Ancient Grains for Modern Meals - Maria Speck [124]
¾ cup white whole wheat flour (31/8 ounces)
½ cup whole wheat pastry flour (2 ounces)
1 teaspoon sugar
¼ teaspoon fine sea salt
7 tablespoons chilled unsalted butter, cut into ⅓-inch cubes (3½ ounces)
4 to 6 tablespoons ice water
SEE MEASURING WHOLE GRAIN FLOUR
1 Place both whole wheat flours, sugar, and salt in the bowl of a food processor and process 10 pulses to combine. Distribute the butter cubes on top and sprinkle with 3 tablespoons of the ice water. Process 8 to 10 pulses. Pinch a small amount of the dough with your fingers. It should hold together. If not, add 1 tablespoon more ice water (if very dry), or add ice water by the teaspoonful (if it just starts to hold together). Process 2 pulses each time you add water until no floury patches remain but the dough stays uniformly crumbly with tiny butter pieces. (Do not allow to form a ball.)
2 Scrape the mixture onto a lightly floured work surface. Gently press it into a flat disk about 1 inch thick, and immediately roll into an 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9½-inch fluted tart pan with removable bottom and gently press into the edges. Roll the pin across the top of the pan to remove excess dough. Prick the dough about a dozen times with a fork. Chill, covered with plastic wrap, for at least 2 hours or overnight.
3 Position a rack in the center of the oven and preheat to 375°F. Set the tart pan on a large rimless baking sheet for easier handling. Place a piece of parchment paper on the crust and fill it with pie weights (or dried beans).
4 To partially bake the crust, carefully place the sheet with the tart pan in the oven (it can slide!) and bake until the crust starts to pull away from the sides, 15 to 18 minutes. Remove from the oven, and carefully slide the tart pan onto a wire rack. Remove the parchment paper with the pie weights. Allow the crust to cool to room temperature before filling.
TO GET A HEAD START: The crust can be baked 1 day ahead (or frozen up to 1 month). Store under a cake dome at room temperature, or wrapped in plastic wrap.
TO VARY IT: Add 1 teaspoon freshly grated orange zest plus ½ teaspoon freshly grated lemon zest for bright citrus flavor.
Dark Chocolate Truffle Tart with Walnuts
Intensely velvety and dense, this festive chocolate tart pulls out all the stops. Admittedly, this is a rich dessert (hence the small slices), but you can also feel pretty good about eating it: the crust is made entirely from whole wheat, and heart-healthy walnuts and antioxidant-rich pitch-dark chocolate enhance the honey-sweetened filling. Serve with a dollop of tangy crème fraîche or unsweetened softly whipped cream. MAKES 1 (9½‑INCH) TART, TO SERVE 12
½ cup sugar
¼ cup whole milk
½ cup honey
6 ounces dark chocolate with 70 percent cocoa content, chopped
¼ cup (2 ounces, ½ stick) unsalted butter, cut into 8 pieces
2 tablespoons Grand Marnier or other good-quality orange-flavored liqueur
1 tablespoon freshly grated orange zest (from 1 large orange)
1 teaspoon vanilla extract
2 large eggs plus 1 egg yolk, at room temperature, lightly beaten
1 partially baked Whole Wheat and Butter Tart Crust, plain or the citrus variation
⅔ cup coarsely chopped toasted walnuts
12 toasted walnut halves, for garnish
1 Position a rack in the center of the oven and preheat to 350°F.
2 Warm the sugar and milk in a small heavy-bottomed saucepan over medium-low heat, stirring occasionally, until the sugar has dissolved, 4 to 5 minutes. Add the honey and cook until it has dissolved and the mixture is smooth, 1 minute or more, depending on the consistency of the honey.