A Little Claire-ification

bright ideas for the busy & budget minded…

Delicious Butter “Silk” Tart

Delicious Butter “Silk” Tart

This yummy custard tart recipe replaces buttermilk with soy milk and there is NO skimping on flavor!  I used a round tart pan but if you just have a pie pan to work with, you will be just fine!

The Ingredients:

For The Tart Dough:

2 1/2 cups all purpose flour

3 tbsp sugar

1 cup (2 sticks) chilled, unsalted butter, cut into cubes

2 large egg yolks

1/4 cup ice water

 

For The Filling:

 4 egg yolks at room temperature

1 cup of sugar

2/3 cup flour

¼ tsp. salt

6 tbsp butter, melted

1 tbsp lemon juice

1 cup (less 1 tbsp)  Vanilla “Silk” Soymilk

¼ tsp. baking soda

Making The Tart Dough:

This yields two tart / pie crusts so you will have an extra to freeze for your next recipe or you can double the filling and make two Butter”Silk” tarts!

First, place the flour and the sugar into the bowl of your stand mixer or a food processor.  Process for a few seconds to combine.  Add the chopped butter into the flour mixture and mix or process until the mixtures resembles pea sized crumbs.  This will only take about 10 seconds in a food processor – be careful not to over mix.

In a small bowl, combine the egg yolks and ice water and beat lightly to combine.  With your mixer or food processor running, slowly add the egg mixture JUST until the dough holds together.  About 30 seconds.  Turn the dough out onto a lightly floured work surface and divide in half, forming two discs  Do not over work the dough.  The chunks of butter staying intact will produce a flakier tart  Wrap each tightly in plastic wrap and refrigerate for at least one hour before baking.

Once thoroughly chilled, roll out one disc of your tart dough on a lightly floured surface.  It is really important to work with chilled tart dough so if you are rushed or busy, do not skip that step!

Lay the dough into the pan and form the dough into your tart or pie shell.

Once formed, place your dough lined pan back into the fridge and chill again while your oven heats.  {Make ahead tip: If you are baking the next day, wrap your formed tart / pie crust extra tightly before chilling overnight}.

Preheat your oven to 400*.

Once your oven is heated, remove the tart shell from the fridge and line with aluminum foil and ceramic pie weights  {Handy tip:  Dried beans can be used as pie weights.  However, as I’ve mentioned in the past, once beans are used as pie weights they cannot be re-used for cooking  / eating, so if you DO use dried beans, grab a mason jar, etc. and recycle them for future use as pie weights in your next recipes}.

Bake the tart shell for 20 minutes then remove the foil and pie weights and bake for 5 minutes more – you want the shell to be a light golden brown.

Making The Filling:

 While the tart is baking, add the lemon juice to a measuring cup;  Add the Vanilla “Silk” until it reaches the “1 Cup” line and stir to combine.  Allow to stand for 10 minutes to thicken slightly.  Add the baking soda to the “Silk” mixture and stir until dissolved.

In the bowl of your mixer, add the eggs and sugar and mix until combined and it is a lemony yellow color;  Mix in the butter, and then add the flour gradually so it does not clump.

Ha!  I happened to also grab a yellow mixing bowl so the egg yolks are almost camouflaged in this picture.   There goes my chance at being “The Next Food Network Star” (now I REALLY need help with that college tuition).

Add the “Silk” mixture to the eggs and mix until combined.  This may appear to be slightly curdled – it’s totally fine.   Stay calm.

Place a cookie sheet on the bottom rack of the oven to catch any drippings.  There will be drippings y’all, especially if you are using a tart form.

Pour the filling into the pre-baked tart shell to just 1/4” below the rim of the crust. Place in the oven and bake for 10 minutes at 400*.

Reduce the heat to 350* and bake for another 25 -30 minutes.

It should be a beautiful golden brown at this point;  The sugar and the “Silk” creates a gorgeous thin crispy, sweet crust over the top.

Remove from the oven and place on a cooling rack.   Allow to cool completely (or as long as you can wait!) before releasing from your tart form and serving.

Enjoy!

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