Dec 21, 2009

Tamale Tart

This savory dish is the invention of Dallas chef Stephan Pyles. These step-by-step instructions illustrate how to steam the tart.

Credit: Andr� Baranowski

FOR THE CUSTARD:
2 heads garlic, halved crosswise
2 tbsp. olive oil
3 cups heavy cream
4 egg yolks
2 tsp. kosher salt
1⁄4 tsp. freshly ground white pepper

FOR THE TART SHELL:
1 large red bell pepper, cored, seeded,
and chopped
3 ancho chiles
2 cups masa harina
1⁄4 cup yellow cornmeal
2 tsp. ground cumin
2 tsp. kosher salt
1⁄4 tsp. cayenne pepper
6 tbsp. vegetable shortening

FOR THE CRAB TOPPING:
2 tbsp. olive oil
1⁄2 small yellow onion, finely chopped
1⁄4 red bell pepper, cored, seeded,
   and finely chopped
1⁄4 yellow bell pepper, cored, seeded,
   and finely chopped
1⁄4 poblano chile, halved, seeded,
   and finely chopped
10 oz. fresh lump crabmeat, picked
   and cleaned
2 tsp. fresh lime juice
2 tbsp. chopped cilantro

1. Make the custard: Heat oven to 350°. Place garlic in foil, drizzle with oil, and wrap tight; bake until soft, 35–40 minutes. Squeeze roasted garlic into a bowl. In a 4-qt. saucepan over medium heat, simmer cream, stirring, until reduced to about 1 cup, 25–30 minutes. Vigorously whisk reserved garlic into cream; let cool slightly. In a bowl, whisk egg yolks. Whisk in cream mixture, salt, and pepper. Cover custard with plastic wrap; let cool.

2. Make the tart shell: Bring a 2-qt. saucepan of water to a boil. Add bell peppers; cook until soft, about 10 minutes. Drain peppers; transfer to a food processor; purée until smooth. Reserve 3⁄4 cup pepper purée. Meanwhile, soften the ancho chiles. Transfer chiles to a food processor with 1⁄2 cup soaking water. Purée until smooth; strain through a sieve. Reserve 6 tbsp. chile purée.

3. In a medium bowl, combine masa harina, cornmeal, cumin, salt, and cayenne; set aside. In a large bowl, beat shortening, using a handheld mixer, until fluffy. Sprinkle in dry ingredients and mix until pea-size crumbs form. Add reserved pepper and chile purées and mix (dough will be very sticky). Form dough into a flat disk; transfer to a 9" tart pan with a removable bottom. Press dough evenly over bottom and up sides of pan to a 1⁄4" thickness. Pour in custard; cover with plastic wrap.

4. Place a bamboo steamer inside a wide-bottomed pot; pour in 1" water. Bring to a boil, reduce to medium-low, and transfer tart to steamer. Cover and steam until custard is just set, about 25 minutes. Using kitchen towels, lift out tart. Remove plastic wrap and tart ring and transfer tart to a platter.

5. Make crab topping: Heat oil in a 12" skillet over high heat. Add onions; cook until soft, 4–5 minutes. Add peppers, chiles, crab, and lime; cook until just hot. Stir in cilantro and season with salt. Spoon crab mixture over tart.

SERVES 8 – 10

This article was first published in Saveur in Issue #121

Subscribe now

Ratings & Reviews (3)

by rnelson on 2012-05-15

a lot of work, but totally worth it.

by LATOQUE on 2013-02-12

I'm not surprised that this recipe only has one review. I KNOW it's delicious because Steven Pyles' recipes always are. But unless you've got a batterie of prep cooks, dishwashers, a sous chef and a clean up crew, this dish will wreak havoc upon a home kitchen. Get ready to dirty every bowl, pot, pan, utensil and counter-top appliance you own. Oh, and better stock up on dishwashing liquid to clean up the mess. Make sure you've got a nice cushy chair to plop down in afterwards. You're going to need a rest.