Tom yam is always sooooooooo
brioche tart with secret white sauce
Nancy Silverton’s, from Baking with Julia, edited by Dorie Greenspan.
this, from my obsessions file: something i’ve been plotting to make, because just by reading the recipe you could tell it would be dreamy.
a pastry tart made with brioche dough, topped with a creme fraiche custard, baked, then drizzled with summer berries in wine syrup and zabaglione. it took a whole lot of planning: the day before, make brioche dough; make creme fraiche, chill. the day itself, make secret sauce, stew the fruits, while whipping the cream, bake the tart.
10-inch brioche tart
strawberries and blackberries in wine syrup
the end result is just exactly how i’d imagined it would taste: not too sweet but creamy and custardy and dreamy and dastardly…to burn off all that butter and cream will require ten extra laps in the pool tomorrow, for sure. just please God don’t make me share the lap lane with the (pink-and-black-zebra-striped) bikini guy…
an unadorned slice
plus ten more laps for a slice of this…
May 27th, 2009 at 3:16 am
If that tart isn’t divine decadence, I don’t know what is!
Midge’s last blog post..Pasta with a White Mushroom Sauce
July 29th, 2009 at 3:39 am
Hi Stel! Sorry I missed greeting you on your birthday.
I was too busy travelling during that time. But I do hope you got lots of nice things for presents. Love your brioche!
September 14th, 2009 at 11:01 am
I’m looking at this recipe in my Baking with Julia cookbook. It says to bake the tart at 275˚F. That just seems so low to me. Is this what you did? or does my book have a typo? Yours looks delicious!
September 15th, 2009 at 11:03 am
thanks for the visit…