to start - i’m now trying to add more video clips throughout the recipes so that you won’t just be relying on my words for guiding you on how to do things. my hope is that these clips will be able to better assist you as you go through the recipe, from things like the desired texture of egg whites to better fitting a dough into a tart pan :) let me know if you find it helpful, and if you hate it, also let me know so that i can reevaluate.
i’m not quite sure what to say about this tart other than i look forward to it every year - it is soooo delicious.
the filling is so creamy, and it has beautiful umami notes from the parm cheese, grassy notes from the peas, and brightness from the herbs.
we’re using puff pastry as the base for the tart here, as i love the textural balance of pairing the flakiness with the super creamy filling. also, using puff pastry cuts down significantly on the work you need to do (no making a tart dough).
as for the filling, you just need to warm the liquid ingredients and then toss everything in a blender. while there isn’t a whole lot of active time in this dish (under 30 minutes) there is a fair amount of oven time and waiting time which allows you the ability to make a side for the tart - may i suggest a vinegary salad?
the prosciutto is totally not necessary here - quite frankly the tart does not need it at all - but i personally love the combo of peas and prosciutto, so do whatever you prefer!
if, by any chance, you are too intimidated to make a tart, you can very easily make a deconstructed version of the dish. just unfurl the puff pastry, dock the crust (aka. prick a bunch of holes across the surface with a fork), cut it into strips (or any shape i guess), and bake. then, once the pastry is out of the oven, bake the custard base in a ramekin, or any dish (just be sure to set the dish/ramekin in a water bath and cover the top with foil). you can then dip the puff pastry strips into the custard, which would make a delicious hors d’oeuvre.
and finally, as requested, for outfit details - the skirt is jeremy scott (got it over a decade ago when i was in college at an opening ceremony sample sale) - which just happened to be the perfect color green for this recipe. and the top is an adam selman sample (that i was also lucky enough to snag at a sample sale about 7 years ago) - i call it my coffee filter shirt, but i think in this case it kinda referenced the fluting on the tart pan.
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