We've made it to the weekend. Thank goodness! It's time for Weekend Blog Showcase. Join Ann (Thibeault's Table) and me in showcasing recipes from the beautiful and delicious blogs that surround us in the virtual world. Find out how to participate at the end of this post.
Sprinkled with Flour. I was totally taken with her Orange Pomegranate Tarts. The flavors and the colors are so stunning that I knew this was going to be my recipe to try this weekend. And I was not disappointed. The orange custard is amazing. And the pomegranate arils? They so beautifully contrast with the pale orange custard visually while offering that amazing textural 'crunch' to these tarts. I have to admit that I stayed within my comfort zone and made my normal pie crust (using all butter this time). A little sugar added to the pie dough would have been in order, but I forgot it. Nonetheless, the crust did turn out flaky. When making the custard, instead of using the optional vanilla extract, I thought this would be a great opportunity to use the Fiori di Sicilia I have stored in my fridge. It's a lightly floral orange/vanilla extract, and this tart was the perfect foil for using it, though pure vanilla extract would have been wonderful, too. (I often use the Fiori di Sicilia in oatmeal cookies. It adds that background je ne sais quoi that people can't seem to put their finger on. Really delicious!)
I will be making this custard again, no doubt about it. Thank you, Amber!
1 cup milk
1/4 cup sugar (divided)
finely grated peel from one orange
1/8 teaspoon vanilla (optional - I used fiori di sicilia)
3 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, room temperature
In a small bowl, whisk the egg yolks together with 2 tablespoons of the sugar, and the flour until well incorporated. Set aside. In a small, heavy-bottomed pan, place the milk, orange zest, and the other 2 tablespoons of sugar, and heat until barely boiling. Remove from heat and pour half of the milk mixture into the yolk mixture, whisking until combined. Pour the egg mixture back into the saucepan and put on medium-low heat, whisking constantly until mixture is thick (about 2-3 minutes). Remove from heat and add the butter, stirring until melted. If desired, press the pastry cream through a sieve over a bowl. Store in the refrigerator with plastic wrap pressed on the surface for up to 3 days.
1-1/2 cups flour
1/2 cup unsalted butter (chilled and diced into small cubes)
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup ice-cold water
In a food processor, place the flour, butter, sugar and salt. Pulse 10 times. With food processor running, stream in cold water little at a time until dough comes together. Tip out onto a lightly floured surface, and pull dough together to form a disc. Cover in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 F. Roll dough and cut out large enough circles of dough to fit into bottom and sides of 4-inch tart shells. Place into tart pans and prick bottom and sides. Place tart shells on a cookie pan and bake for 15 minutes. Remove from oven and cool completely on a rack.
Remove the tart shells from the pans, and place on serving plates. Fill the cooled shells with the prepared pastry cream, then sprinkle the pomegranate arils over the top.
To participate in Weekend Blog Showcase, pick a recipe from a blog other than your own (Tastespotting and Foodgawker are great places for inspiration), make the recipe and post about it on your own blog, crediting the originating blog with the recipe. Then sign into Mr. Linky. That's all there is to it! Ann and I look forward to your participation!