I worked on the idea of a Wine Tart for this edition of Sugar High Friday, but using my favorite apperitif, the kir. I'm very happy of the outcome but I have a little problem... I'm way too late for the event, I missed the deadline.
Well, what can I say... Life is hectic around here lately. So even if I missed the deadline for this "Drunken Desserts" theme, I'll still tell you what was meant to be my participation. You don't get to create a recipe everyday, so I think it's worth mentioning.
You probalby know Kir is a simple bistro drink made of a small amount of Crème de Cassis (Blackcurrant Liqueur) to which is added good quality chilled (of course!) white wine (in countless times I had it at Toulouse or Parisian cafés, never was it served with a lemon zest though). A Royal Kir calls for Champagne in place of white wine and moves the kir up to "black tie" rather than "casual" drink.
Kir Tartlets
Pâte brisée or any tart dough you like (I made Pierre Hermé's sugar dough)
2/3 cups sugar
1 egg + 2 egg yolks
4 tablespoons butter
1/2 cup (125 ml) white wine (I used a White Sauvignon from Cahors region in France)
1/4 cup (60 ml) liqueur de cassis
1 teaspoon (15 ml) vanilla extract
Roll out the dough and line 4 metal tartlet molds with it. Freeze 5 minutes.
Line the molds with aluminium sheets and fill with pie weight or dried beans. Cook 10 minutes in a 350 F (180 C) preheated oven. After this time, remove from the oven and remove the weights (or beans) and aluminum sheets from the tartlets.
Lower the oven temperature to 300 F (150 C).
Whisk together the egg, the egg yolks and sugar. Heat slighlty the wine and Crème de Cassis in a saucepan. Slowly pour on the egg mixture while whisking constantly.
Put the mixture back in the saucepan on low heat and cook, stirring constantly with a wooden spatula until the mixture thickens and steam begin to rise. Do not overheat !
Remove from heat, add the vanilla extract and then the cold butter, a bit at time (I divided it in 4 to 5 bits before hand), making sur to completely melt while whisking between each addition.
Divide the custard among the 4 tart molds. Cook 10 to 15 minutes or until the custard is set on the edges and still a bit wiggly in the center.
Allow to cool completely then chill. Serve very cold.
7 comments:
Mmmm. Kir -- mon apéro préferé!
I never would have thought to put the flavor in a dessert, though! Thanks for the idea!
Bonjour Zoubida!
How creative!
I've tagged you for the Recipe Collection meme. Not sure if you've done it already or not. No worries, no pressures.
j
Alors toi aussi tu adores le kir Alison! Moi ça me donne la nostalgie des bistros français.
Thank you Jasmine.
No, I wasn't tagged for this one. I had fun reading yours. I'll get to it soon, thank you for tagging me.
As for this is also oriniginal..
Talking about the "kir".. have you ever tried "kir breton".
That is sirop/breton cider cocktail.
I never tried the Breton Relly, thanks for the discovery. I'll try it soon.
This is most interesting, Zoubida. I planned to serve Kir Royals at my birthday, but then ended up drinking bubbly on its own - totally forgot the cassis. Which, however, now means that I have a whole bottle of blackcurrant liqueur waiting to be used!
Ah, Pille, it's been already 6 years I bought that bottle of cassis you see on the picture. This is a liqueur that doesn't go quick.
Here's an other use:
In a tall glass pour
1 tablespoon Pastis (Pernod)
1 tablespoon Cassis
then fill the glass with either plain or sparkling water, but it's important they are icy-cold.
Add few ice cubes and enjoy...
You can adjust the quantity of Pernod and Cassis to your liking. Some like their dring sweeter or less sweet.
It's really good !
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