Brazil Nut Date And Fresh Ginger Tart Recipes

ORANGE BRAZIL NUT TART

Steps:

• Preheat the oven to 350 degrees. Line a 10 inch round cake pan with parchment paper, butter and flour.
• In a mixing bowl, whip together the egg yolks and sugar until pale yellow. Add the orange zest and vanilla, whip until light and fluffy and set aside.
• In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside. Reserve the remaining nuts for the garnish.
• In another bowl, beat the egg whites until foamy. Sprinkle in the salt and continue beating until soft peaks form. Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined. Pour into the prepared pan.
• Bake 25 to 30 minutes, or until lightly browned. Set on a rack to cool, about 10 minutes. Run a knife along the edge to loosen and invert onto a platter. Remove the parchment let cool completely.
• Meanwhile, preheat the oven to 300 degrees. Place cake on a baking sheet lined with parchment paper.
• Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Arrange the sections over the cake. Pour the juice through a strainer and drizzle over the cake.
• In mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup of ground Brazil nuts.
• Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a rack and serve.

MOM'S BRAZIL NUT FRUITCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.
• Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.
• Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.
• Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.

STRAWBERRY TARTS WITH GINGER-NUT CRUST

Steps:

• Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 3 tablespoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
• Preheat oven to 350°F. Bake crusts until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEAD: Can be made 1 day ahead. Let cool completely; store airtight at room temperature.
• Place strawberries, lemon juice, and remaining 2 tablespoons agave syrup in a medium bowl; scrape in vanilla seeds (save bean for another use). Stir well, crushing a few berries to release their juices.
• Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.

BRAZIL NUT FRUITCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
• Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
• Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
• Press batter into prepared loaf pans. Bake for 1 hour.

BRAZIL NUT, DATE, AND FRESH GINGER TART

Steps:

• Preheat the oven to 350°F (175°C).
• In a medium bowl, whisk together the egg yolks, brown sugar, butter, cream or milk, flour, ginger, and salt until smooth. Stir in the date pieces and Brazil nuts until combined.
• Set the prebaked tart shell on a baking sheet and pour in the filling. Bake the tart on the baking sheet until the top is uniformly deep brown and the filling is set (it shouldn't jiggle when you gently shake the tart), 35 to 40 minutes. Let cool completely.
• Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn't release cleanly, simply serve the tart on the pan bottom.)
• Serving
• Serve with whipped cream (page 239) or a drizzle of Bittersweet Chocolate Sauce (page 243) spiked with rum.
• Storage
• The filling can be made up to 4 days in advance and refrigerated.
• Variation
• To add coconut flavor to this tart, substitute 1 1/2 cups (340 g) softened or grated palm sugar (available in Asian markets) for the brown sugar and replace the cream or whole milk with Thai coconut milk.