St. Paddy's Pull-Apart Tart
Author: 
 
Ingredients
  • CRUST:
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold shortening
  • 2 tablespoons cold butter
  • ¼ cup milk
  • 1 egg white (saved from the eggs in the filling recipe)
  • FILLING:
  • 2 tablespoons softened butter
  • 1 egg and 1 egg yolk (extra white is used in crust)
  • ½ cup heavy cream
  • 1 cup sugar
  • ¼ cup cornstarch
  • 2 cups buttermilk
  • pinch of salt
  • ¼ cup Crème de menthe
  • 2 tablespoons mini chocolate chips (optional)
  • ⅛ cup whiskey
  • ⅛ cup Irish Cream
  • 1 tablespoon espresso powder
Instructions
  1. CRUST: In a medium bowl combine the flour, sugar and salt. Blend in shortening and butter using a pastry blender (or two knives). The mixture should be fairly fine - no chunks of butter larger than a pea.
  2. In a small cup, whisk together the milk and egg white. Add to dry mixture and stir just until blended. Divide into two parts.
  3. Working with half of the dough at a time, roll out on generously floured surface, about ⅛-inch thick. It can be a little thicker, but not more than ¼-inch. Cut out as many 2-inch circles as possible and set aside the scraps. (Repeat with remaining dough when needed, saving all scraps to roll together at the end.)
  4. Gently fold one round in half, like a taco. Squeeze together the ends, making a small cup. Press one long side against the side of the tart pan, pressing it firmly, leaving the "cup" open. Repeat with the next round, pressing one side against the pan and one pointy end against the other round, connecting them firmly. Repeat all the way around.
  5. For the next ring of dough cups, place them perpendicular to the existing row, pointy edges placed where the others are joined. Gently press the edges together, easing them together as you go. The goal is not to leave any large gaps.
  6. From this point on, the rings will be pointing toward the center. Add one round to the very middle, to look like the center of a flower.
  7. Place tart pan on baking sheet and put it in the refrigerator while you make (and cool) the filling.
  8. FILLING: In a medium bowl, stir together the softened butter, egg, egg yolk, and cream. Butter will be clumpy - that's okay. Set aside
  9. In a medium pan on medium heat, stir (or whisk) together the sugar, cornstarch, buttermilk, and salt. Cook, stirring constantly, until it gets steamy and thickens. Remove from heat.
  10. Very slowly pour into the bowl with egg mixture, stirring vigorously. Pour back into the pan and reduce heat to medium low. Cook, stirring constantly, until mixture thickens and it begins to bubble gently. Remove from heat.
  11. Pour half (about 2 cups) of the mixture into the bowl the eggs were in. Add Crème de menthe and stir until combined. To the remaining mixture in the pan, add the whiskey, Irish Cream, and espresso powder. Stir well. Allow both mixtures to cool until lukewarm.
  12. Heat oven to 350 F.
  13. Once cooled, add chocolate chips to the green mixture if desired.
  14. Working with a small spoon (or two pastry bags with the tips cut off) fill the dough cups. Alternate the colors or make your own design! (You will have a little filling left over. If you have leftover dough, make a mini pie OR fold in some whipped cream for a delicious mousse.)
  15. Place the tart pan (on the baking sheet) in the oven and bake for 45-50 minutes. You will see the filling puff up. When it begins to sink and bubble, take the tart from the oven and place on a cooling rack. It can be served lukewarm or totally cooled. Just remove outer ring and slide the tart off the bottom onto a serving board.
  16. Cover and refrigerate any (hahaha) leftovers.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7315