Makes 4 tarts
Tart Shell Ingredients:
1/2 oz. butter
2 3/4 oz. confectioners sugar
1 egg yolk
12 oz. all purpose flour
1/2 oz. heavy cream
Filling Ingredients:
6 oz. granulated sugar
7 oz. heavy cream
16 oz. blueberries
16 oz. coconut
Lemon Zabaglione (Topping) Ingredients:
4 oz. lemon juice
4 egg yolks
4 oz. granulated sugar
4 oz. heavy cream
4 oz. sour cream or cream fraiche
Procedure for Tart Shell
Cream sugar and butter until fluffy. Add egg slowly. Alternate dry ingredients with heavy cream. Bake 12 minutes (no filling)
Procedure for Filling
Heat sugar and cream together. Fold in berries and coconut. Pour into pre-baked tart shells and bake for 25 minutes
Procedure for Lemon Zabaglione (topping)
Cook juice, yolks and sugar over bain marie until very thick. Fold in cream and sour cream or cream fraiche when cool. Top cooled tarts with mixture.
Tart Shell Ingredients:
1/2 oz. butter
2 3/4 oz. confectioners sugar
1 egg yolk
12 oz. all purpose flour
1/2 oz. heavy cream
Filling Ingredients:
6 oz. granulated sugar
7 oz. heavy cream
16 oz. blueberries
16 oz. coconut
Lemon Zabaglione (Topping) Ingredients:
4 oz. lemon juice
4 egg yolks
4 oz. granulated sugar
4 oz. heavy cream
4 oz. sour cream or cream fraiche
Procedure for Tart Shell
Cream sugar and butter until fluffy. Add egg slowly. Alternate dry ingredients with heavy cream. Bake 12 minutes (no filling)
Procedure for Filling
Heat sugar and cream together. Fold in berries and coconut. Pour into pre-baked tart shells and bake for 25 minutes
Procedure for Lemon Zabaglione (topping)
Cook juice, yolks and sugar over bain marie until very thick. Fold in cream and sour cream or cream fraiche when cool. Top cooled tarts with mixture.
Type: Authentic Recipe
Author: Carl Anthony Trattoria
Restaurant: Carl Anthony Trattoria, Monroe, CT, USA
Source: http://www.carlanthonys.com/recipes.htm