| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts, Tarts |
12 |
Servings |
INGREDIENTS
| 3 |
|
Store-bought pie crusts |
|
|
packaged flat and |
|
|
folded |
|
|
to make 12 individual |
|
|
pastry tart shells in |
|
|
ramekins |
| 2 |
c |
Heavy cream |
| 1 |
c |
Sugar |
| 1 |
|
Vanilla bean, split in half |
| 4 |
|
Egg yolks |
| 12 |
|
Coconut macaroons |
| 1 |
c |
Sweetened whipped cream |
|
|
Fresh mint sprigs |
|
|
Powdered sugar, in a shaker |
INSTRUCTIONS
Preheat oven to 350 degrees. Cut out 12 pastry rounds 3 inches larger
than the diameter of the ramekins and pat into the small ramekins.
Line the pastry with foil and weight down with dried beans, rice or
pie weights and bake for 5 to 8 minutes or until pastry is light
golden-brown. Remove the foil and beans and set ramekins aside. In a
sauce pot, combine the cream, sugar, and scraped vanilla bean. Bring
the cream up to a simmer to dissolve the sugar. Simmer for about 3 to
5 minutes. Remove from the heat and discard the vanilla bean. In a
mixing bowl, whisk the egg yolks until frothy. Temper the cream into
the yolks. Place a macaroon in the center of each pie shell. Pour the
custard into the shells. Place the ramekins in a warm water bath. Bake
for 20 minutes or until the custard is set and the top is golden
brown. Remove from the oven. Serve cold. Garnish with the whipped
cream, mint, and powdered sugar. Recipe Source: EMERIL LIVE with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast
10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by:
Emeril Lagasse
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