The ingredients to make this recipe consist of pistachios and crème fraiche (originated from France) which is a thick and smooth soured cream with a rich and velvety texture.. It can only be found in specialty food stores or some grocery stores in US. But not in this town.... :/ I couldnt even find a fluted tart pan with removable bottom. Bummer!!! (...wished I was in Singapore.. I could get the things I needed at the baking-supply store near my place... hmm.. oh well!!!) Since I was unable to get crèam fraiche or fluted tart pan or flan rings, I have to find the way to make the crèam fraiche and other alternative to place the tart dough. I found the way to make homemade crème fraiche. YAY!!! It is easy but a really long wait to get it thickened! I was so nervous, that I forgot to snap a few pictures before the final outcome!!
Recipe: Crème Fraiche (from Stephanie Jaworski)
1 cup heavy whipping cream
1 tbsp buttermilk
(Note:If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.)
In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Use a large bowl to transfer the cream. Allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6-8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. It is ready when it is thick with a slightly nutty sour taste. Then chill cream in the refrigerator for several hours before using. Crème fraîche may be made and stored in the refrigerator for up to 10 days.
Recipe: Pistachio Tartlets with Crème Fraiche and Berries (from Martha Stewart's Baking Handbook, page 255)
You can make this recipe in a 14-by-4-inch rectangular tart pan with a removable bottom. Roll out the dough to a 16-by-6-inch rectangular before fitting it into the pan; bake with parchment and weights for fifteen mins, then revome parchment and weights and bake for 8 to 9 mins more.
All purpose flour, for dusting
Pistachio Tart dough (see follows)
3/4 cup (abt 7 ounces) crème fraiche
1/2 cup heavy cream
3 tbsp confectioners' sugar
8 ounces fresh strawberries, hulled
6 ounces fresh raspberries
1/4 cup unsalted shelled pistachios
On a lightly floured work surface, roll out dough to 1/4-inch thickness. With a dry pastry brush, sweep off exess flour. With a 6-inch dessert plate as a guide, use a sharp knife to cut out eight rounds, rerolling scraps as necessary. Fit dough rounds into eight 4-inch flan rings, pressing into the edges. Chill for 10 minutes. Using a sharp knife paring knife, trim dough flush with the top edge of each ring. Refrigerate the tarlet shells until well chilled, about 30 mins.
Preheat the oven to 375 degrees F. Line shells with parchment, leaving a 1-inch overhang. Fill with pie weights. Bake until edges are just beginning to turn light golden, about 15 mins. Remove parchment and weights; continue baking until surface is light golden all over, about 6 mins. Transfer to a wire rack to cool completely. After 10 minutes, remove tarlets from the rings.
In the bowl of an electirc mixer fitted with whisk attachment, combine crème fraiche, cream and sugar (this is the part where I get all the dots on my apron and on the table..lol..). Whisk until soft peaks form (my cream turned out to be slightly light yellowish color... hmmm...). Using an offset spatula, spread mixture into cooled tartlet shells. Arrange berries (I used the mixed frozen berries which I should hv gotten individual fresh berries) and pistachios on top. Serve immediately.
(Note: For the weights, you can use dried beans or rice bundled in cheesecloth and secured with twine - that is what I did)
Recipe: Pistachio Tart Dough (from Martha Stewart's Baking Handbook)
MAKES ENUF FOR EIGHT 4-INCH TARTLETS OR ONE 14-BY-4-INCH TART
1-1/2 sticks(3/4 cup) unsalted butter, room temperature
1/2 cup confectioners' sugar
2 large egg yolks
1-1/4 cups all-purpose flour
1/2 cup unsalted shelled pistachios, finely ground
2 tsp heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, mix butter and confectioners' sugar on a low speed until combined, about 2 mins. Add egg yolks and mix until incorporated, about 1 min, scrapiung down the sides of the bowl as needed. Add 1 cup flour and mix on low speed until just incorporated, about 30 sec. Add remaining 1/4 cup flour, pistachios, salt and cream, mix until flour is no longer visable, about 1 min. Wrap tighly using plastic wrap and refrigerate for 1 hr or overnight.
The final outcome, this tart is rich and yummy!!! YAY!!!!! I also would like to thank mimi for hosting this food event. Thank you :)