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Rhubarb Custard with Pistachio Crumble

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A thick, rich vanilla custard sprinkled with nutty pistachio streusel blankets a hidden layer of tart, lightly poached rhubarb at the bottom of each of these delicious, gluten-free desserts, created by blogger Aran Goyoaga. Be sure to watch the delicate custards carefully as they bake so you don’t overcook them.

Rhubarb Custard with Pistachio Crumble

For the poached rhubarb:

1/2 cup (4 oz./125 g.) sugar

4 stalks rhubarb (1 lb./500 g total weight), cut into 1-inch (2.5-cm.) pieces

For the pistachio crumble:

1/4 cup (1 oz./30 g.) unsalted pistachios

4 Tbs. (2 oz./60 g.) cold unsalted butter, cut into chunks

1/4 cup (2 oz./60 g.) sugar

1/4 cup (1 1/2 oz./45 g.) brown rice flour

1/4 cup (1 1/2 oz./45 g.) almond flour

4 1/2 tsp. tapioca flour

Pinch of kosher salt

For the custard:

1 vanilla bean

2 cups (16 fl. oz./500 ml.) heavy cream

1/2 cup (4 fl. oz./125 ml.) whole milk

3/4 cup (6 oz./185 g.) sugar

Grated zest of 1 orange

6 large eggs

1/4 cup (1 oz./30 g.) cornstarch

Position a rack in the middle of the oven and preheat to 325°F (160°C). Have ready 8-10 custard cups or ramekins, each at least 3/4 cup (6 fl. oz./180 ml.) Arrange the cups in a baking dish.

To poach the rhubarb, in a small saucepan, combine the sugar and 1 cup (8 fl. oz./250 ml.) water and heat over medium heat, stirring to dissolve the sugar. Add the rhubarb, reduce the heat so that the sugar syrup is barely simmering, and gently cook the rhubarb until it is soft but still keeps its shape, about 3 minutes.

Drain the rhubarb, being careful not to mush it too much.

To make the crumble, finely chop the pistachios in a food processor. Add the butter, sugar, brown rice flour, almond flour, tapioca flour and salt, and pulse a few times just until a crumble sandlike dough forms. Transfer to a bowl and refrigerate until ready to use.

To make the custard, split the vanilla bean and scrape out the seeds with the back of a paring knife. In a saucepan, combine the vanilla pod and seeds, the cream, the milk, half of the sugar, and the orange zest.

Bring to a boil over medium heat and stir. Remove from the heat and remove the vanilla pod. In a small bowl, whisk together the eggs, cornstarch, and remaining sugar.

Pour a little of the hot cream into the egg mixture, a little at a time, and whisk until combined. Strain through a fine-mesh sieve into a pitcher.

Divide the rhubarb between the custard cups. Pour the custard over the rhubarb. Sprinkle the reserved crumble over the top of each custard, dividing it evenly. Carefully pour very hot water into the baking dish to reach about halfway up the sides of the cups.

Bake until the custards are set and the crumble is golden, 30-35 minutes. Remove from the water bath, transfer to a wire rack, and let cool completely before serving. Serves 8-10.

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Meyer Lemon Tart

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Moravian cookies lend a subtle sweet spice to this bright lemony tart, which makes an impressive ending to a celebratory meal. If Moravian cookies are unavailable, substitute graham crackers. To streamline prep, use a jarred lemon curd.

Meyer Lemon Tart

6 3/4 oz. (210 g) Moravian cookies or 9 graham crackers (about 5 oz./155 g)
3 Tbs. sugar
6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted and cooled slightly
1 1/2 jars (15 oz./470 g) Meyer lemon curd
Lightly sweetened whipped cream for serving
Freshly grated lemon zest for garnish (optional)

Position a rack in the lower third of an oven and preheat to 325°F (165°C).

In a food processor fitted with the metal blade, process the cookies until fine crumbs form. Add the sugar and pulse until combined. Add the butter and process until the crumbs begin to stick together.

Transfer the crumbs to a 9 1/2-inch (24-cm) tart pan. Using the bottom of a 1/2-cup (125-ml) dry measuring cup, press the crumbs evenly and firmly into the bottom of the pan and up the fluted sides. Place a piece of parchment paper over the crust and add pie weights. Bake for 15 minutes. Remove the parchment and weights and bake for 5 minutes more. Transfer the pan to a wire rack and let cool completely.

