Puffy Herbed Parmesan Cream Tart
Add shaved white or black truffle, cooked porcini mushrooms or some finely julienned Prosciutto or Speck to the tart for an intense study in decadence. Serve the tart warm or at room temperature.
Yield: 1 9-inch tartPrint this recipe
1 1/2 cups water
6 ounces (1-1/2 sticks) unsalted butter
1 tablespoon kosher salt
1 1/2 cups all-purpose flour
6 large eggs
1 cup finely grated Parmesan
1 teaspoon chopped rosemary
2 teaspoons chopped thyme
Parmesan Cream, recipe follows
1 cup milk
1/2 cup heavy cream
4 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 cup finely grated Parmesan cheese
1. Bring the water, butter and salt to a boil in a medium saucepan.
2. Remove the pan from the heat and stir in the flour.
3. Return the pan to medium high heat and stir until batter pulls away from the side of the pan, about 2 to 3 minutes. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute.
4. On low speed, add the eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added.
5. Add the grated cheese and herbs. Beat until well incorporated.
6. Lightly butter a 9 inch pie plate. Preheat the oven to 450 degrees F.
7. Pipe the pâte à choux to line the prepared pie plate. Piping should be 1/2 inch thick. Gently spread the Parmesan cream over the piped pâte à choux. Pipe more pâte à choux over the top in a nice design to fully cover the Parmesan cream. You may also pipe a lattice design.
8. Lightly eggwash the top of the tart. Bake for 20 minutes and then reduce the heat
to 400 degrees F and bake until puffed and golden. Serve warm.
For Parmesan Cream - yield 2 cups
1. In a small saucepan over medium high heat, bring the milk and heavy cream to a boil. Cover to keep warm.
2. In a medium bowl, beat the egg yolks until light and fluffy, about 2 minutes. Add the flour and salt. Continue whisking until smooth.
3. Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
4. Remove the cream to a bowl, stir in Parmesan. Place a sheet of plastic wrap directly on top of the Parmesan cream to prevent a skin from forming. Refrigerate until ready to use.