Search

naramata-blend

Life in a slow place that quickly steals your heart.

Tag

Easy tarts

Naramata Bench Honey Lime Tartlets

IMG_4885.jpg

The honey for these deliciously sweet and tangy tarts is as local as I can get it. It comes from Tim Bouwmeester, owner/operator of Desert Flower Honey on the Naramata Bench (next to Hillside Winery). Buying local is always a good thing. Buying honey locally is an even better thing.

honeybee2.jpg

Bit of a honey rant

Most honey comes from China, where beekeepers are notorious for keeping their bees healthy with antibiotics banned in North America because they seep into honey and contaminate it; packers there learn to mask the acrid notes of poor quality product by mixing in sugar or corn-based syrups to fake good taste.

None of this is on the label. Rarely will a jar of honey say “Made in China.” Instead, Chinese honey sold in North America is more likely to be stamped as Indonesian, Malaysian or Taiwanese, due to a growing multimillion dollar laundering system designed to keep the endless supply of cheap and often contaminated Chinese honey moving into North America, where tariffs have been implemented to staunch the flow and protect its own struggling industry.

All the more reason to pick up some local honey next time you are at the farmer’s market.

IMG_4852.jpg

The recipe is in three parts: Pastry to make the crusts, the filling and whipped cream for topping the tarts.

Pastry ingredients

You will need eight 3 3/4-inch mini tart pans with removable bottoms.

  • 1 cup all-purpose flour
  • 6 Tbsp. cold unsalted butter cut into 1/2″ pieces
  • 2 Tbsp. sugar
  • 1/4 tsp. salt
  • 1 egg yolk
  • 1 Tbsp. ice water

IMG_4861.jpgDirections

Preheat oven to 375 F. Combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles pea-sized balls. Add egg yolk and ice water and pulse just until the mixture comes together and forms a ball. Don’t overdo it or your pastry will be tough.

Divide the dough into eight small balls and roll each out into a circle with a rolling pin on a lightly floured board. Place your rolled out circles inside the tart pans and using your fingers press the dough up the sides of the eight 3  3/4-inch pans. Place the pans on a cookie sheet and bake about 12 minutes until golden brown. Cool on a wire rack.

IMG_4859.jpgFilling ingredients

  • 1 cup sugar
  • 1 Tbsp. corn starch
  • 1 cup heavy cream
  • 1 tsp. lime zest
  • 1/2 cup fresh squeezed lime juice
  • 3 Tbsp. unsalted butter cut up
  • 1 Tbsp. local honey
  • 1 cup sour cream

Directions

In a medium saucepan stir together the sugar and cornstarch. Whisk in the heavy cream, lime zest and lime juice. Cook and stir over medium heat until gently boiling. Cook and stir another few minutes until thickened. Remove from heat and stir in the butter and honey until the butter is melted. Stir in the sour cream. Spoon filling into baked tart shells. Chill at least an hour.

Whipped Cream ingredients and directions

Makes about 4 cups. (Halve the recipe by reducing the cream to one cup leaving all the other ingredients the same if you only want enough to finish off these tartlets.)

  • 2 cups heavy cream
  • 1/4 cup icing sifted icing sugar
  • 1 tsp. vanilla extract
  • dash of salt

Add all ingredients to a mixing bowl with the whip attachment and beat on medium until soft peaks form.

IMG_4871.jpg

Some assembly required

Either add a spoonful of whipping cream to the top of tarts or fill a pastry bag and pipe the whipped cream on for a fancier tart. Garnish with some lime zest.

IMG_4868.jpg

 

Butterscotch whiskey tarts

IMG_4415 2.jpg
There is a hint of nostalgia that comes as you eat these tarts. It’s from your mum’s instant jello pudding days. But these beauties made with cream, milk, fresh farm eggs, bourbon vanilla bean and whiskey are very much a cut above.

You’ll notice that I add a splash of whiskey, (not scotch but rye in this case) but the tart’s pudding filling is not likely named after ‘scotch’. One theory is that the name ‘butterscotch’ is a derivation of ‘butter-scorched’. Others say it that it meant ‘scotching’ or cutting, which they did to slabs of buttery, creamy caramels when making candy.

IMG_4398 2.jpg

Ingredients

(18 tarts)

  • 6 farm-fresh egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/2 cup firmly packed dark brown sugar
  • 1/3 cup cornstarch, sifted
  • 1 teaspoon salt
  • 3 cups whole milk
  • 1 vanilla bean
  • 1 tablespoon unsalted butter
  • 2 tablespoons whiskey (some dad nostalgia here too…he used to rub whiskey on my teething gums and have a dram himself)
  • 3 Flake bars for decoration
  • 18 frozen tart shells (I usually make my own pastry but elected to go the easy route…if you are feeling ambitious homemade pastry shells will make the tarts even more delicious. An oat wheat pie crust would be even nicer…)

 Directions

Bake the tart shells following package directions.

Put the egg yolks in a large heatproof bowl and set aside.

In a small saucepan, combine the granulated sugar with a 1/4 cup of water and stir gently with a spatula being careful not to splash the sides of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture begins to turn a dark amber colour. Swirl the pan but do not stir. Remove from the heat, let stand one minute then stir in the cream. Pour the caramel into a small bowl and set aside.

In another saucepan, combine the brown sugar, cornstarch and salt. Stir in the milk and whisk to combine.

Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan with the milk and toss in the vanilla bean into the milk as well. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from the heat and add the caramel. Whisk together until combined, then pour a third of the mixture over the eggs. Keep whisking the eggs and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk mixture and whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until very thick.

Remove from the heat and add the butter and whiskey.

Keep whisking for about a minute to cool the pudding slightly. Let sit for about 15 minutes, then remove the vanilla bean.

IMG_4436.jpg
Here there are with some other boozy homemade pals. The lemon tarts are topped with amaretto meringue and the chocolate ganache are have a splash of Legend Manitou.

Some assembly required

Whisk the pudding one more time until smooth. Divide the pudding equally among the baked tart shells and sprinkle with some crumbled Flake bar. Cover the tarts and refrigerate for about two hours before serving. Store any leftovers, tightly covered, in the fridge for up to two days.

 

IMG_4403 2.jpg

Blog at WordPress.com.

Up ↑