WALNUT GARLIC TART

Walnut-Garlic Tart with Garlic-Infused Cream and Chili Syrup

NOV 21, 2008

Recipe courtesy of Laurie Benda, winner of the 2008 Gilroy Garlic Festival. Benda, of Madison, WI, was awarded first place and received the illustrious crown of garlic.

YIELDS:

1

INGREDIENTS

12 clove garlic

1 tsp. olive oil

2 c. walnut pieces

2 c. heavy cream

2 tbsp. light brown sugar

1 c. light brown sugar

1/2 c. granulated sugar

2 tbsp. granulated sugar

1 small hot red chili (fresh, not dried)

1 c. all purpose flour

2 tsp. salt

1/4 tsp. salt

2 stick cold unsalted butter

1/2 c. golden syrup or light corn syrup

1/2 can sweetened condensed milk

1 tsp. vanilla extract

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

GET INGREDIENTS Powered by Chicory

DIRECTIONS

• Roast some of garlic: Place 6 whole cloves garlic (with peel on) in a small baking dish. Drizzle with olive oil, cover, and bake at 400 degrees F until very soft, about 15 minutes. Remove from oven, and as soon as they are cool enough to handle, squeeze out garlic from peel to cool.
• Toast walnuts: Spread walnuts on a baking sheet, and toast at 400 degrees until fragrant and very slightly browned, about 5 to 10 minutes. Remove and set aside to cool.
• Infuse cream: Pour heavy cream into a saucepan, and gently stir in 2 tablespoons brown sugar to dissolve. Add 2 cloves roasted garlic, slightly crushed, and heat very gently over very low heat, stirring occasionally. Do not boil or even simmer. When thoroughly warmed, remove from heat and place in refrigerator to chill. (You can cool it quickly in freezer, but watch carefully so it doesn't freeze.)
• Make chili syrup: Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a boil, then turn down heat to a low simmer. Simmer briefly, until sugar is dissolved and syrup is clear. Deseed and finely chop chili. Remove syrup from heat and add chopped chili. Cool slightly, then pour into a serving pitcher to cool at room temperature.
• Prepare crust: Place flour, 2 tablespoons granulated sugar, and 2 teaspoons salt in a food processor and pulse once or twice to combine. Add 1 stick butter, cut into about 16 chunks, and remaining 4 cloves roasted garlic. Pulse until dough begins to come together, drizzling in ice water as needed, about 3 to 4 tablespoons. Process until dough begins to form a ball. By hand, shape dough into a disk, wrap in plastic, and chill in refrigerator at least 30 minutes (or freeze about 10 minutes). Roll out and fit into a 9-inch tart pan, patching and trimming as needed. Blind bake, weighted, at 400 degrees until edges begin to brown, about 10 minutes, then remove pie weights and bake a few more minutes until entire crust is lightly browned. Set aside to cool at room temperature.
• Make filling: Peel and thinly slice remaining 6 cloves garlic. Melt 1 stick butter over medium-low heat, then mix in 1 cup brown sugar to dissolve. Stir in syrup and sweetened condensed milk. Heat slowly to 245 degrees. Remove from heat, and stir in vanilla and 1/4 teaspoon salt. Stir in toasted walnut pieces and sliced garlic. Pour into baked crust. Refrigerate to cool.
• Prepare to serve: Strain chilled cream, and whip to light, soft peaks. Serve slices of tart with a dollop of cream and a drizzle of syrup, or decorate whole tart with cream and syrup before slicing. Offer extra cream and syrup on side.