Pie and Pastry Bible (84 page)

THE BOULDERS TART

L
ayers of caramelized macadamia nuts, sour cream custard ganache, whipped cream, and chocolate curls are set in a chocolate cookie crust lined with a fine coating of melted chocolate. Chef Louis Borachaner created this recipe when he was chef at the Boulders resort in Carefree, Arizona.

EQUIPMENT

A 10-inch fluted tart pan with a removable bottom; optional: a pastry bag or reclosable quart-size freezer bag and a large number 9 star pastry tube

SERVES: 8
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
Bittersweet Chocolate Cookie Tart Crust for a 10-inch tart (page 61), prebaked and cooled	1 generous cup	10.75 ounces	307 grams
Chocolate Coating fine-quality bittersweet chocolate, chopped	½ of a 3-ounce bar	1.5 ounces	43 grams
Caramel Nut Filling sugar	¾ cup	5.25 ounces	150 grams
light corn syrup	2 tablespoons	approx. 1.5 ounces	41 grams
unsalted butter, cut into 1-tablespoon pieces and softened	6 tablespoons	3 ounces	85 grams
heavy cream	liquid cup	2.7 ounces	77 grams
unsalted macadamia nuts, toasted and very coarsely chopped	1 cup	4.5 ounces	142 grams
Chocolate Custard Ganache heavy cream	½ liquid cup	4 ounces	113 grams
sour cream	½ cup	4.25 ounces	121 grams
1 large egg, at room temperature	3 tablespoons	1.75 ounces 50 grams (weighed without the shells)
2 large egg whites, at room temperature	¼ liquid cup	2 ounces	60 grams
cornstarch	2 teaspoons	0.2 ounce	6.5 grams
fine-quality bittersweet chocolate, finely chopped	one 3-ounce bar	3 ounces	85 grams
Whipped Cream Topping heavy cream	1¼ liquid cups	10 ounces	290 grams
sugar, preferably superfine	2 teaspoons	0.3 ounce	8.3 grams
pure vanilla extract	½ teaspoon	•	•
optional decoration: chocolate curls or shavings (page 617)	•	3 ounces	85 grams

Make the dough (page 61). Roll and shape it or press it into the pan and prebake it (see page 252). Let cool.

Chill a medium bowl and mixer beaters for the whipped cream.

MAKE THE CHOCOLATE COATING

In the top of a double boiler over hot, not simmering, water (the bottom of the upper container must not be touching the water), heat the chocolate, stirring often, until most but not all of it is melted. Remove the upper container, wipe all moisture from the outside, and continue stirring until the chocolate is completely melted. Or microwave for 10-second bursts, stirring after each one. Immediately pour it into the middle of the pastry shell. Use a small offset metal spatula or clean artist’s brush to spread a very thin layer of the melted chocolate over the bottom of the pastry. Allow it to set for at least 10 minutes or until it dulls (loses its sheen).

MAKE THE CARAMEL NUT FILLING

In a heavy medium saucepan, place the sugar and corn syrup.
Without stirring,
cook over low heat until the sugar dissolves and the liquid is clear. Raise the heat to medium and continue cooking, swirling the liquid in the pan occasionally so that it cooks evenly, until it becomes deep amber (370° to 380°F.; 380°F. will give the deepest caramel flavor, but any higher will begin to have a bitter edge, so an accurate thermometer, a pot that releases the heat quickly [not ceramic or enameled iron] and the speedy addition of the butter and cream are required if you take it up that high). The whole process will take about 8 minutes. Immediately remove the caramel from the heat and whisk in the butter, 1 tablespoon at a time, until incorporated. Add the cream and whisk until evenly incorporated. With a wooden spoon, stir in the nuts.

Pour the mixture into the prepared tart shell. Refrigerate until set, a minimum of 1 hour and a maximum of 3 days. After the surface is set, cover the tart with lightly greased plastic wrap or a large inverted cake pan.

MAKE THE CHOCOLATE CUSTARD GANACHE

In the top of a double boiler set over simmering water, stir together the cream, sour cream, egg, egg whites, and cornstarch and cook for 5 to 10 minutes or until the mixture is the consistency of mayonnaise. (If you are using a thermometer, it will read 160°F.) Remove from the heat and stir in the chocolate until melted and smooth. Pour the custard evenly over the caramel filling. Chill for at least 2 hours or until firm and set.

Unmold the tart (see page 251) and slide it onto a serving plate. Cover it loosely with plastic wrap and refrigerate until ready to decorate.

MAKE THE WHIPPED CREAM TOPPING

Up to four hours ahead, in the chilled bowl, beat the cream, sugar, and vanilla until peaks form when the beater is raised. Pipe rosettes of whipped cream using a pastry bag or reclosable freezer bag fitted with a number 9 large star tube, to cover the entire surface of the tart. Or simply swirl the whipped cream all over the top using a spatula. Refrigerate until serving. Immediately before serving, decorate with chocolate curls or shavings, if desired.

STORE

Refrigerated, up to 4 hours.

POINTERS FOR SUCCESS

Cream, butter, and chocolate are quick to absorb other refrigerator odors. Either place the finished tart in an airtight container or be sure to wrap other foods well to prevent the tart from absorbing odors.

To make superfine sugar, whirl granulated sugar in a food processor for a few minutes.

PECAN PIE

(Baked in a Tart Pan)

I
f you love pecan pie but find it a bit too sweet, you will appreciate this version. If you use the golden syrup instead of the traditional corn syrup, the pie will taste sweet without being cloying. Straining the filling makes it clear and shiny. A prebaked crust guarantees it will stay crisp against the sticky filling. A gorgeous lacy glaze in the form of a bittersweet chocolate drizzle balances the sweetness.

I like to bake this pie in a tart pan rather than a pie pan so that every bit (except the very edge) contains the same amount of crust, nuts, and filling. (The pie plate’s sloping sides provide less filling and more crust at the outside edges.)

EQUIPMENT

A 9½-inch fluted tart pan with a removable bottom and a reclosable quart-size freezer bag

Make the dough (page 29). Roll, shape, and prebake it (see page 251).

Preheat the oven to 350°F. at least 15 minutes before baking time. Set an oven rack at the lowest level before preheating.

Arrange the pecans, top sides up, in the bottom of the baked crust.

Have ready a strainer suspended over a small bowl.

OVEN TEMPERATURE: 350°F. • BAKING TIME: 20 MINUTES SERVES: 6
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
*Refiner’s syrup adds a special mellow flavor.
Flaky Cream Cheese Pie Crust for a 9½-inch tart (page 29), prebaked		11 ounces	312 grams
pecan halves	1½ cups	5.25 ounces	150 grams
4 large egg yolks	2 full fluid ounces	2.6 ounces	74 grams
Lyle’s Golden Syrup (refiner’s syrup)* or dark corn syrup	liquid cup, lightly greased	4 ounces	113 grams
light brown sugar, preferably unrefined (see page 645)	½ cup, packed	3.75 ounces	108 grams
unsalted butter, softened	4 tablespoons	2 ounces	57 grams
heavy cream	¼ liquid cup	2 ounces	58 grams
salt	a pinch	•	•
vanilla extract	1 teaspoon	•	4 grams
Chocolate Lace Topping bittersweet chocolate, finely chopped	of a 3 ounce bar	1 ounce	28 grams
heavy cream, cold	2 tablespoons	1 ounce	30 grams
optional: Cræme Fraîche, unsweetened (page 558), or bourbon whipped cream (page 551)	1 cup	•	•