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star canyon restaurant tamale tart with red pepper custard, wild mushrooms and chicken confit
Star Canyon Restaurant Tamale Tart with Red Pepper Custard, Wild Mushrooms and Chicken Confit Source: Chef Stephan Pyles, Star Canyon Restaurant, Dallas, Texas 4 red bell peppers, ...
maineasy
Ingredients8 items
Ingredients
- 4red bell peppers, roasted, peeled and pureed, divided
- 3cupheavy cream
- 1tablespoonroasted garlic puree
- 4egg yolks
- 1/2cupyellow cornmeal
- 1/2teaspooncayenne powder
- 3tablespooncumin
- 1tablespoonsalt
Directions
- 1
Star Canyon Restaurant Tamale Tart with Red Pepper Custard, Wild Mushrooms and Chicken Confit Source: Chef Stephan Pyles, Star Canyon Restau
- 2
In another small saucepan over medium heat, warm cream, reducing in volume to about 1 cup plus 2 tablespoons
- 3
Whisk garlic puree into cream
- 4
In a medium bowl, whisk egg yolks lightly
- 5
drizzle into cream mixture
- 6
Stir slightly
- 7
Add reduced bell pepper puree mixture to cream
- 8
Cover and set aside to cool