Archive for March, 2010

Martha Stewart’s Matzah Factory Tour


March 28, 2010 at 9:07 am Leave a comment

Center for Kosher Culinary Arts – CUNY TV visits CKCA, winter 2009

March 15, 2010 at 2:27 am Leave a comment

Tri-Color Cream Tart

Enjoy this amazing recipe by tart expert extraordinare Lynn Kutner, who will be teaching a class on all you ever need to know about tarts and tartlets on Sunday, March 7, 2010, from 10am-2pm. To sign up for Lynn’s class, call 718-758-1339.

More about the class: “Contrary to popular belief, a tart is more than just a pie without the top crust. In this hands-on class, we will discover exactly what makes the tart, and her little sibling the tartlet, so unique and exciting. We will make several different types of crusts including graham cracker, shortbread, nut pastry, and pie pastry as well as a variety of filling types such as pareve chocolate cream, banana and berry cream, pecan, lemon, seasonal fruit and linzer cookie. Each student will take home several tartlets to share with their friends and family. Discover the tart and add another impressive technique to your dessert repertoire.”

Tri-Color Cream Tart


1/2 cup almonds, with skin, roasted at 320° for 10 minutes

6 tablespoons margarine—3/4 stick

1/4 cup sugar

2 egg yolks

1/4 teaspoon almond extract

1 teaspoon vanilla extract

1 cups Hecker’s Flour (or other unbleached)

1/4 teaspoon salt

1. Grind almonds fine with flour in food processor. Add salt.

2. Cream margarine and sugar until smooth.

3. Add extracts and egg yolks.

4. Stir in flour and ground almonds. Wrap in plastic wrap.

5. Chill 1 hour or overnight.

6. Divide the dough into 8 pieces, and form into balls. Press balls evenly into tart pans. Line with parchment and beans and bake at 350° for about 12-15 minutes. Remove paper and beans, and bake 3-4 minutes more to set.

Tri-color Cream Filling (This cream will be divided in 3)

3/4 cup sugar

1/4 cup corn starch

pinch of salt

6 egg yolks (white strings removed)

2 cups vanilla soy milk

1teaspoon vanilla per part (see below)

In a heavy saucepan, combine sugar, starch, and salt.

Beat yolks in a bowl. Gradually whisk in soy milk. (If you have not removed the white strings from the eggs yet, put this mixture through a strainer.)

Gradually whisk soy milk-egg mixture into saucepan with sugar, etc.

Cook over low to moderate heat, stirring constantly with whisk. Bring to a boil and boil for 1 to 1 1/2 minutes. Be sure to whisk constantly to prevent scorching. STIR THOROUGHLY BUT GENTLY. CORN STARCH WILL THIN OUT IF BEATEN!

Remove from heat. Divide into 3 parts. Flavor one part with 2 ounces chopped or melted bittersweet or semi-sweet chocolate, before chilling. Then chill all parts using an ice bath, stirring frequently. Then add vanilla.

Flavor the other 2 parts as follows:
1/4 to 1/3 cup raspberry jam in one part

1 teaspoon espresso coffee powder dissolved in 1 teaspoon boiling water in the other part. (If you do not want a coffee flavor, simply add another teaspoon of vanilla to this part)

Neatly layer the 3 flavors of cream in the baked tart shells–ending with raspberry on top. Decorate tops of tarts with chopped nuts, chopped chocolate, or cookie crumbs. May also be decorated with fresh fruit.

March 4, 2010 at 6:01 am Leave a comment


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