When Jennifer from The Burley Hen purchased a tiny vial of millefiori, putting a single drop into her pancake batter, she somehow knew, at first taste, that I should have it instead. And so it made a short trip from Queens to Manhattan, a single drop less, and waiting. Most likely waiting for me to turn on my poet-brain. This entire recipe, from thinking it, being frustrated with it, to tasting it multiple times, brought me back to those days I’d fuss over a single poem.
While I was super excited to have this flower concentrate in the house, I also had no idea what I wanted to do with it, as there are not too many recipes online. Mostly a lot of Pastiera; an Italian Easter cake. (That’s another thing I miss about writing a poem. The researching that comes with it.)
It wasn’t until receiving sunflower flour from Tory that this idea for a tart came to, well, you know, blossom. As she handed the bag of flour to me, along with a spankin’ new tart pan (my FIRST!), it was a no-brainer. I wanted everything about what I create to somehow be about flowers, but in subtle ways. The crust, the filling…and what about toppings? I spent an entire day looking for edible flowers the first time I tested out this recipe and found not a single one. Mind you, they were EVERYWHERE at the greenmarkets of NYC the weekend before. But then it hit me.
FIGS. Inverted flowers. The loves of my life.
Developing a recipe out of ingredients that were all gifts makes this special to me. The sunflour, which is darker than flour, adds depth to the crust. The crushed graham sweetens it, but also tones down the possibility of a bitter and very dark crust. Look at this color contrast!
for the crust
– 1 1/2 cup graham cracker crumbs
– 1/4 cup sunflower flour (from Hudson Valley Cold Pressed Oils)
– 1/4 cup brown sugar
– few pinches of salt
– 7 tbs unsalted butter, melted
Preheat oven to 225 degrees. (We’re just gently toasting the crust.)
In a medium bowl, whisk your dry ingredients til well incorporated and, using a fork, stir in the melted butter. In a 9″ tart pan with removable bottom, press mixture with hands or the bottom of a measuring cup til everything is nice and compact. Bake for about 8 minutes, til fragrant.
Cool down 1 hour before use.
for the filling
– 2 cups half and half
– 3 long strips of orange zest
– 1/2 cup sugar
– 4 egg yolks, from large organic eggs
– 3 tbs cornstarch, sifted
– pinch of salt
– 1/4 tsp millefiori (flower concentrate)
– 2 tbs unsalted butter, cut
1. Under medium heat, scald milk with orange zest and pour into a measuring cup. Set aside for 10 minutes so that the orange lightly infuses the milk. Stir in the flower concentrate.
2. In a medium pot, whisk together your eggs and sugar and then add your sifted cornstarch and salt. Whisk whisk whisk for about 5 minutes, or until the mixture becomes light in color.
3. Remove orange zest from the milk and gradually pour into the egg mixture, whisking continuously. At this point you’ll turn on the heat to medium and whisk whisk whisk til the mixture thickens. Remove from heat. Let it cool down a couple of minutes before stirring in the butter.
4. Place in a heat-proof bowl and cover with plastic wrap. The plastic wrap should make direct contact with the top of the pastry cream so that a skin does not form. Let it cool down 15-20 minutes more and then put it in the fridge to chill for at least 4 hours, or up to 2 days.
5. When ready to assemble, smooth out the pastry cream into the cooled-down crust, and decorate!
– edible flowers
– any berry in season
After you take your photos, “pour on the fruit” as my mother would say. I made this tart right before strawberries arrived at the farmers market. They’d make a beautiful addition to the floral flavors here.
Happy June, my loves!