| 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 |
sm |
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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