17 hours ago
Tuesday, August 3, 2010
Clafoutis aux Myrtilles (Blueberry Clafouti Custard)
As we went through a “cold front” ( 87 F) here in AZ last week, I decided to make this Blueberry Clafouti. Clafouti is a custard in which pieces of fruit are set, sometimes in a pastry shell, I’ve used pie dough in this recipe. Normally, this dessert is made with cherries or blueberries. It is served warm.
10 oz pastry flour
6 oz cold shortening
1 tsp salt
1 tbs agave syrup
3 oz cold water
1 lb beans in a baking bag for blind baking
Preheat the oven at 350F.
Mix salt with the flour and agave into water.
Mix in the shortening in the flour. Add the water and mix gently only until incorporated. Chill for about 20 minutes. Sprinkle flour lightly on a surface and on the rolling pin. Roll the dough out and put it in a pre-oiled tart pan. Arrange to fit and pass the rolling pin on top of the pan to remove excess dough.
Put the beans on the pie dough and bake for about 30 minutes until light brown.
Remove from heat.
Add the blueberries to the bottom of the tart and carefully pour the pastry cream on top. Garnish with remaining blue berries and bake for about 25 more minutes or until golden brown.
16 oz milk
1/8 tsp Madgascar vanilla extract
1/3 cup agave syrup
2 egg yolks
3 tbs corn starch
¼ tsp orange zest
3 tbs cold butter
Mix the milk, vanilla, and agave syrup and bring to a boil.
In a bowl, mix the eggs, orange zest, and starch. Pour a little of the milk into the eggs and stir to prevent curdling. Add the egg mixture into the milk and stir until it thickens.
Transfer the pan to ice water and incorporate the butter a little at a time.