Spring dessert: Glazed blueberry tart


Graham Cracker Dough Crust
1 Pound Butter
½ Cup Brown Sugar
½ Cup Sugar
½ Cup Lavender Honey
4 Cups Flour
½ Cup Whole Wheat Flour
1teaspoon Kosher Salt
1Tablespoon Ground Cinnamon Powder
1/2teaspoon Ground Ginger Powder

Cream the butter and sugars with paddle attachment, until even, and then add the lavender honey. Whisk together dry ingredients then add to butter and sugars in 2 batches, scraping down after each addition. Chill the dough for about 1 hour, and then roll out approximately to 1/8" thick.

Lightly spray the rectangular mold, and line the bottom with parchment paper. Line the sheeted graham cracker dough into the tart mold, pressing into the fluted corners. Once it's even on all sides, place it in the refrigerator for about 20 minutes to give it a chill. Once ready bake in a 325 degree oven until golden brown. Allow to cool before un-molding the tart dough.

Vanilla Bean-Ginger Pastry Cream
2 Cups Whole Milk
1 Each Vanilla Bean
½ " Cleaned Ginger Root
8 Each Egg Yolks
½ Cup + 2T Sugar
1 ½ oz Corn Starch
¼ pound Butter, in piece

Split the vanilla bean in half, and scrap the seeds and place them in a small pot along with the pods, along with the cleaned ginger root, and bring to a boil with the whole milk. Cover with plastic wrap and infuse for half hour. Strain the milk infusion through a fine strainer, and bring back to a boil. In the meantime in a bowl mix together the egg yolks, sugar, and cornstarch until smooth. Pour the hot milk in small steps into the egg mixture, and put the mixture back into the sauce pan. On a slow heat cook the custard with a whisk, until it comes up to a boil in the center, taking care to whisk constantly. Once the mixture comes to a boil, cook another 30 seconds, whisking vigorously. In the end whisk in the butter pieces into the custard, and transfer to a clean bowl, and cover the top directly with plastic wrap, and chill in the fridge for 2 hours.

3 Pints Fresh Blueberries
2Tablespoons Clear Cake Glaze
½ Cup Confectioners Sugar.

In to the rectangular tart shell, spoon in the pastry cream, and spread evenly with an off-set spatula, leaving about ¼" from the top. Take 2 tablespoons of clear cake glaze (which can be found in most gourmet food stores), and warm it up in a bowl just until it's warm, and loose. Into this toss in 3 pints of fresh blueberries, and toss gently with a spoon or a spatula, until all the berries are glazed and shiny. This glaze will give the tart a beautiful shine, as well as a light sweetness to the berries, while binding them together. Gently spoon the glazed blueberries onto the custard, pressing down the first layer into the custard, then piling on the berries about an inch and a half from the top. Dust with confectioners' sugar for garnish.

Yigit Pura, Executive Pastry Chef of Taste Catering
3450 Third St, 4D
San Francisco, CA 94124
Website: www.tastecatering.com

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