Blackberry and Nectarine Tart with Ginger-Macadamia Nut Ice Cream
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Blackberry and Nectarine Tart with Ginger-Macadamia Nut Ice Cream

By November 4, 2015

Not only is this pretty, it is a wonderful combination of flavors. A spiced nut tart crust holds the blackberry and nectarine filling, so that each bite melds the fruit flavor with spices, silky filling with crunchy crust. The tart wedges are sauced with crème anglaise and fruit purees, and decorated with fresh flowers. Turning tradition on its head, Chef Dahlstrom puts the whipped cream under the ice cream.

Ingredients

Instructions

To make the ice cream: Whip the yolks in a mixer or by hand until they are light lemon yellow and frothy. Put the milk and sugar in a heavy saucepan. Split the vanilla bean and scrape the seeds into the milk, then drop in the pods. Bring the milk mixture just to a boil, stirring slowly, then remove from the heat. Slowly add a cup of the hot milk mixture to the yolks, whisking gently, to temper the yolks. Whisk the egg mixture back into the milk mixture in the pan and place over a double boiler with simmering water. Cook until the mixture thickens enough to coat the back of a spoon. Place the pan in a bowl of ice and stir the mixture until it is cool. Strain through a sieve. Place in an ice cream machine and freeze according to the manufacturer’s directions. Just before the ice cream hardens, stir in the macadamia nuts and fresh ginger juice. Store in an airtight container in the freezer.

To make the crust: Place the sugar, hazelnuts, and almonds in the bowl of a food processor and grind until the mixture resembles meal. Put in a mixing bowl and stir in the flour. Sift the spices into the flour-nut mixture. Cut in the cold butter until well blended. Add the cream and egg yolks and stir until the mixture forms a ball. Divide the dough in half. Roll out one half into a 12-inch circle and set aside. Press the remaining dough into a 12-inch tart mold.

To prepare the filling: Preheat the oven to 400 F. Wash the nectarines and cut each into 8 wedges. Cut each wedge crosswise into thirds. Put the pieces into a mixing bowl and sprinkle in the blackberries, corn starch, and sugar. Toss to coat the fruit. Put the fruit mixture into the tart shell, scraping any of the sugar mixture left in the bowl over the fruit. Brush the edges of the remaining tart dough lightly with the beaten egg. Lay the circle of dough over the fruit, folding and crimping the edges. Brush the top of the tart shell, but not the edges, with milk. Combine the sugar and cinnamon and sprinkle over the tart shell. Cut eight slashes into the top of the tart to let steam escape. Place the tart pan on a cookie sheet and bake 1-1/2 hours, until the crust is golden brown. If the edges brown too quickly, cover loosely with foil. Cool on a wire rack. The tart should be served warm or at room temperature.

To serve: In the bowl of an electric mixer, beat the cream until foamy. Increase the speed and slowly add the sugar; beat to firm peaks. Cut the tart into wedges and place one on each dessert plate. Put the crème anglaise, the blackberry puree, and the raspberry purees in separate squeeze bottles. Drizzle crème anglaise and the purees around each plate and over the tart wedges. Mound whipped cream next to each tart slice and place a scoop of ice cream on top of the whipped cream. Scatter blackberries and edible flowers around the plates.

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