Favuzzi Magazine (English) December 2016 | Page 55

- 1 package store-bought pie dough
- 1 Nielsen-Massey vanilla pod, scraped
- 5 mL (1 teaspoon) Nielsen-Massey orange extract
- 180 g sugar
- 30 mL (2 tablespoons) flour
- 30 mL (2 tablespoons) cornstarch
- 1 egg
- 3 egg yolks
- 250 mL (1 cup) milk
- 250 mL (1 cup) 35% cooking cream
- 45 mL (3 tablespoons) cold butter
- A few Tillen Farms maraschino cherries
- Stonewall Kitchen blackberry jam
- A generous amount of fresh berries
(blackberries, blueberries, raspberries, etc.)

FRUIT TART

NM202

MADAGASCAR
VANILLA PODS
NIELSEN-MASSEY
2 PODS

NM705

ORANGE EXTRACT
NIELSEN-MASSEY
2 OZ

SERVES 4 TO 6
PREPARATION - 20 MINUTES
REFRIGERATION - 6 HOURS
PARBAKE THE DOUGH IN A PIE PAN AT 100°C OR
200°F FOR 15 MINUTES. REMOVE FROM THE OVEN
AND LEAVE TO COOL.
IN THE MEANTIME, COMBINE ALL THE DRY INGREDIENTS
IN A SAUCEPAN. ADD HALF THE MILK AND CREAM AND
WHISK UNTIL ALL INGREDIENTS ARE THOROUGHLY
BLENDED, THEN ADD THE REST OF THE MILK AND
PLACE THE PAN ON THE STOVE. CONTINUE WHISKING
WHILE BRINGING TO THE BOIL (10 MINUTES). REMOVE
FROM THE HEAT AND ADD THE BUTTER, WHISKING ALL
THE WHILE.
POUR THE MIXTURE INTO THE PIE CRUST. COVER WITH
CLING FILM AND REFRIGERATE FOR AT LEAST 6 HOURS.

SK115

BLACKBERRY JAM
STONEWALL KITCHEN
368 G

TF110

MARASCHINO
CHERRIES
TILLEN FARMS
375 ML

JUST BEFORE SERVING, GARNISH WITH MARASCHINO
CHERRIES, BLACKBERRY JAM AND FRESH BERRIES.

FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 5 5