Thai Tart

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For all you adventurous bakers out there, your going to want to try this Thai inspired tart. I was eating Thai food at one of my favorite Thai restaurants (Mini Mango, Napa Valley) and had the most beautiful Thai dessert with flavors of lemongrass, Thai tea and kefir lime, it was delicious. That dessert is what inspired me to make this tart. I served mine with a toasted coconut meringue and a Thai tea crunch. 

Thai Tart

by: Bri Van Scotter

Tart Dough:

·       1 egg yolk

·       2 Tbs. very cold water

·       1 tsp. vanilla extract

·       1 1⁄4 cups all-purpose flour (Preferable White Lily)

·       1⁄3 cup sugar

·       1⁄4 tsp. salt

·       8 Tbs. cold unsalted butter, cut into
  1⁄4-inch cubes

Directions:

In a small bowl, stir together the egg yolk, water and vanilla; set aside.

In the bowl of a stand stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans.

Pre-heat oven to 350F.

 Use a fork to dock the tart bottom. Blind bake the tart shells for about 15-20 minutes, or until slightly golden.

 

Filling:

·       1/2 cup whipping cream

·       2-3 inch Lemongrass Stalk, cut in half

·       2 Kefir Lime Leaves

·       1- Cinnamon Stick

·       2 tablespoons cornstarch

·       2 large eggs

·       4 large egg yolks

·       1 teaspoon vanilla extract

·       3/4 cup water

·       3/4 cup sugar

·       1/4 cup (1/2 stick) unsalted butter

In a saucepot add the heavy cream, lemongrass, kefir lime Leaves and cinnamon stick. Bring to a slight boil, then remove from heat and let infuse and come to room temperature. Once at room temperature strain, the infused cream is now ready to use.

Stir infused cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.

In a medium saucepan add 3/4-cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk in the egg mixture Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.