Spread the lemon curd evenly in the cooled tart shell and refrigerate until chilled, 2 to 3 hours. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Let stand at room temperature for 20 minutes before serving. Top with whipped cream and lemon zest, cut into slices and serve. Serves 8.

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Recipe Roundup: Fall Baking

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As much as we love sweet berries and stone fruits, we’re looking forward to a new season of baking! Enjoy early autumn’s gems in these gorgeous treats.

 

Apple and Cranberry GaletteApple and Cranberry Galette
This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a harvest (or holiday!) meal.
Apple & Butterscotch Cobbler with Pecan StreuselApple & Butterscotch Cobbler with Pecan Streusel
This cobbler courtesy of Chef Thomas Keller is baked right in the pot used to make the butterscotch sauce, which both minimizes cleanup and makes for a fun, casual presentation.
Pumpkin Cream Cookie SandwichesPumpkin Cream Cookie Sandwiches
For a fun twist on the traditional sandwich cookie, a cream cheese filling flavored with pecan pumpkin butter is tucked between chewy ginger-molasses cookies. They’re perfect for Halloween parties!
Spiced Pear Tarte TatinSpiced Pear Tarte Tatin
Traditional Tarte Tatin uses apples and a classic pastry crust, but this delicious variation substitutes pears and flaky puff pastry. Crystallized ginger packs a gentle heat and plays against the pears’ sweet, floral flavor.
Brown Sugar-Cranberry Oat MuffinsBrown Sugar-Cranberry Oat Muffins
Studded with tart cranberries and packed with wholesome oats, these delicious muffins bake up moist, with nicely rounded, golden-brown tops.
Autumn Fruit StrudelAutumn Fruit Strudel
Here, a mix of fresh and dried fruits is tucked into layers of flaky phyllo dough for an easy, lightened up dessert.
Spiced Cider DoughnutsSpiced Cider Doughnuts
You may wonder if making your own doughnuts is worth the effort. Just one bite of these sugar-glazed deep-fried treats will prove it is. The spicy flavor is sure to bring back memories of crisp autumn mornings and relaxing breakfasts in flannel pajamas.
Cranberry & Pear CrumbleCranberry & Pear Crumble
Warm, gooey, sweet-tart pears and cranberries covered with a spiced crumble topping — this is the ultimate no-fuss fall dessert. Don’t forget vanilla ice cream for serving.
Salted Caramel Apple PieSalted Caramel Apple Pie
A traditional autumn favorite — apple pie — gets a modern twist here with the addition of salted caramel. A lattice crust makes it pretty enough for a special occasion.
Brandied Apple Cake with Figs and WalnutsBrandied Apple Cake with Figs and Walnuts
Loaded with apple chunks, dried fruit and nuts, here is a not-overly-sweet cake that can be enjoyed for breakfast, afternoon tea or as a casual dessert when topped with whipped cream.
Pumpkin Coffee Cake with Brown Sugar-Pecan StreuselPumpkin Coffee Cake with Brown Sugar-Pecan Streusel
This coffee cake is lighter than you would expect, with the rich flavor of pumpkin and spices and a thick layer of crunchy brown sugar and pecan streusel. Serve it for an autumn brunch.
Cranberry Chess TartCranberry Chess Tart
With its simple custardy buttermilk filling, chess pie is a classic dessert of the American South. This updated version is baked in a square tart pan and includes sweet-tart cranberries and orange zest, giving it a festive twist for the fall and winter tables.
Deconstructed Apple Crisp with Buttermilk Ice CreamDeconstructed Apple Crisp with Buttermilk Ice Cream
Here, Liz Williams, Pastry Supervisor at Tennessee’s Blackberry Farm, gives the classic apple crisp a creative makeover: The topping is transformed into oatmeal cookies that are served atop the apple filling in individual bowls. A scoop of buttermilk ice cream adds the perfect finishing touch.
Pumpkin Bread with Cream Cheese SwirlPumpkin Bread with Cream Cheese Swirl
This spiced pumpkin bread has a delicious surprise hidden inside: a swirl of tangy-sweet cream cheese.
Pear-Custard TartPear-Custard Tart
This delicately flavored tart is filled with vanilla-poached pears and brandy-spiked custard, then topped with sugary toasted almonds. It makes an elegant finale for a fall gathering.