Friday, October 21, 2011
Buckhead Diner rolls out new menu
1/2 cup cold unsalted butter, cut into pieces
1/4 cup sugar, plus
1 1/2 teaspoons sugar
2 teaspoons beaten eggs
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
White Chocolate Pastry Cream
1 cup milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon cold unsalted butter, cut in pieces
1 1/2 ounces white chocolate, chopped
white chocolate curls (optional)
6 ounces white chocolate, chopped
1 cup heavy cream, chilled
4 ripe bananas
1/2 lemon, juice of
1 1/2 tablespoons banana liqueur or 1 1/2 tablespoons rum
1 1/2 tablespoons white Creme de Cacao or 1 1/2 tablespoons Amaretto
unsweetened cocoa powder, for dusting top of pie
1To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
2Add the egg pulsing or tossing to combine.
3Add the flour and mix until it is just incorporated, no longer.
4Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
5Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
6Roll out the dough on a floured surface until it is about 1/8 inch thick.
7Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
8If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
9Trim off the excess dough, leaving a 3/4 inch overhang.
10Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
11Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
12Bake the shell until the sides are set, about 12 minutes.
13Carefully remove the weights and foil and gently prick dough all over with a fork.
14Continue to bake until pale gold and baked through, about 5 minutes.
15Cool the pie shell completely on a wire rack.
16Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
17Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
18Whisk in the cornstarch until smooth.
19Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
20Repeat once or twice.
21Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
22Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
23Strain the custard into a clean bowl.
24Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
25Shortly before serving time, whip the cream until nearly stiff.
26Thinly slice the bananas and toss with the lemon juice.
27Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
28Fill the cooled pie shell with the filling.
29Gently scatter the chocolate curls over the filling, covering the tart completely.
30Very lightly dust the chocolate curls with cocoa powder and serve.
31To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
32Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
33With a spatula, spread out the chocolate into an even 1/8 thick layer.
34Set aside to cool to room temperature.
35Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
36Continue to form chocolate curls with the remaining chocolate.
37With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.