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Рецепт Brie Tart
by Sheila McClune

Brie Tart

This is my interpretation of a 15th century recipe. The source where I found it recommends using a blender or egg beater to blend the brie and the eggs, but I find that simply tearing the brie into bits and sprinkling them into the egg mixture actually gives the pie a more interesting texture.
For a tea party, consider using tart shells or a mini muffin pan to make individual tarts.
For better color and flavor, "bloom" the saffron by soaking it in a teaspoon of hot water for five or ten minutes before adding to the mixture.

(Originally found in "To The King's Taste, p. 48)

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  Франция French
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Ингредиенты

  • 1 pie crust, 8-inch, uncooked
  • 1/2 pound Brie cheese
  • 1/2 cup heavy cream
  • 3 eggs, lightly beaten
  • 1 pinch ginger, ground
  • 1 pinch saffron
  • 1/2 teaspoon brown sugar
  • salt, to taste

Инструкции

  1. Pierce pie pastry with a fork and bake at 425 degrees for 10 minutes. Let cool.
  2. Remove rind from Brie. Optional, cut rind into pieces about an inch square and sprinkle evenly on pie crust. This will give the tart a stronger cheese flavor.
  3. Combine brie with remaining ingredients in a blender or with an egg beater. Add salt to taste. Mixture should be smooth.
  4. Pour liquid into pastry shell.
  5. Bake at 350 degrees for 30-40 minutes or until set and brown on top.