Best 3 Musicians Tart Recipes
Indulge in the delectable symphony of flavors with the Musicians Tart, a culinary masterpiece that tantalizes taste buds and captivates hearts. This exquisite tart features a buttery, flaky crust filled with a velvety smooth chocolate ganache, creating a rich and decadent base. Atop this divine foundation lies an assortment of fresh, seasonal fruits, arranged in a vibrant and colorful display. Each bite offers a harmonious blend of textures and flavors, from the crispiness of the crust to the creaminess of the ganache, complemented by the sweetness of the fruits. The Musicians Tart is not merely a dessert; it is an edible work of art, a testament to the artistry and passion that can be found in the kitchen.
This article presents a collection of recipes that explore different variations of the Musicians Tart, each offering a unique twist on this classic dessert. From the traditional dark chocolate ganache to innovative flavors like white chocolate raspberry or salted caramel, these recipes cater to a wide range of palates. Additionally, there are gluten-free and vegan alternatives for those with dietary restrictions or preferences. With detailed instructions, helpful tips, and stunning visuals, this article will guide you through the process of creating this showstopping dessert, ensuring that your next gathering or special occasion is filled with sweet memories and lingering smiles.
MUSICIAN'S TART
While the name may sound like a lady of the evening, I assure you this is actually a delicious fruit-and-nut tart. The name was inspired by the legend that dried fruits and nuts were once used to pay Spanish musicians. Recipe & photo: BHG: Our Best Recipes
Provided by Ellen Bales
Categories Other Desserts
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. FOR TART PASTRY: In a food processor, combine the flour and sugar. Cover and process until combined. Add cold butter; process until mixture resembles coarse crumbs. Add egg yolk and vanilla. Process until combined. With the food processor running, add water through feed tube, processing until a soft dough forms. Shape into a ball. If necessary, wrap in plastic wrap or waxed paper and chill in fridge for 30 to 60 minutes, or until easy to handle.
- 2. On a lightly floured surface, roll dough from center to edge into an 11-inch circle. Transfer to a 9-inch tart pan with a removable bottom, being careful not to stretch pastry. Press into bottom and up side of pan. Trim even with edge of pan. Line pastry with a double thickness of foil and bake for 10 minutes in a preheated 350-degree oven. Remove foil; bake for 8 minutes more. Cool crust on a wire rack for 1 hour.
- 3. FOR FILLING: In a medium saucepan, combine pears, dates, pear nectar, and 1/4 cup brown sugar. Bring to a boil over medium heat. Cook, uncovered, for 1 minute. Remove from heat. Cool slightly. Transfer to food processor. Cover and process until a thick paste forms and fruit is nearly smooth.
- 4. FOR NUT TOPPING: In a small saucepan, combine butter, 1/4 cup brown sugar, and the corn syrup. Bring to a boil over medium heat. Cook, uncovered, for 1 minute. Remove from heat. Stir in pine nuts, almonds, cashews, and the 2 Tbsp. whipping cream. Set aside.
- 5. TO ASSEMBLE: Spread fruit filling onto bottom of cooled crust. Pour nut topping evenly over filling. Place tart pan on a baking sheet. Bake in a preheated 375-degree oven for 20 minutes. Cool. If desired, serve with whipped cream and grated chocolate.
MUSICIAN'S TART
Steps:
- For crust:
- Mix first 3 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in yolk and vanilla using on/off turns. Blend in enough cream by teaspoonfuls to form dough that begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350°F. Roll out dough between sheets of waxed paper to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, about 20 minutes more. Cool completely on rack.
- For fruit filling:
- Combine all ingredients in heavy medium saucepan and bring to boil. Reduce heat and simmer 1 minute. Purée mixture in processor to thick paste. Cool completely.
- For nut topping:
- Preheat oven to 400°F. Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Boil vigorously 1 minute. Remove from heat. Add nuts and cream.
- Spread fruit filling in crust; smooth top. Set tart on cookie sheet. Spoon nut topping over. Bake until filling bubbles, about 20 minutes. Transfer tart to rack and cool 10 minutes. Using oven mitts, loosen tart pan sides but do not remove. Cool tart completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Remove pan sides. Cut tart into wedges.
MUSICIAN'S TART
A friend requested this for Thanksgiving this year as it is an old childhood favorite of his. I had to do some looking to find it and didn't see it here so had to share :-) It's very rich, but incredibly tasty!!!
Provided by Kirstin in the Couv
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- FILLING.
- Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute.
- Puree mixture in processor to thick paste (can wait til cools a bit). Cool completely.
- Preheat oven to 400 degrees Fahrenheit.
- NUT TOPPING.
- Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves.
- Increase heat, bring to boil. Boil vigorously 1 minute.
- Remove from heat; mix in nuts and (pareve) cream.
- ASSEMBLY.
- Spread fruit filling into bottom of cooled, baked pie/tart shell.
- Set tart pan on cookie sheet. Spoon nut topping over filling.
- Bake until filling bubbles, about 20 minutes Remove from oven and cool on rack for about 10 minutes
- Loosen tart pan from sides (if using pan with removable sides) but do not remove.
- Cool completely in pan.
- Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges.
Nutrition Facts : Calories 449.9, Fat 25, SaturatedFat 7.3, Cholesterol 19.4, Sodium 197.9, Carbohydrate 56.8, Fiber 4.4, Sugar 38.2, Protein 5.5
Tips:
- Mise en place: Before you start cooking, make sure all of your ingredients and equipment are prepped and ready to go. This will help you stay organized, avoid scrambling, and ensure that your tart comes out perfectly.
- Use high-quality ingredients: The better the ingredients you use, the better your tart will taste. Look for fresh, ripe fruit, good-quality chocolate, and unsalted butter.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until it comes together.
- Chill the dough before baking: Chilling the dough before baking will help it hold its shape and prevent it from spreading too much.
- Bake the tart until the crust is golden brown and the filling is set: The baking time will vary depending on the size and thickness of your tart, so keep an eye on it and adjust the time accordingly.
- Let the tart cool completely before serving: This will allow the filling to set and the flavors to meld.
Conclusion:
Musicians' Tart is a delicious and impressive dessert that is perfect for any occasion. With its creamy chocolate filling, flaky crust, and beautiful presentation, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Musicians' Tart a try. You won't be disappointed!
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