- 12 tablespoons unsalted cold butter, chopped
- 2 cups pastry flour
- 1 tbs vodka
- 1/3 cup sugar
- pinch of salt
- 3 tablespoons brown sugar
- 1 tablespoon butter
- 1 cup whole pecans
- Preheat oven to 350F.
- In a small bowl, whisk together room temperature tablespoon of butter and brown sugar.
- Toss pecans in the mixture and set aside.
- Blend remaining butter, flour, vodka, sugar, and salt in a food processor or mash with fork. Once it’s crumbly and relatively incorporated, line a tart shell with the mixture.
- Lay out pecans along the bottom of the shell.
- Put the shell in the fridge for 30 minutes.
- Take out and prick with a fork.
- Bake for 20-25 minutes or until golden brown. Set aside to cool.
- 2 cups blueberries
- 1 cup raspberries
- 1 cup water
- 1/2 cup sugar
- 1/2 cup finely chopped blood orange rind
- 1 lime
- 1/4 cup minced ginger
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 tablespoon cornstarch
- Mash blueberries and raspberries in a nonstick saucepan.
- Pour in water, cinnamon, ginger, nutmeg, rind, sugar. Squeeze in the lime juice.
- Bring mixture to a boil, and then immediately to a simmer.
- Sift in the cornstarch and stir constantly for 10 minutes or until mixture has congealed and stays on the back of a spoon.
- After cooling, pour the mixture into the shell. Be careful to only fill up halfway.
- 8 ounces dark chocolate
- 5 eggs
- 12 tablespoons unsalted butter, chopped
- pinch of salt
- Separate the eggs into yolks and whites.
- Beat whites into meringue, usually on high speed in a mixer for about 5 minutes, adding a pinch of salt halfway.
- In a double boiler or over very low heat in a nonstick pan, melt butter and chocolate, constantly stirring until smooth.
- Slowly add one yolk at a time over very low heat, stirring constantly.
- After the chocolate cools, gently fold in with the egg whites.
- Pour mixture on top of the compote in the shell. Leave at least 1/2 inch from the top of the shell.
- 10 ounces dark chocolate
- 1/2 cup organic cane sugar (larger crystals the better)
- Melt dark chocolate over a double boiler or in a nonstick sauce pan over very low heat.
- Stir in sugar and immediately pour over chocolate mousse layer in the tart, just enough to coat.
Finally, leave your creation to set in the fridge for at least 6 hours.