: Combine sugar, jelly and orange zest in sauce pan and boil
until thick, about 5 minutes. Fold in cranberries, and cook another 1 or 2
minutes. Remove from heat and allow to cool, then assemble tart.
To Assemble:
Spread prepared nut crust with a layer of chilled pastry cream and top with
cooled cranberries. Serve chilled.
Yield: 8-3 inch tarts
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