Park Hyatt Masters of Food & Wine
Saturday January 14th
6 p.m.
For reservations call: 312-239-4030
Park Hyatt Chicago
800 N Michigan Ave
Chicago
www.nomirestaurant.com

To read more about the restaurant:

www.metromix.com

Boston Cream Tart
Yield: 8 4-in tarts

Tart Shell

Ingredients:
1 stick butter
1/2 tsp vanilla extract
1 3/4 cups cake flour, sifted
pinch salt
4 Tbs powdered sugar
1 whole egg

Directions:
Make sure all ingredients are room temperature. Cream the butter with the salt and vanilla paste in a stand mixer with paddle attachment. Sift the powdered sugar and almond flour together, and slowly incorporate into the butter, until 2/3 of the way combined. Add the eggs and paddle until 2/3 combined. Add the sifted flour and paddle until just combined. Wrap tightly and refrigerate overnight. The next day, roll to 1/8" Peel off and cut a circle with diameter of about 1 1/2" larger than the ring. Line tart ring, use a fork to prick the bottom and chill. Bake at 275F until golden.


Chocolate Ganache

Ingredients:
2 3/4 cups cream
4 1/2 cups chopped high-quality bittersweet chocolate
1/3 cup light corn syrup

Directions:
Bring the cream and corn syrup to a boil. Melt the chocolate in the microwave at 50% power. Slowly drizzle the hot cream into the chocolate, stirring slowly. Fill each tart shell 1/4 of the way. Cover the remaining ganache with plastic wrap and store in the cooler.


Pastry Cream

Ingredients:
2 cups whole milk
5/8 cup sugar
1 vanilla bean, split and scraped
5 egg yolks
1/4 cup cornstarch
1/2 stick butter

Directions:
Bring the milk and vanilla bean to a boil. Whisk together the egg yolks, sugar, and cornstarch. Pour a little of the hot milk into the eggs, whisking quickly. Pour the rest of the hot milk in and whisk to combine. Strain, return to heat and continue to whisk over medium heat until boiling. Continue cooking for about 3 minutes, until smooth and shiny. Transfer to a mixing bowl, cover with plastic wrap. Chill until completely cool. To use, stir well with rubber spatula. Spoon into tart shells, filling to the top.

To assemble:
Top the vanilla pastry cream with the remaining chocolate ganache. Shave a chocolate bar over the top with a vegetable peeler. Sprinkle with powdered sugar