Search This Blog

Sunday, April 15, 2018


3 tbs each pine nuts and ice water
1 3/4 cups flour
1/2 cup/70g powdered sugar
2 tbs nonfat dry milk
1/2 tsp salt
5 tbs/71g unsalted butter
8 tsp oil
1/4 cup/57g each sugar and blueberry jam - 66g
3/4 tsp lemon zest
1/2 tsp each dried lavender buds and salt
3 1/2 cups low-fat milk
1/2 cup each half and half and rice
4 egg yolks
2 tsp lemon juice

PREPARE CRUST---Pulse nuts in a processor until chopped. Add flour, powdered sugar, dry milk, and salt, pulse. Add butter, pulse. Combine oil and ice water in a bowl, pour oil mixture through food chute, process until dough is beginning to clump. Divide dough between 2 tart pans coated with baking spray, press into bottom and up sides of pans. Prick dough, freeze 1 hour. *Heat oven to 4OO°. Remove dough from freezer, bake until golden 12 min. Cool. Reduce oven to 35O°. PREPARE FILLING---Combine sugar, zest, and lavender in a pan. Stir in milk, half and half, rice, and salt. Cook until mixture thickens and rice is tender. Beat egg yolks in a bowl. Whisk a few tablespoons of liquid from rice mixture into yolks. Add egg yolk mixture to rice mixture. Cook until thickened. *Spoon filling into crust. Stir together jam and lemon juice in a bowl. Microwave on high 2O seconds. Dollop onto tarts. Bake 8 min. Cool, refrigerate 8 hours. Remove tarts from the refrigerator. Cut each tart into 6 slices. SERVE & ENJOY...

No comments:

Post a Comment