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Ingredients
- · 1.5 cups masa harina
- · 3/4 cup cornmeal
- · 4 teaspoons, divided salt
- · 1/2 teaspoon cayenne pepper
- · 1 teaspoon cumin
- · 1/2 teaspoon baking powder
- · 1 stick cold butter
- · 8, divided egg yolks
- · 4 tablespoons ice water
- · 3.5 cups, divided heavy cream
- · 6 cloves, divided garlic
- · 1 can, 7 oz roasted sliced poblano peppers
- · 5 slices thick cut bacon, chopped
- · 3/4 cup chopped onion
- · 4 ears corn on the cob
- · 1 teaspoon black pepper
- · 1 10 oz can tomatoes and chilies, drained
- · 1 pound crawfish tail meat, thawed
- · 6 green onions, chopped
Directions
- []Directions:
- For Crust:
- Preheat oven to 350*
- Place masa harina, cornmeal, 2 teaspoons of salt, cayenne, cumin and baking powder in a food processor and pulse a few times to mix.
- Add cold butter (cut in one inch pieces) to dry mixture, and pulse several times until the mixture resembles coarse crumbs.
- Add 2 egg yolks and pulse until mixed.
- Add ice water, a little at a time, pulsing after each addition, until mixture comes together into one mass of dough.
- Roll out to a thin round big enough to line a 10 inch fluted tart pan. Line the tart pan with the round, trimming the edges neatly.
- Bake for 15 minutes. Remove from oven and set aside to cool.
- For custard:
- Place 5 garlic cloves in a small piece of foil, dot with a few drops of olive oil or butter, and wrap tightly. Place in oven with tart crust, and bake for 15 minutes.
- Place roasted garlic and poblano chilies in the food processor, and whiz until pureed.
- Place 3 cups cream in a large skillet or saucepan, and bring to a boil. Reduce heat to medium, and simmer until the volume has reduced to about 1 cup. Stir in the green chilies and garlic mixture, and return to a simmer.
- Beat the remaining 6 egg yolks and 1 teaspoon salt with a stand mixer for one minute.
- With the mixer running at a high speed, slowly stream the boiling reduced cream and chili mixture into the eggs, until all is incorporated.
- Pour into tart shell, and set aside to cool.
- For Crawfish and Corn Maque Choux:
- In a large cast iron skillet, fry bacon until almost crispy.
- Add onions, and last clove of garlic (chopped), and cook until onions are translucent, about 3 minutes.
- Cut the corn from the cob, and add corn to the skillet. Cook for 2 minutes.
- Add crawfish, and cook through for about 3 minutes.
- Add remaining 1 teaspoon salt, black pepper, and drained tomatoes to skillet. Stir and heat through. Add 1/2 cup cream, and cook for 3 more minutes.
- Cut tart into 8 even portions. Spoon crawfish mixture over the top. Garnish with chopped green onions.
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