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


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.



·       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.

Sour Cream Doughnuts

On my recent trip to Canada, besides getting a Black Bear, I was most excited about getting Tim Hortons Coffee and doughnuts. When my husband and I were in Germany, we would go to Tim Hortons in the morning and grab a cup of coffee and a doughnut. I quickly became the biggest Tim Hortons fan. Living back in the states we don't have the Tim Hortons chain here, and I'm not quite sure why? Its much better than some well known coffee shops.  

Well during my trip to Canada, I may have drove right out of the airport and straight to Tim Hortons, I was that excited. And yes I may have visited Tim Hortons at least 4 others times while I was there. But hey they extra doughnut pounds I gained were well worth it! But before I started to burn off those excess calories I had one last craving for the beloved sour cream doughnuts I love so much. So I made my version and I will admit they were equally delicious. I even bought Tim Hortons coffee grounds at London Drug while I was there to take home. So I enjoyed a beautiful cup of dark roast coffee and sour cream doughnuts. Ahhh....delightful!

Sour Cream Doughnuts

just like Tim Hortons



  • 2¼ cups White Lily All-Purpose Flour
  • 1½ teaspoon baking powder
  • 1 teaspoon Kosher Salt
  • ½ cup sugar
  • 2 tablespoons shortening
  • 2 large egg yolks
  • ⅔ cups sour cream
  • canola oil for frying

Vanilla Glaze:

  • 3½ cups Confectioner's Sugar
  • 1½ teaspoon Lyle's Golden Syrup
  • ¼ teaspoon Kosher Salt
  • ½ teaspoon Vanilla Extract
  • ⅓ cup plus 1 tablespoon hot water, ( more if needed to reach desired consistency)


  1. Sift flour, baking powder, and salt together in a bowl,  set aside.
  2. In a stand mixer fitted with a paddle, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light coloured and thick.
  3. Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough.
  4. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours).
  5.  In a deep fryer, bring canola oil up to 325°F/165°C. Roll out the chilled dough on a generously floured counter or cutting board to ½ inches thick, or about 4 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes.
  6. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels.

Brown Sugar Panna Cotta & Georgia Poached Peaches

Brown Sugar Panna Cotta. Rosemary Vanilla Bean Poached Georgia Peaches. Pecan Crumble. Raspberry Coulis.- by Chef Bri

Brown Sugar Panna Cotta. Rosemary Vanilla Bean Poached Georgia Peaches. Pecan Crumble. Raspberry Coulis.- by Chef Bri

I believe that every great meal needs to be finished with dessert. Ya'll may not know, but I'm a trained pastry chef as well. In fact when I was a culinary instructor I was one of two chefs who were trained in both disciplines. My passion for dessert has something to do with all my teeth being sweet,  not just one! LOL! If you want to see more of my pastry work go to  www.chefbri,com  

But at the moment you can ponder making this awesome dessert. Pictured above is a Brown Sugar Panna Cotta with Rosemary Vanilla Bean Poached Georgia Peaches, a Georgia Pecan Crumble and Raspberry Coulis topped with a Sugar Curl. While you may not want to make everything on this dish, I suggest making the Panna Cotta and the poached Peaches! Plus you can always take a short cut and top it off with toasted chopped pecans as well, and I still guarantee your guests will be impressed with your culinary skills.

Brown Sugar Panna Cotta:

  • 1.25 Cups Whipping Cream
  • 1/2 Cup Brown Sugar, packed
  • 1 tsp. Cinnamon, ground
  • 1/4 tsp. Cardamon, ground 
  • 1.5ea Sheets Gelatin
  • 1/2 tsp Vanilla Bean Paste

In a small bowl place a hand full of ice and fill with cold water. Place the gelatin sheets in the ice water to soften. While the gelatin is softening, in a sauce pot combine the cream, sugar, cinnamon and cardamon whisk well to combine. Bring to a simmer and cook till the sugar has dissolved, stirring continuously. Then remove from the heat, and add the softened gelatin. Whisk to melt the gelatin into the cream mixture. Then whisk in the vanilla bean paste. Pour equal amounts of the mixture into 4 small ramekins, let them cool to room temperature, then place them in the refrigerator for at least 4 hours minimum. Then they are ready to serve.

Rosemary Vanilla Bean Poached Peaches:

  • 1 Cup Water
  • 1 Cup Sugar
  • 1 Sprig Fresh Rosemary
  • 1 Vanilla Bean Pod
  • 2 Fresh Georgia Peaches, peeled and sliced

In a sauce pan combine the water and sugar. Cook on Medium to high heat, stirring till the sugar is dissolved. Once the sugar is cooked into the water bring it down to a simmer and add the rosemary, vanilla bean pod- scrape the seeds out and place the seeds and the pod in the simple syrup, and add the sliced peaches. Simmer for about 15 minutes. Make sure not to boil the peaches or you will end up with a mushy mess, you want pretty poached peaches! Once the peaches are poached you can drain them off and serve or store the peaches in a glass container in the poaching liquid.

To serve the dish, you can keep the panna cotta in the ramekin or run a pairing knife along the edge of the panna cotta and drop it onto a plate. Then drain the peach slices of their poaching liquid and top the panna cotta. For crunch, add toasted and chopped pecans!