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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 24 |
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We had these at a bbq recently and begged for the recipe! Prepared Masa is not that hard- follow the recipe on the masa bag and save about 3/4 lb for this recipe! Ingredients:
3/4 lb prepared masa harina flour (homemade or purchased) |
1/3 cup shortening |
1 teaspoon sea salt |
1 teaspoon guajillo chili powder |
ancho chili (not chili powder) |
1/4 cup chicken broth |
1/4 cup cotija cheese, crumbled |
3 heads garlic, pureed |
olive oil, to drizzle |
3 egg yolks |
1 1/2 cups heavy cream |
1/3 cup red bell pepper, minced |
1/3 cup yellow bell pepper, minced |
1/3 cup orange bell pepper, minced |
salt & freshly ground black pepper |
Directions:
1. Prepare Custard Filling:.
2. Note: Reserve a small amount of minced peppers for garnish.
3. Preheat oven to 350°F Cut heads of garlic in half horizontally and place cut side up in a roasting pan. Drizzle 1 teaspoon olive oil over each half. Sprinkle pan with 2 to 3 tablespoons water, cover tightly with foil, and bake for 30 to 40 minutes.
4. Uncover and continue baking until garlic is golden brown, 5 to 7 minutes more. Remove from pan and let cool. Squeeze softened garlic from husks and purée in a blender with a small amount of olive oil.
5. In a mixing bowl, whisk egg yolks and set aside. In a heavy-bottomed saucepan, bring cream, bell peppers, and puréed garlic to a simmer and cook for 15 minutes. Gradually add cream mixture to egg yolks, stirring continuously with a spoon. Season with salt and pepper.
6. Make the Masa Tart Shells:.
7. Note: You will need a muffin tin with cups measuring 1 1/2 inches in diameter to make bite-size tarts.
8. Preheat oven to 300 degrees. Using an electric mixer, combine masa and shortening.
9. Add salt and powdered chile and mix again. Add chicken stock in 3 batches, mixing well with a spoon after each addition. Dough should be a thick paste; add more masa if too thin.
10. Using your fingers or a small spoon, press dough 1/8 inch thick into each cup of muffin tin.
11. Assemble Tarts:.
12. Ladle custard to just under rim. Bake in a water bath for 1 hour and 10 minutes.
13. Remove muffin tin from oven, loosen tarts with a knife, and remove from tin. Sprinkle with cotija cheese and garnish with minced peppers.
14. Tarts can be cooked up to 2 days ahead and refrigerated. Reheat at 350°F for about 10 minutes. Makes 24 tarts.
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