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1
In a medium, heavy saucepan over low heat, heat the sugar and water, swirling gently just to dissolve it.
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2
Increase the heat to high and boil the syrup, gently swirling the caramel as it begins to color.
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3
When it reaches an even deep golden, add in the cream and lowfat milk (the caramel will bubble up).
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4
Bring the mix to a simmer, stirring to dissolve the caramel.
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5
In a medium bowl, whisk together the egg yolks, vanilla, and salt.
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6
Whisking constantly, slowly add in the warm caramel.
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7
Return the mix to the pot and heat over medium-low heat, stirring constantly, till it is thick sufficient to coat the back of a spoon.
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8
Strain the custard through a fine-mesh strainer and refrigerateit quickly by placing it in the freezer or possibly in an ice bath for 15 min.
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9
Freeze the custard in an ice-cream maker following the manufacturer's instructions.
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10
Transfer the ice cream to an airtight container and freeze it till hard.
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11
Shortly before serving, grind one-quarter of the brittle to a pwdr in a food processor.
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12
Spread the pwdr in a shallow dish.
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13
Using an ice-cream scoop, form balls of the ice cream.
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14
Roll them in the caramel pwdr and serve immediately.
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15
Cashew Tart Crust:In a food processor, process the cashews, flour, and sugar till they are thoroughly combined and the nuts are finely minced.
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16
Add in the frzn butter and process till the mix resembles coarse crumbs.
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17
Add in the egg yolk and process just to combine.
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18
Lightly flour your hands.
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19
Remove the dough and pat it into a ball.
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20
Wrap it in plastic wrap and chill it for at least 30 min.
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21
Preheat the oven to 400 F/200 C.On a lightly floured work surface, roll out the dough 1/4-inch/5 mm thick.
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22
Fit it into a 10 by 1-inch/25 by 2.5 cm tart mold with removable bottom or possibly several smaller tart molds.
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23
Prick the shell proportionately with a fork and line the shell with parchment paper weighted down with a layer of dry beans.
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24
Bake the tart shell till it is a light golden, 10 to 15 min.
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25
Let cold on a rack.
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26
Brown Butter Blueberry Filling:Preheat the oven to 350 F/180 C.In a medium saucepan, heat the butter over high heat.
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27
The foam will subside, then a second foam will begin to rise.
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28
At this point watch it carefully and swirl it gently.
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29
When the lowfat milk-fat solids in the bottom are a rich brown and the butter has a very pleasing nutty smell, remove it from the heat and pour it into a heatproof bowl to stop the cooking.
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30
Cut the vanilla bean lengthwise and scrape the seeds into a medium bowl.
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31
Add in the Large eggs, sugar, and flour and whisk till blended.
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32
Add in the brown butter and whisk it into the mix completely.
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33
Fill the tart shell almost completely with the berries, then pour the batter proportionately over them.
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34
Bake the tart till set, 30 to 45 min depending on its size.
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35
Cold the tart on a rack to room temperature and serve or possibly chill and bring back to room temperature before serving.
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36
Pink Peppercorn Sauce:In a medium bowl, whisk together the yolks, sugar, grenadine, and vanilla.
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37
In a medium saucepan over medium heat, bring the lowfat milk, cream, and peppercorns to a simmer.
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38
Stirring constantly, slowly pour the warm mix into the yolk mix.
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39
Return the mix to the pot and heat it over medium-low heat, stirring constantly, till it is thick sufficient to coat the back of a spoon.
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40
Chill the sauce till needed.
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41
Caramel Cashew Brittle:Lightly oil a marble slab or possibly other work surface (not wood).
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42
In a large, heavy saucepan over high heat, heat the sugar, corn syrup, and water, stirring gently.
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43
When a candy thermometer reaches 265 F/130 C, stir in the nuts.
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44
Continue cooking several min longer, stirring frequently, till the mix reaches 310 F/155 C.
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45
Add in the butter and vanilla and stir to thoroughly incorporate.
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46
Quickly stir in the baking soda.
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47
Pour the mix onto the marble slab.
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48
Put on heavy gloves and with a spatula first loosen it from the surface, then stretch it.
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49
Let it cold for 60 min.
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50
Break the brittle into smaller pcs.
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51
Store them in an airtight container in a cold place.
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52
The Plate:Spoon about 1/4 c./60 mL of the sauce onto each of 4 chilled plates.
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53
Add in a slice of tart.
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54
Top it with a scoop of crusted ice cream.
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55
Garnish with a brittle wedge.
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56
Serve with a crunch!
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57
Timing: Make the ice cream base the day before.
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58
Make the ice cream and freeze it several hrs or possibly the day before.
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59
The tart may also be made the day before.
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60
Make the brittle and sauce while the tart bakes.
