cranberry walnut cream whole-rye tartlets
yields: six 6 inch tartlets
whole-rye flour pâte brisée
2 1/2 cups (10 ounces) whole-rye flour + a little extra for dusting
1 teaspoon kosher sea salt
2 sticks (8 ounces) unsalted butter, cut into cubes and chilled
2 tablespoons ice-cold water
1 tablespoon vodka, ice cold
1. Attach the dough blade to the bowl of a food processor. Place the flour, salt and butter in the bowl and pulse for a few seconds until the dough begins to form small crumbles. Pour in the water and vodka, and pulse until the dough is comes together. There should be no visible flecks of butter, it should be completely combined into the flour. Remove and transfer the dough to a clean surface and bring it together to form one large disc. Do this quickly and to reduce the chances of melting the butter with the heat of your hands. Wrap the disc tightly with cling film and refrigerate for at least 4 hours to overnight.
2. After chilling the dough, unwrap and divide it into 6 equal parts. Take one part and wrap and keep the rest in the refrigerator. Using a scant amount of flour, roll out the dough into a 0.5 cm thick circle with a rolling pin. If the pastry begins to get too soft, place it on a sheet of parchment paper and refrigerate for about 5-10 minutes until slightly firm. Line a six-inch tartlet ring with the pastry and trim the edges using a rolling pin. Smoothen the top surface of the edges with your fingers. Freeze the pastry for at least 30 minutes before baking. Prepare the remaining five tartlets similarly. (At this point, you can also prepare all the tartlets and freeze them for 30 minutes, then wrap them with cling film, place them in an airtight container and return them to the freezer until ready to use).
3. To bake the tartlets, place a wire rack in the center of the oven and preheat the oven to 350F. Place the tartlet shells on a baking sheet lined with parchment paper. Cover the inner surface of each tartlet shell with parchment paper and then cover the surface with pie weights or dried beans. Bake for 40 minutes, rotating the baking sheet halfway through the baking process. Remove the tartlets from the oven and allow them to cool completely in the tartlet rings on the baking sheet. Remove the pie weights/beans and parchment paper lining the surface of the shell. Keep at room temperature or refrigerate until ready to use.
cranberry walnut cream
12 ounces fresh cranberries
1/2 cup red wine (I used a merlot)
1 teaspoon lime juice, fresh
3/4 cup (5 7/25 ounces) brown sugar
1 cup (4 ounces) walnuts, raw (with or without skin) (without skin will give a smoother cream)
1 teaspoon madagascar bourbon vanilla extract
1. Place the cranberries, red wine, lime juice and sugar in a large thick bottomed saucepan and heat on medium-high. Cover with a lid and cook for 7-8 minutes, stir occasionally. Once the sugar has melted and the cranberries have burst. Remove from stove.
2. Transfer the contents of the saucepan to a blender and blend for a few seconds until smooth. Clean the same saucepan and wipe dry. Remove and pass the pureéd cranberries through a sieve into the saucepan, Add the walnuts and vanilla to the pureéd cranberries and cook on medium-low for another 2 minutes with constant stirring. Remove from stove and transfer and blend the contents of the pan until smooth. Place the cranberry walnut cream in an airtight container and store in the refrigerator until ready to use (You can also use an immersion blender to do both the blending steps)
Assembling the tartlets
1 tablespoon lime zest, fresh
1. Fill each tartlet shell with about 4-6 tablespoons of the cranberry walnut cream. Smoothen the surface with an offset spatula (dip the spatula in running hot water for a smooth finish).
2. Garnish with a little lime zest. Serve at room temperature.