A simple but impressive individual puff pastry tart paired with tangy goat cheese ice cream and honey.
Sometimes you eat something and you can't get it out of your head. That's what today's first late-January menu planning recipe is: puff pastry tart plus interesting ice cream. Right before Christmas, when we went to the Inn at Little Washington, I ordered an apple tart dessert that just stuck with us. That same dinner also included at least two different kinds of unusual ice cream (although they were part of the main courses...we're talking horseradish ice cream and caesar ice cream).
Some people can't understand why "destination restaurants" are worth it. I'm not saying just because some place is highly rated and expensive it's going to be the best thing you ever ate, but what it does provide is a source of inspiration. Also a place for you to start trying to remember all those manner rules your Grandparents drilled into you but semi forgot since you currently have no problem eating straight out of the peanut butter jar at home. It's also wildly entertaining to hear the serving team describe dishes to you that include phrases like "inedible river rock". Don't you want to know what that night must have been like when they decided they had to start warning you not to eat the rock holding up the appetizer?
The tart itself is beyond easy since we're using frozen puff pastry. I know some of our recipes we really recommend making something from scratch because it makes a worth while difference. I'm not sure about puff pastry. That being said we are having you make ice cream today (worth it) and with goat cheese. Don't freak out. It's not like there are rocky road chunks of cheese in the ice cream. It's part of the base and it's smooth and creamy and it adds tang which is a great counterbalance to a sweeter dessert.
Now I know there's nothing that screams WINTER in this tart. That's because originally we wanted to use persimmons. You know: actual winter produce...Of which we could find exactly zero. Chris did find one hitachi variety persimmon which is very different from the fuyu persimmons we needed. You literally cannot eat a hitachi persimmon unless it's very ripe. Almost rotten ripe. Which makes it kind of hard to make pretty slices...Best laid plans.
Black pepper apple plum puff pastry tart
with goat cheese ice cream
/// Ingredients ///
Goat Cheese Ice Cream
- 3/4 cup whole milk
- 2 T sugar
- 1/8 teaspoon salt
- 1 1/4 cup heavy cream
4 large egg yolks
4 oz goat cheese, crumbled
Tart (based on this Bon Appétit recipe)
- 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
- 1 plums, pitted, cut into ½” wedges OR 1 fuyu persimmon
- 1 red delicious apple, cut into ½” wedges
- 1/4 cup sugar
- Freshly ground black pepper
- 2 tablespoons honey (we use Wedderspoon Beechwood honey)
- grey sea salt
- 1/4 cup pecan pieces
/// Directions ///
To make ice cream: Heat whole milk, sugar and salt in a medium pan over medium heat until the sugar has dissolved and the milk is steaming.
In a separate bowl in an ice bath, add heavy cream to a large bowl and set aside for later.
In a third container, whisk egg yolks together and slowly add the heated milk from the stove to temper the eggs. If you add this to the eggs too quickly, they will not be smooth. Add the egg yolk and milk mixture back into the saucepan on medium heat until the mixture can coat the back of a spoon (stir often).
Pour the milk and egg custard mix through a fine mesh sieve into the heavy cream bowl and whisk. Add the crumbled 4 oz goat cheese and mix thoroughly.
Place the mixture into the fridge and wait to chill completely before attempting to make ice cream. Use your machine's instructions to churn.
To make tart: Preheat oven to 425 F. Thaw frozen pastry. Cut one sheet into six 4 inch squares. Place on parchment lined baking sheet. Slice apple and plum (or a persimmon if you can find it!!!). Create three rows of fruit (one slice apple for one row, two slices plum for a second row) on the tart. Sprinkle with sugar and black pepper. Bake for 25 minutes until the tart is crisp and golden brown.
To Serve: Add one scoop ice cream to tart with honey, salt and pecan pieces.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.