Sous Vide Raspberry Cream Tart
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
12 large egg yolks
1/2 cup heavy cream
1/2 cup whole milk
5 tablespoons granulated sugar
1/8 teaspoon vanilla extract
1/8 teaspoon salt
Pie dough, homemade or store-bought
1/2 cup Nutella
1 pint raspberries
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC). Preheat the oven to 350ºF.
Whisk together the egg yolks and place in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
While the eggs are cooking, prepare the tart shells: Roll out pie dough until it measures 1/8-inch thick. Press into four small tart pans or one large tart pan. Line the pans with greased aluminum foil and fill with pie weights. Bake, covered, for 10 minutes. Remove the pie weights and aluminum foil and continue to bake until light brown and firm, about 5 more minutes. Let cool.
When the timer goes off, immediately remove the bag from the water bath. Transfer the egg yolks to a blender. Add cream, milk, sugar, vanilla, and salt. Blend until smooth, 2 to 3 minutes.
Pour pastry cream through a fine-mesh strainer into a large bowl. Press cream through strainer to remove any small lumps.
Pour strained pastry cream into tart shells and refrigerate for at least 8 hours to set.
To serve, place the Nutella in a small microwave-safe bowl. Microwave on high until soft, about 30 seconds. Pour softened Nutella over set pastry cream in tart shells. Top with raspberries and powdered sugar.