Parsnip and Blueberry Tart
Parsnips have a delicious sweet and warming spice flavor that can easily work in a dessert recipe. Cooked in heavy cream with cloves and later combined with buttermilk, this parsnip puree is so flavorful. The addition of blueberries helps to give the tart a purple hue and also a natural sweetness.
Ingredients
Sweet Dough
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks butter, unsalted and cold - cut into 1-inch cubes
- 1/4 teaspoon kosher salt
Candied Basil
- 2 tablespoons pasteurized egg whites
- 2 tablespoons finely ground sugar
- 3-4 basil leaves
Filling
- 1 1/2 cups parsnips, peeled, sliced and cut into 1/4-inch thick rounds
- 2/3 cup cream, heavy
- 3 cloves
- 1 tablespoon vanilla extract
- 1 cup blueberries, divided into 1/4 cup and 3/4 cup
- 1/4 cup water
- 2 Eggs
- 1 egg yolk
- 1/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 cup milk, buttermilk
- 1/2 cup blackberries
Nutrition Information
Serving size: 4 oz slice
Calories: 280
Carbohydrate: 31g (10%)
Protein: 5g (10%)
Total Fat: 16g (25%)
Saturated Fat: 9g (45%)
Trans Fat: 0g
Cholesterol: 85mg (28%)
Sodium: 75mg (3%)
Dietary Fiber: 2g (8%)
Calcium: 6%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Sweet Dough
Combine powdered sugar, flour, and salt in a food processor. Slowly add one butter cube at a time until the mixture becomes a soft dough ball. Wrap in plastic then refrigerate for at least one hour.
Preheat oven to 350 degrees and roll out the chilled sweet dough to fit a 10-inch tart pan. Prebake the tart dough for 15 minutes, will be lightly browned. Let the tart shell cool on the counter while finishing the tart filling.
Candied Basil
To candy the basil leaves, brush each leaf with a light coating of egg whites. Dip the leaves in the finely ground sugar and let dry at least 2-3 hours. The leaves should dry by the time the tart is completely baked and cooled. (Can be made up to 2 weeks ahead.)
Filling
Combine chopped parsnips, heavy cream, cloves, and vanilla in a saucepan and simmer for 20 minutes, covered. Parsnips are done when they are easily pierced with a fork. In a separate saucepan, simmer ¼ cup of blueberries and ¼ cup of water until blueberries burst.
Remove the cloves and add parsnip mixture and blueberries and their liquid to a food processor or blender and puree until smooth. Cool the parsnip and blueberry mixture in the refrigerator for at least one hour.
With an immersion blender or regular blender, combine eggs, egg yolk, sugar, and salt. Blend well then add in the chilled parsnip blueberry puree and the buttermilk and blend again. Once mixture is well-combined, pour into the cooled tart shell. Bake for 30-35 minutes at 350 degrees. Let cool at room temperature for 30 minutes then chill in the refrigerator for 2 hours before serving. Garnish with ¾ cup fresh blueberries, ½ cup blackberries, and candied basil.
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