Trio of Tarts

My friend Phil had what he deemed, an ‘Arty Farty Bday Party’ full of friends, amateur painting and food. Phil sent me the link to some mini tarts and asked if I could make them. I liked the filling ideas but didn’t have little tart pans or foils so I decided to do all three as full sized tarts. Two of them were really good, one was a a little undercooked (The goat cheese just didn’t work). I also made the birthday cake but that’s another post later this week.

Ingredients:

Crust (for three 9inch):

• *3 3/4 Cup Flour
• *4 tablespoon Corn Starch
• *3/4 teaspoon Salt
• *18 tablespoons Butter Diced

Filling:

Haricots Vert Goat cheese

• 18 haricots verts, trimmed and cut into 1 1/2-inch pieces
• 18 grape or cherry tomatoes, halved
• 6 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
• 2 teaspoons finely chopped chives

For crab:

• 2 finely chopped large shallots
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 cup bread cubes
• 3/4 cup jumbo lump crabmeat (2 oz), picked over
• 1 1/2 teaspoons finely chopped tarragon
• 1/4 teaspoon grated lemon zest
• 2 pinches cayenne

• 3 scallions, thinly sliced
• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup thawed frozen baby peas
• 5 thin slices pancetta

Filling for all  3 tarts:

• 1 cup butter cream
• 1 cup heavy cream
• 5 whole large eggs
• 2 large egg yolk

Crust

1. 1. In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt.
2. 2. Cut the butter until it is in very tiny bits.
3. 3. Add one egg and mix with a fork until a dough forms. (I usually use my hands until the dough forms.
4. 4. On a lightly floured surface, roll the dough out to a 12-inch circle.
5. 5. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges
6. 6. Refrigerate for 30 minutes. No parbaking required.

goat cheese and tomato

1. 1. Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes.
2. 2. Drain and place in shell with tomatoes
3. 3. Top with a round of cheese.

Crab and tarragon tarts:

1. 1. Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute.
2. 2. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden.
3. 3. Toss croutons with shallot and place in tart shell.
4. 4. Toss crab with tarragon, zest, and cayenne and add to the shell.

Pea, scallion, and pancetta tarts:

1. 1. Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute.
2. 2. Stir in peas and warm through, then place in tart shell.
3. 3. Add pancetta to skillet and cook, turning once, until just crisp. chop and place in tart shell.

Make filling and bake tarts:

1. 1. Whisk together filling ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. 2. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
3. 3. Bake tarts on baking sheets until custard is just set, about 25 minutes. Cool slightly.