Yesterday I tried out a recipe with a ridiculously long title and oddly simple execution: Raspberry Pistachio Frangipane Tart with Meyer Lemon Chantilly.
Let's decompose: raspberry topping, pistachio filling, cream (chantilly) flavoured with lemon.
What is Chantilly? Chantilly is cream whipped with sugar (honey in this case) and some flavouring (usually vanilla, here lemon). Apparently the danger with this cream is to overwhip and end up with butter (never happened to me after some substantial whipping). The chef Francois Vatel first served it to Louis XIV and 2000 guests at Versailles. Vatel reputedly committed suicide the same night he developed it for fear of the repercussions of some poorly cooked fish he made that night. Who knows what divine pastries we might have had today if it weren't for some bad fish!
What is Frangipane? Technically it is almond custard. However, in this recipe it means pistachio mixed with butter, sugar, egg, and heavy cream using a food processor. Voila!
As you can tell from the title, the recipe called for the elusive Meyer Lemon. I wouldn't have any idea how to find this in London, nor when it is in season here if at all. Any ideas blog-readers? Hence, I just used some ordinary lemons from Sainsbury's. Tasted delicious, but maybe it would have tasted better with the Meyer. One of life's mysteries.
The most fun part about this tart was toting it half way across London on the tube- with everyone warning me to be careful and worrying about ending up with a pie in the face. One man even thought I must have been dared! Thankfully it survived as did my dress and I had a wonderful night with my friend at the free Canary Wharf BBC bands swing concert.
Check out http://www.mytartelette.com/2010/02/recipe-raspberry-pistachio-frangipane.html for the recipe.
The ingredients are below from Tartelette, photos of the steps to be added soon:
For the shortbread bottoms:
1 stick (115 gr) unsalted butter or coconut oil, at room temperature
1/2 cup (95gr) whole organic cane sugar (or granulated or dark brown)
1 large egg yolk
1/2 cup (80gr) brown rice flour
1/2 cup (80gr) white rice flour
1/4 cup (30gr) sorghum flour
(Or use 1 1/4 cup all purpose flour instead of the 3 mentioned above)
2 tablespoons (20 gr) tapioca starch
pinch of salt
For the pistachio frangipane:
1 stick (115 gr) unsalted butter, at room temperature
1/2 cup (95 gr) organic whole cane sugar (or granulated)
1 cup (100 gr) ground pistachios
2 eggs
1/4 cup (60ml) heavy cream
For the Meyer lemon chantilly:
1 cup (250ml) heavy cream
1 tablespoon honey
zest of one Meyer lemon
2 pints fresh raspberries
No comments:
Post a Comment