The art of french pastry phần 693
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5minutes,untiltheyare
tenderandhavereleased
theirmoisture.Addthe
gratedcarrotandcookfor
another5minutes.Add
thebeer,turnuptheheat
tomedium,andcookfor
another10minutesor
untilalloftheliquidhas
evaporated.Seasonto
tastewithseasalt,pepper,
andapinchofnutmeg.
Takethepanofftheheat
andsetitaside;allowitto
aircoolcompletelyso
thatallthemoisture
evaporates.Transferthe
mixturetoacontainerand
refrigerateuncovered
overnight.Reservethe
baconlardonsinasmall
containeratroom
temperature.
DAY2
1 Rolloutandlinea9-
inchtartpanwiththepâte
briséefollowingthe
instructions.Dockthe
doughbypokingholesin
itwithafork,1inchapart.
Ifpossible,refrigeratefor
2hoursorlongertoallow
thecrusttodryout
further.
2 Preheattheovento
325°F/160°C.Linethetart
shellwithapieceof
parchmentpaperora
pieceofcheesecloth.Fill
itwithpieweights,dry
beans,orevenrice.Bake
for55minutes,then
removethepieweights
andsetasidetocool;the
tartshellshouldbefully
baked.Ifitisnot,bake
withoutthepieweights
foranother10minutes,or
untilfullybaked.
3 Meanwhile,remove
thevegetablesfromthe
refrigeratorandmakethe
custard.Placethewhole
egg,eggyolk,cream,and
milkinamixingbowland
whisktogetherwitha
handwhisk.Seasonwith
seasalt,pepper,and
nutmeg.
4 Brushthebottomof
thepieshellwithegg
