by James Ratliff | Apr 30, 2015
For the Tart Base: • 5 eggs • 6 oz. sugar • 16 oz. cream • Raspberries Method for the Tart Base: 1. Mix ingredients and pour into a prepared sugar dough tart crust with raspberries. 2. Bake at 350°F for 20 minutes. For the Chilbouste Cream: • 20...
by James Ratliff | Apr 30, 2015
• 11 oz. The Perfect Purée Pomegranate Concentrate, thawed • Tart crust • 4 eggs • 7 oz. sugar • 5 oz. crème fraiche • 3/10 oz. corn starch • Diced fruit (mango, papaya or apricot) Method: 1. Roll two tart crusts of sugar dough. Pre-cook...
by James Ratliff | Apr 30, 2015
Pie Crust: • Refrigerated pie dough Method: 1. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13″ round, then fit into a 9″ pie plate. 2. Trim edge, leaving a 1/2″ overhang, then crimp decoratively. Lightly...
by James Ratliff | Apr 30, 2015
• 3 oz. The Perfect Purée Lemon Zest, thawed Pastry for 2 10″ tarts • 12 extra large eggs • 16 oz. granulated sugar • 11 oz. heavy cream • 3 tbsp. lemon juice • Creme fraiche or whipped cream and raspberries for garnish. Method: 1. Line 2...
by James Ratliff | Apr 30, 2015
For the Graham Cracker Pie Crust: • 5 oz. graham crackers • 1 cup granulated sugar • 4 oz. butter, melted • Pinch of salt Method: 1. Preheat oven to 350°F. 2. In the bowl of a food processor fitted with the blade attachment, process all ingredients...
