4 tbsp (60 ml) honey, divided 2 tbsp (30 ml) chopped pistachios, unsalted, roasted 1 Line a 12-in (30 cm) tart pan with parchment paper and spray sides with non-stick cooking spray. 2 In a food processor, add flour, icing sugar and salt. Pulse for 10 seconds to combine. Add 1 cup (250 ml) cold butter cubes. Pulse on high until it forms a dry grainy texture. Add 2 eggs and pulse to combine. Pinch dough between your fingers—if it holds together, it’s ready, if not add 1 to 2 tsp (5 ml to 10 ml) of cold water, until dough holds together. Pour dough mixture onto clean, floured surface and form into a round, flat disc. Wrap in plastic wrap and refrigerate for 1 hour. 3 Preheat oven to 350 F (180 C). 4 Remove plastic wrap and place chilled dough on clean, dry, floured surface. Using a rolling pin, roll dough into a large circle about ¼‑in (0.5 cm) thick. Place dough over tart pan and press down to fill. Using a fork, poke about 10 to 15 holes all over base of tart. Bake until cooked through, about 12 to 15 minutes. Allow to cool completely. 5 In a small mixing bowl, mix egg yolks, sugar, lemon juice and zest. 6 In a small saucepan, heat egg yolk mixture over medium- low heat. Using a whisk stir constantly and add the remaining butter. Whisk till butter has melted and mixture is thick enough to coat the back of a spoon. Pour mixture into cooled tart shell and refrigerate overnight or for a minimum of 5 hours. 7 In a large mixing bowl, using an electric hand mixer, whip cream to form stiff peaks. Add mascarpone, vanilla and 2 tbsp (30 ml) honey, whip to combine for 1 minute. 8 To serve, spread whipped cream mixture evenly onto tart, leaving 1-in (2.5 cm) of lemon curd showing around edges. Garnish with pistachios and drizzle with remaining 2 tbsp (30 ml) of honey. Serves 8 to 10 PAIRS WITH BOTTEGA PETALO IL VINO DELL’AMORE MOSCATO Italy $19.49 580993 CHÂTEAU DE BEAULON 5-YEAR-OLD PINEAU DES CHARENTES France $41.99 106997 Simple Spring Meals from page 86
3 tbsp (45 ml) butter, divided 1 tbsp (15 ml) extra-virgin olive oil 2 garlic cloves, finely chopped 2 shallots, finely chopped 1 fresh chili, finely chopped 1 cup (125 ml) dry white wine 2 cups (250 ml) whipping cream 4 lbs (2 kg) clams, cleaned 1 1 bunch dill, chopped ½ bunch flat leaf parsley, chopped salt and pepper, to taste 3 lemons, halved loaf of fresh bread, to serve
1 In a large heavy-bottomed saucepan, melt 1 tbsp (15 ml) butter with olive oil over medium heat. Add garlic, shallots and chili and cook until fragrant, about 1 to 2 minutes. 2 Add white wine and reduce by half. 3 Add cream and clams and cover with lid. Cook until clams have opened, about 5 to 6 minutes. Discard any clams that have not opened. 1 To clean clams, fill a large bowl with 4 cups (1 L) cold water, add 1 heaping tablespoon salt and mix until dissolved. Add clams and let sit undisturbed for 20 minutes to 1 hour to purge clams of any sand in them. Remove clams from water and transfer to a sink. Do not just pour clams out, as you would be covering them in sand you just removed. Scrub clams with a stiff-bristled brush under cold running water to remove any dirt or barnacles on shells. Discard any open clams that do not close when you clean them, this means they are dead.
STEAMED CLAMS IN WHITE WINE SAUCE
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