Tarte d'Amandes au Miel with Glace au Chèvre
This recipe comes from Beard House chef Robert Reynolds.
One 8-inch tart
- 12 egg yolks
- 1/2 cup sugar
- 1/4 cup honey
- 3 cups half-and-half
- 1 cup fresh chèvre
- 2 cups less 2 tablespoons flour
- 1/4 cup sugar
- Pinch of fine salt
- 1/2 cup olive oil
- 1 egg
- 1/4 cup water
- 7 tablespoons milk
- 1 egg yolk
- 4 tablespoons honey
- 2 tablespoons cornstarch
- 3 1/2 tablespoons butter at room temperature
- 1/3 cup almonds, finely pulverized with
- 1 tablespoon cornstarch
- 1 egg
- 2 tablespoons rum
- 3/4 cup pine nuts
- 2 tablespoons honey
- 1 1/2 tablespoons apricot jam
Make the chèvre ice cream at least 1 day in advance. Prepare a crème anglaise by whisking together the egg yolks, sugar, and honey. Scald the half-and-half, and add it, little by little, to the egg base. Cook over medium heat, mixing constantly with a wooden spoon until mixture is thickened and coats the back of a wooden spoon. Be careful not to overcook the eggs. Add the crème anglaise to the fresh chèvre and whisk until smooth. Strain the mixture and chill until very cold. Process in an ice-cream maker.
To prepare the crust, mix the flour, sugar, and salt in a bowl. Make a well and pour in the olive oil and the egg. Work the dough with the fingertips and moisten with 1/2 cup of water. When the mixture is homogeneous, make a ball and allow it to rest in the refrigerator while you prepare the rest of the recipe.
For the almond cream, scald the milk. Put the yolk in a bowl with the honey and whip it until it turns white. Add the cornstarch, and, little by little, the scalded milk. Heat the mixture in a saucepan over a low flame and stir until thick. Pour it in a bowl and allow it to cool.
Grease an 8-inch tart mold, and dust it with flour. Preheat the oven to 375ºF. Put the butter in a bowl and work the almonds into it with a spoon. Add the egg and work until the texture is smooth. Incorporate the rum and mix well. Add the almond cream when it is cool and mix carefully.
Roll out the crust and place it in the pan. Prick the bottom with a fork. Cover with almond cream and scatter the pine nuts. Bake 35 to 45 minutes.
Mix the honey and the apricot jam to make the sauce. Serve the tart warm, and garnish with a small quenelle of the ice cream.