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Tamale Tart with Roasted Garlic Custard and Gulf Crabmeat Recipe

Tamale Tart with Roasted Garlic Custard and Gulf Crabmeat Recipe

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Tamale Tart with Roasted Garlic Custard and Gulf Crabmeat

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Ingredients:

Serving

3 cups heavy cream
3 tbsp pureed roasted garlic
4 egg yolks
2 tsp salt
1/4 tsp freshly ground white pepper
1 large red bell pepper, seeded and coarsely chopped
2 cups masa harina
1/4 cup yellow cornmeal
1/4 tsp cayenne powder
2 tsp ground cumin
2 tbsp salt
6 tbsp (3 oz) vegetable shortening, at room temperature
6 tbsp ancho chili puree
2 cups water
2 tbsp olive oil
1/2 small onion, finely chopped
10 oz fresh lump crabmeat , preferably from the gulf coast , picked over
1/4 cup blanched, peeled, seeded and diced red tomato
1/4 cup blanched, peeled, seeded and diced yellow tomato
2 tbsp chopped fresh cilantro leaves
1 serrano chile, seeded and minced
2 tbsp freshly squeezed lime juice
salt

Directions:

For the garlic custard: Bring the cream to a boil in a medium saucepan over medium heat. Lower the heat and then simmer until liquid is reduced to 1 cup plus 2 tablespoons. Whisk in the roasted garlic. In a mixing bowl, whisk the egg yolks lightly while drizzling in the cream mixture, and season with salt and pepper. Cover and set aside to cool.
For the tamale tart: In a small saucepan, steam the red bell pepper over boiling water until soft, about 10 minutes. Drain and transfer to a blender or food processor; blend until smooth. You should have about 3/4 cup puree; if necessary, add a little water to make up the quantity.
In a medium bowl, combine the masa harina, cornmeal, cayenne, cumin and salt. In a large bowl, using an electric mixer at medium speed, whip the shortening until light and fluffy.
Gradually beat the dry ingredients into the shortening to form a smooth dough. Beat in the ancho chili puree and the red bell pepper puree. Form the dough into a disk and pat into a 9-inch tart pan with a removable bottom, pressing the dough evenly over the bottom and up the sides. Fill the tart pan with the reserved garlic custard and cover with plastic wrap.
Place a round metal cooling rack inside a wok and pour in the water; the rack should fit at least 3 inches above the water. Bring the water to a boil over high heat, then turn off the heat. Place the wrapped tart pan on the rack and reheat the water until it boils again. Lower the heat to simmer, cover the wok, and steam until the custard is set but still trembles slightly, 25 to 30 minutes. Using pot holders, carefully lift the tart pan off the rack. Remove the plastic wrap and the sides of the tart pan. Transfer to a serving platter.
For the crabmeat: In a large non-reactive skillet, heat the olive oil over high heat until lightly smoking. Add the onion and cook, stirring for 1 minute. Stir in the crabmeat, tomatoes, cilantro, serrano and lime juice, and cook until warmed through, about 2 minutes. Season with salt. Using a slotted spoon, cover the top of the tart with the crab mixture. Cut the tart into wedges and serve warm.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	739.91 Kcal (3098 kJ)
Calories from fat	554.56 Kcal
		% Daily Value*
Total Fat	61.62g	95%
Cholesterol	207.2mg	69%
Sodium	3410.23mg	142%
Potassium	277.69mg	6%
Total Carbs	30.42g	10%
Sugars	1.41g	6%
Dietary Fiber	4.22g	17%
Protein	18.37g	37%
Vitamin C	25.3mg	42%
Vitamin A	0.6mg	19%
Iron	10mg	56%
Calcium	112.4mg	11%

Amount Per 100 g
Calories	186.59 Kcal (781 kJ)
Calories from fat	139.85 Kcal
		% Daily Value*
Total Fat	15.54g	95%
Cholesterol	52.25mg	69%
Sodium	860mg	142%
Potassium	70.03mg	6%
Total Carbs	7.67g	10%
Sugars	0.36g	6%
Dietary Fiber	1.06g	17%
Protein	4.63g	37%
Vitamin C	6.4mg	42%
Vitamin A	0.1mg	19%
Iron	2.5mg	56%
Calcium	28.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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