Recipe by Andy Wold
Recipe by J.J. Stith chef at "Aqua", Bellagio Hotel, Las Vegas NV. Pretty tarts are made from brioche filled with a mixture of fresh berries. The tarts are served with homemade Tahitian Vanilla Ice Cream -- Tahitian vanilla is very aromatic -- but may be served with excellent-quality purchased ice cream to simplify the recipe.
TAHITIAN VANILLA ICE CREAM
- 2 cups milk
- 2 cups cream
- 1 1⁄3 cups sugar
- 1 pinch salt
- 3 tahitian vanilla beans
- 22 egg yolks
- 1 cup half-and-half
- 1 1⁄2 teaspoons water, tepid temperature
- 3⁄4 ounce active dry yeast
- 4 eggs
- 3 1⁄2 cups sifted all-purpose flour
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 4 ounces unsalted butter, softened
- 6 cups mixed berries (blue, rasp, black, straw)
- 3⁄4 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 pinch salt
- 2 tablespoons turbinado sugar (opt, for decoration)
- 1 1⁄2 cups mixed berries
- 1⁄2 cup simple syrup
- 1⁄2 medium lemon juice
- 1 cup creme anglaise
- 10 sprigs mint
- 10 pieces sugar, spirals or zig-zags (optional)
Directions See How It's Made
- To make the ice cream: Combine the milk, cream, sugar, and salt in a saucepan.
- Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
- Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
- Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
- Pour the yolks into the hot milk mixture, whisking gently to combine.
- Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
- Let chill, stirring occasionally as the mixture cools.
- When it is cold, stir in the half-and-half.
- Freeze in an ice cream maker according to manufacturer's directions.
- Pack into airtight freezer containers and freeze until ready to use.
- To prepare the brioche: Oil a large mixing bowl and set aside.
- Whisk the water, yeast, and eggs together.
- In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
- Slowly add the egg mixture.
- Mix until the dough forms a ball.
- Add the butter, a few small pieces at a time, until the butter is incorporated.
- Mix on medium speed for 4 minutes.
- Put the dough in the oiled bowl; the mixture will be soft.
- Cover with plastic wrap and place a towel on top.
- Refrigerate overnight.
- Line 2 sheet pans with parchment paper.
- Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
- Flour a work surface and roll out each ball of dough into a 6-inch circle.
- Brush off any excess flour.
- Refrigerate again.
- Place the circles on a work surface.
- Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
- Prick the bottoms with a fork and place on the prepared sheet pans.
- Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
- To finish: Preheat the oven to 350F (175C).
- Gently toss the filling ingredients together.
- Mound into the prepared brioche tart shells; the filling will cook down.
- Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
- Remove and keep warm.
- To prepare the coulis: Puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
- Put in a squeeze bottle.
- To serve: Place a brioche tart on each dessert plate.
- Dust with confectioner's sugar.
- Spoon berry coulis over the plates.
- Place drops of creme anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
- Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.