The Queen of Tarts

And I totally copyright that name should I ever decide to open a bakery :)

Yesterday was Pastry Practicum, aka Pie and Tart Day. It was honestly one of my favorite classes thus far. Most every recipe was honestly delicious. Only a couple of them really needed a few minor changes, but all were recipes that I would make at home. Of course, I must share! Get ready for some serious pie and tart recipes this week.

Coconut-Lime Cream Tart: Yields 9-in tart (there is actually enough filling for 2 shallow tarts)-This recipe is courtesy of Susan Cleland
Crust:
1 cup unbleached all-purpose flour
2/3 cup macadamia nuts
1/3 cup shredded coconut, lightly toasted and cooled
1/4 cup maple crystals
1/4 tsp salt
1/3 cup coconut oil, melted or softened
Filling:
28oz coconut milk (2 cans)
3 heaping Tbsp agar flakes (ground in a spice grinder)
2 tsp rum
3/4 cup maple syrup
1/4 cup brown rice syrup
1/4 tsp salt
1/2 cup semolina flour
1 and 1/2 cups cold water
1/2 cup lime juice
1 Tbsp lime zest
Additional toasted shredded coconut or lime zest to garnish, optional

1. Preheat oven to 325. Oil a 9-in tart pan with a removable base and line the bottom with a circle of parchment paper.
2. Blend together crust ingredients using fingertips, pastry cutter, or even a food processor until the mixture resembles a coarse meal. Press into bottom and sides of prepared pan. Refrigerate for 20 minutes. Prick the bottom of the tart with a fork. Place a piece of parchment paper in the crust and fill with dried beans or pie weights. Bake for 10 minutes, remove the parchment and beans, and bake for an additional 5 minutes, or until golden. Remove from oven and allow to cool completely.
3. Pour coconut milk into a 3-quart saucepan. Add agar flakes, rum, maple syrup, brown rice syrup and salt. Bring to a boil over medium heat. Lower the heat and simmer, whisking occasionally, for about 30 minutes, or until agar is completely dissolved.
4. In a second saucepan, combine semolina flour and cold water. Over a high flame, whisk constantly until the mixture thickens and resembles thick cream of wheat. Turn off heat and whisk into the coconut mixture. Add lime juice and lime zest, whisking to combine.
5. Pour filling into the prepared crust and refrigerate until completely set. Garnish pie with additional coconut or lime zest, if using.


Swiss Burnt Pecan Tart: Yields 1 11-inch tart
2 unbaked pie crusts (Vegan Crust recipe is already posted)
4 cups pecans
3/4 cup rice syrup OR 1/2 cup honey
1/2 cup maple syrup
1 heaping Tbsp arrowroot powder
1 tsp vanilla
glaze: 2 tsp barley malt syrup dissolved in 2 tsp water

1. Preheat oven to 275. Oil an 11-inch tart pan and place a circle of parchment paper on the bottom.
2. Roast pecans for about 40 minutes, or until dark and fragrant. Remove from pan and allow to cool completely.
3. Raise oven temperature to 350.
4. Roll out one of the crusts and press into the prepared pan. Trim edges. Chill both crusts for 15 minutes.
5. Remove pressed crust, prick all over with a fork, fill with pie weights and blind bake for 10-15 minutes, or until lightly golden. Remove from oven and allow to cool. Meanwhile, roll out other crust and place back in the refrigerator until ready to use.
6. In a food processor, grind pecans until they resemble coarse flour. Add rice syrup or honey, maple syrup, arrowroot and vanilla, mixing until combined.
7. Pour filling into prepared crust. Place other rolled crust on top of tart and press edges together (as much as you can without breaking them), trimming off excess. Cut a few steam vents in the top. (Alternatively, you can pre-cut decorative holes in the top crust before you place it on the tart, such as in the picture)
8. Bake for 35-40 minutes, or until the crust is firm. Brush the top with glaze 10 minutes before removing from the oven. Cool before serving.


These were both AWESOME recipes. I still have a few more tart and pie recipes that I simply must share, so check back later this week for them! I had time yesterday to practice my apple galette for the exam on Saturday. Wish me luck with it!! Tomorrow night, I'm making a semi-Irish feast for dinner in honor of St. Patty's day on Wednesday. Recipes and photos to come...

P.S. I discovered last night that Bogel makes an wonderful Chardonnay (2008) and J. Lohr produces an excellent Cabernet Sauvignon (2007). Both wines are balanced, flavorful and have great finishes. If you are looking for something delicious and not too expensive to enjoy, especially with a crazy bunch of friends, I highly recommend these two wines.