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Indulging in the creamy, delightful essence of a crème fraiche tart is an experience unlike any other, and who better to guide us through this culinary journey than the legendary Nancy Silverton? Known for her groundbreaking impact on the American bakery scene and her unrivalled skill in fermenting, baking, and cooking, Nancy Silverton’s crème fraiche tart recipe promises a taste of sophistication and richness that can elevate any dining experience.
What Is Nancy Silverton’s Crème Fraiche Tart?
Nancy Silverton’s crème fraiche brioche tart is a celebrated dessert that combines a rich brioche crust with a tangy crème fraiche custard, often topped with poached or fresh fruit.
Ingredients:
For The Tart Shell:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water.
For The Filling:
- 1 1/2 cups crème fraiche
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- Fresh berries for topping (optional)
- Mint leaves for garnish (optional).
Instructions:
Tart Shell:
- Preparation: Preheat the oven to 350°F (175°C). Mix the flour, sugar, and salt in a food processor and pulse.
- Incorporate Butter: Add the cubed butter to the flour mixture and pulse until you achieve a coarse meal texture, with some pea-sized butter pieces.
- Bind Together: Whisk the egg yolk and ice water in a small bowl. While pulsing, slowly add this to the flour mixture until the dough comes together.
- Shape and Chill: Turn the dough onto a work surface, shape it into a disk, and wrap it in plastic wrap. Chill for at least 1 hour.
- Roll Out: On a lightly floured surface, roll the dough into a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Freeze the tart shell for about 30 minutes.
- Bake: Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Remove the weights and parchment, and bake for 10-15 minutes or until golden. Cool completely.
Filling:
- Whip Creams: In a medium bowl, whisk together the crème fraiche, heavy cream, confectioners’ sugar, and vanilla extract until the mixture holds soft peaks.
- Fill Tart: Spread the filling evenly into the cooled tart shell. If desired, refrigerate for an hour to set slightly, which makes slicing easier.
- Garnish: Just before serving, beautifully arrange fresh berries on top and garnish with mint leaves if using.
Tips:
- Butter Temperature: Ensure your butter is cold for the tart dough to create a flaky crust.
- Chill Well: Don’t rush chilling the dough and the tart shell; this prevents shrinkage during baking.
- Smooth Filling: For a silky filling, ensure your crème fraiche and heavy cream are beaten until just the right consistency—overbeating can cause the filling to separate.
- Fresh Topping: Use the freshest berries for vibrant color and taste.
- Serving: This tart is best enjoyed the day it’s made, but it can be refrigerated for up to 24 hours.
What To Serve With
Fresh Fruit And Compotes:
- Berries: A selection of fresh berries such as strawberries, raspberries, blueberries, or blackberries can complement the tart’s creaminess with their juicy and slightly tart flavors.
- Stone Fruit Compote: A compote made from peaches, plums, or apricots can add a sweet and tangy element that pairs nicely with the tart’s richness.
- Citrus Segments: Adding orange, grapefruit, or tangerine segments can introduce a refreshing citrus note that cuts through the crème fraiche’s creaminess.
Sauces And Coulis:
- Berry Coulis: A raspberry or strawberry coulis can provide a vibrant, sweet, and slightly acidic contrast to the Nancy Silverton’s Crème Fraiche Tart, enhancing its flavors.
- Caramel Sauce: For a luxurious touch, a drizzle of warm caramel sauce can add depth and a hint of saltiness that works beautifully with the Nancy Silverton’s Crème Fraiche Tart.
- Chocolate Ganache: A thin drizzle of chocolate ganache can introduce a bittersweet flavor that complements the Nancy Silverton’s Crème Fraiche Tart’s, subtle sweetness.
Garnishes:
- Mint Leaves: A few fresh mint leaves can offer freshness and color, making the dish visually appealing.
- Toasted Nuts: Sprinkling toasted almonds, hazelnuts, or pecans can add a delightful crunch and nuttiness.
- Edible Flowers: Edible flowers such as pansies, violas, or lavender can add elegance and a mild floral note.
Pairing With Beverages:
- Sparkling Wines: A glass of Champagne or Prosecco can complement the tart’s crispness and bubbles, creating a sophisticated pairing.
- Dessert Wines: A dessert wine like Sauternes or a late-harvest Riesling can match the tart’s sweetness while adding complexity.
- Coffee or Tea: A freshly brewed coffee or a pot of tea (such as Earl Grey or Chamomile) can provide a soothing and balanced end to the meal.
Final Thoughts
So, as you embark on your journey with this tart, remember that it’s not just about following a recipe. It’s about creating moments, experimenting with flavors, and making each serving reflect your culinary artistry. Pairing the tart with fresh fruits, a drizzle of a complementary sauce, or a sprinkle of toasted nuts only enhances its inherent beauty, bringing out its flavors and adding colorful dimensions to each bite.
More Recipes:
- Homemade McDonald’s Dubai Chocolate Pie Recipe
- Copycat Ina Garten’s One-Pot Pasta Recipe
- Homemade Biscoff Topping Sauce Recipe
- Mochi With Sweet Filling Recipe
Nancy Silverton's Crème Fraiche Tart
Ingredients
For The Tart Shell:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water.
For The Filling:
- 1 1/2 cups crème fraiche
- 1/2 cup heavy cream
- 1/2 cup confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- Fresh berries for topping (optional)
- Mint leaves for garnish (optional).
Instructions
Tart Shell:
- Preparation: Preheat the oven to 350°F (175°C). Mix the flour, sugar, and salt in a food processor and pulse.
- Incorporate Butter: Add the cubed butter to the flour mixture and pulse until you achieve a coarse meal texture, with some pea-sized butter pieces.
- Bind Together: Whisk the egg yolk and ice water in a small bowl. While pulsing, slowly add this to the flour mixture until the dough comes together.
- Shape and Chill: Turn the dough onto a work surface, shape it into a disk, and wrap it in plastic wrap. Chill for at least 1 hour.
- Roll Out: On a lightly floured surface, roll the dough into a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Freeze the tart shell for about 30 minutes.
- Bake: Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Remove the weights and parchment, and bake for 10-15 minutes or until golden. Cool completely.
Filling:
- Whip Creams: In a medium bowl, whisk together the crème fraiche, heavy cream, confectioners' sugar, and vanilla extract until the mixture holds soft peaks.
- Fill Tart: Spread the filling evenly into the cooled tart shell. If desired, refrigerate for an hour to set slightly, which makes slicing easier.
- Garnish: Just before serving, beautifully arrange fresh berries on top and garnish with mint leaves if using.
Did You Make This Recipe?
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