Booklish: Through the Woods Tart Recipe

Original Booklish Post

Tart Shell

Ingredients

  • 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

Directions

  1. Preheat oven to 350F.
  2. In a small bowl, whisk together room temperature tablespoon of butter and brown sugar.
  3. Toss pecans in the mixture and set aside.
  4. 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.
  5. Lay out pecans along the bottom of the shell.
  6. Put the shell in the fridge for 30 minutes.
  7. Take out and prick with a fork.
  8. Bake for 20-25 minutes or until golden brown. Set aside to cool.

Berry Compote

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Ingredients

  • 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

Directions

  1. Mash blueberries and raspberries in a nonstick saucepan.
  2. Pour in water, cinnamon, ginger, nutmeg, rind, sugar. Squeeze in the lime juice.
  3. Bring mixture to a boil, and then immediately to a simmer.
  4. Sift in the cornstarch and stir constantly for 10 minutes or until mixture has congealed and stays on the back of a spoon.
  5. After cooling, pour the mixture into the shell. Be careful to only fill up halfway.

Chocolate Mousse

Ingredients

  • 8 ounces dark chocolate
  • 5 eggs
  • 12 tablespoons unsalted butter, chopped
  • pinch of salt

Directions

  1. Separate the eggs into yolks and whites.
  2. Beat whites into meringue, usually on high speed in a mixer for about 5 minutes, adding a pinch of salt halfway.
  3. In a double boiler or over very low heat in a nonstick pan, melt butter and chocolate, constantly stirring until smooth.
  4. Slowly add one yolk at a time over very low heat, stirring constantly.
  5. After the chocolate cools, gently fold in with the egg whites.
  6. Pour mixture on top of the compote in the shell. Leave at least 1/2 inch from the top of the shell.

Chocolate Shell

Ingredients

  • 10 ounces dark chocolate
  • 1/2 cup organic cane sugar (larger crystals the better)

Directions

  1. Melt dark chocolate over a double boiler or in a nonstick sauce pan over very low heat.
  2. 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.