Kudos to Chef Craig Harlen for the creation, design and photography of this dessert. I’m halfway through writing the recipes for our dessert recipe book under construction and know I’ve promised you a sample recipe in the past. Somehow, halfway through seems like as good a time as any to share the recipe and since ’tis the season for giving, I thought this would be a good time to give you the recipe as it could be a gorgeous addition to your Christmas and/or new year menu. Although in some parts of the world, the dish is not seasonal, but it will bring a little freshness to your table and make you reminisce about summer. As unthinkable as it is, in other parts of the world, Christmas happens during summer, so this will be a dessert that will keep you cool during one of the hottest months of the year. I chose it, because so far, it is my favorite image and I just love all the elements. I hope you will enjoy it as much as I did. Easy & simple to make for an informal get-together, yet sophisticated enough to make for a formal dinner party.
This is just a small taste of things to come, so I hope that you look forward to the completed book as much as I do. Here’s your recipe. Enjoy making it and let me know how you like it.
- 1 cup milk
- 1 tsp vanilla
- 3 egg yolks
- 3 tbsp granulated sugar
- 2 tbsp all-purpose flour
- 3 oz bittersweet chocolate
- 1 baked 9 inch pastry shell
- 2 cups mixed berries
- 1/2 cup redcurrant jam
- 1 tbsp sweet wine or brandy
Heat milk in a heavy pot over medium heat until simmering. Remove from heat and add vanilla.
Whisk together egg yolks and sugar in a bowl until well combined. Stir in flour
Whisk milk mixture into egg yolks and return to pot. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Pour custard into a mixing bowl and cover surface with plastic wrap to prevent a skin from forming. Cool.
Slowly melt chocolate in a heavy pot over low heat. Remove from heat and brush the inside of the baked pastry shell with melted chocolate. Cool.
Pour cooked custard into shell. Arrange berries in circles on top of the custard.
Place redcurrant jam and sweet wine in a small pot and boil 1 minute. Cool until glaze is room temperature but still liquid. Brush glaze over fruit and leave in a cool place until ready to serve.