Sunday, January 6, 2013

Poppy Seed Tartlets With Cream & Pomegranate

























I am a great fan of Martha Stewart and I have tried out a few of her recipes on tarts and pies and all turned out fabulous.  Using a food processor to make the crust dough has made snacking and dessert indulging more easier. Less washing and the crust dough normally turns out perfect. Making this poppy seed tartlets seems the ideal dessert for us .  I have some leftover whipped cream in the fridge that needs to be used up and the tangy sweet pomegranate seeds adds flavor to the cream.  Eating everything in moderation is still my motto in life....thus indulging in this lips-smacking rich cream on crunchy poppy seed tart shells is guiltless :p  

























Read on for Martha Stewart's Pate Sucree  -Poppy Seed variation




























poppy seeds not only used in cakes and muffins and they 
great for pastry too :) so if you dont know what to
do with your bottle of poppy seeds...try this !

























Chill for 30 minutes in the fridge before baking
to prevent shrinkage :)

























These tart shells keep well in air tight container 
and can be prepared days ahead:)

























pomegranate from India RM4.99 per piece
tangy sweet and juicy

























slurrpp.....sinfully rich dessert to start the new year :)



Poppy Seed Tartlets With Cream & Pomegranate

Pate Sucree  - Poppy Seed Variation - adapted from Martha Stewart 's Pies & Tarts

2 1/2 cups all purpose flour
1/4 cup sugar
1/4 tsp salt
1 cup ( 2 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2 to 4 tbsp cold heavy cream or ice water

*2 tbsp poppy seeds to the dry ingredients

Filling:
Whiped cream and pomegranate

Method:

Pulse flour, poppy seeds, sugar and salt in a food processor until combined.  Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tbsps cream evenly over mixture; pulse just until dough begins to jcome together; no more than 30 seconds.  If dough is too dry, add remaining cream, 1 tbsp at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic.  Refrigerate 1 hour or up to 2 days , or freeze up to 3 months ( thaw in refrigerator before using )

Preheat oven to 375 F. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4 inch round cutter, cut out 24 rounds. Fit dough rounds into a 3 1/2 inch tartlet pans.  Pierce bottoms of shells all over  with a fork.  Refrigerate or freeze until firm, about 30 minutes. Place a second tartlet pan of the same size on top; press together lightly.  Alternatively, line dough with parchment and fill with pie weights or dried beans.

Bake shells 8 to 10 minutes; when dough begins to brown around edges, remove top pan, and continue baking until crust is dry and turns golden brown, 4 to 6 minutes more.  Transfer to a wire rack to cool completely. Unmould.(Tartlet shells can be stored in an airtight container at room temperature up to 3 days.)

Pipe whip cream into each crust and garnish with pomegranate.



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