|
Kiwi Tart
Pair with Merry's 2000 Meredith Cuvée Sparkling Wine!
Ingredients - Kiwi Tart:
6 individual 3 to 4" pate brisee shells or 9 to 10" pastry
shell
1 egg plus 1 extra egg yolk
1/4 C sugar
3 T flour
Pinch salt
1 envelope gelatin
1 t vanilla
1 C hot milk
1 C heavy cream
1 Recipe Apple Glaze (see below)
Preparation - Kiwi Tart:
Finely dice shiitake in food processor or by hand. Saute onions,
garlic and shiitake in olive oil, over medium heat, until barely limp.
Beat eggs, and add shiitake mixture along with all remaining
ingredients and mix. Turn into 8" square pan. Bake at
325 degrees
for about 30 minutes, or until firm and lightly browned. Cool. Cut
into 2" squares. Garnish plate with fresh nasturtiums, pear
and
cherry tomatoes. Serves approximately 16.
Ingredients - Apple Glaze:
1 T hot water
1 C apple jelly
1 T pear brandy
8 to 10 kiwis, thinly sliced
Preparation - Apple Glaze:
In small saucepan, warm jelly, pear brandy and water until thinned
to proper consistency.
Allow to cool.
Meanwhile, arrange kiwis on custard in concentric circles, to completely
cover top. Spoon
cooled glaze over kiwis. Refrigerate for two hours, more or less,
until custard is firm. |