Friday, March 21, 2008
Two years ago I took a pastry class at Sur la Table entitled Baking Basics: Perfect Pies and Tarts. That was my first introduction to making pie and tart dough from scratch. I've made it that way ever since. We learned to make flaky pie dough, basic tart pastry and rich tart pastry; both by hand and with a food processor (I prefer the processor method). Pictured above is a Lemon Sabayon Pine Nut Tart with Honeyed Mascarpone Cream. Sounds fancy eh? It's has a lemon filling made with eggs, sugar, lemon juice and butter all beaten together over a double broiler until super thick. The sabayon is then poured into a prebaked crust and left to sit at room temperature until set. It's pretty darn good and very zippy from the 1/2 cup of lemon juice in the filling. Market Street Grill in Salt Lake has a dessert called Market Street Sabayon. Vanilla ice cream and Fresh fruit are topped with Sabayon Sauce and served in a pretty champagne goblet. On their website they give out many of their recipes, but not for the sabayon dessert. I called and spoke with the actual chef who prepares the dessert daily and he was kind enough to give me the recipe and talk me through it. Here it is:
4 egg yolks
1/4 c powdered sugar
1/2 c Triple Sec
1 c white wine (they use Franzia; Chablis)
Whisk together yolks and sugar in a small bowl; set aside. In a double broiler combine the Triple Sec and Chablis. Bring to a boil and let boil for 5 minutes. Very slowly whisk in half the yolk mixture until incorporated. Add the rest and whisk for 2 minutes. Continue to whisk every 2 minutes for 10-15 minutes until creamy. Serve over ice cream and fresh berries.