Chef Drew Van Leuvan of
Toast – Atlanta,
GA
Adapted by StarChefs.com
Yield: 12 Servings
Ingredients:
Cookie Dough:
- 1350 grams unsalted butter
- 1218 grams sugar
- 812 grams brown sugar
- 696 grams eggs
- 2088 grams bread flour
- 29 grams baking soda
- 50 grams cinnamon
- 1 cap vanilla extract
- 580 grams chopped pecans or almonds
- 1160 grams chocolate chunks
Ice Cream:
- 1000 grams half & half
- 250 grams sugar
- 1 vanilla bean
- 12 egg yolks
Pie Dough:
- 225 grams all-purpose flour
- 90 grams unsalted butter
- 90 grams sugar
- Pinch of salt
- 1 egg yolk
- 120 grams heavy cream
Blueberry Custard:
- ½ liter heavy cream
- 70 grams sugar
- Zest of 1 orange
- 3 eggs
- 1 egg yolk
- 450 grams blueberries
Method:
For Cookie Dough:
Cream together the butter, sugar, and brown sugar in electric
stand mixer fitted with paddle attachment. Add eggs one at a time.
Stop the mixer and add all remaining ingredients at the same time.
Pulse until combined. Transfer cookie dough to a covered container
and chill.
For Ice Cream:
Bring half & half, sugar, and vanilla bean to a boil. Whip
egg yolks in a bowl. Temper the hot cream into the yolks, and
return to a very slow heat. Using a spatula, stir till the cream
thickens and coats the back of a spoon. Cool the cooked cream
and then into ice cream machine and process according to manufacturer’s
instructions. Once frozen, fold pieces of cookie dough into ice
cream.
For Pie Dough:
Place flour, butter, sugar and salt into electric stand mixer
fitted with paddle attachment and mix until small balls form.
Turn mixer off, and add egg yolk and heavy cream all at once.
Pulse until incorporated and remove dough from mixer. Wrap in
plastic wrap and refrigerate at least 30 minutes.
Roll out pie dough on lightly floured marble surface. Cut dough
into rounds and press into 3½-inch tart pans and freezel.
(Note: Pie dough recipe yields 18 (3½-inch) tarts.
For Blueberry Custard:
Bring heavy cream, sugar, and orange zest to a boil in a saucepan,
then remove from heat. Whip together eggs and egg yolk in a bowl
add a portion of the hot cream to bowl to temper the eggs. Transfer
egg mixture to saucepan with remaining hot cream and continue
cooking until custard coasts the back of a wooden spoon. Cool
custard and reserve.
To Assemble and Serve:
Preheat oven to 350°F. Place pie weights in tartlet shells
and partially bake about 7-8 minutes until they begin to take
on a light golden color.
Reduce oven temperature to 320°F. Place about 12 blueberries
in the bottom of the tart, fill to the rim with custard, and return
to oven. Bake until custard sets, about another 7-8 minutes. Remove
from oven and cool completely.
Once cooled, remove blueberry tarts from pans. Rewarm just before
service and then garnish with a scoop of cookie dough ice cream.
