A meaningful holiday begins at home - through shared stories and the meals that inspire their telling. We’ve asked Kelsey Boyte - the writer and foodie behind Colorado’s own Happyolks - to share her favorite recipe for this season of gathering. Her work is inspired by the belief that all of life is a great adventure - filled with many teachers. She believes mealtime is a place for gratitude and the great connector we can all share.
We invite you to join Kelsey at the table this holiday season.
1. In the bowl of a food processor or with a pastry blender, combine the flour, sugar and salt. Pulse to combine. Add the butter and pulse until the butter is the size of small peas. Add the yolk and pulse then stream in the water and mix until the dough starts clump together.
2. Lightly butter your tart pan or pans and gently press the crumbly dough into the pan. Make sure to evenly coat the bottom and the sides while being careful to not compact the dough too much. Alternately, you can pat the dough into a circle, wrap it in plastic, and chill it for 2 hours. After 2 hours, roll the dough in between two lightly floured pieces of parchment paper into a 12'' circle and gently lay it into the pan, making sure to press the dough gently into the sides and bottom of the pan. You may have a bit of extra dough, save it just in case you have to repair any cracks later on. Use a fork to poke holes in the bottom and sides of the dough. Freeze the tart shell(s) for 30min.
3. Preheat your oven to 375º and bake the tart shell(s) on a baking sheet (no need for pie weights) until it is lightly golden 20-25 minutes. Remove the foil repair any cracks that may have formed with your leftover dough, bake for an additional 10-15 minutes or until deep golden brown. Cool the shell on a rack while you prepare the rest of the tart.
4. Warm the milk in a saucepan until it begins to steam, not boil. In a medium bowl stir together the flour, sugar, and salt. Add egg yolks. Whisking them together will create a crumbly-paste like mixture. This is totally normal. Pour warm milk from the saucepan into the bowl of egg-flour paste and store together. Once everything has combined, return mixture to the saucepan over medium heat. WHISK CONSISTENTLY. You will feel like you’re creating a ton of froth, but that’s okay, it will begin to thicken after a few minutes. Pause whisking after three minutes and see if it begins to boil, if so, remove from heat.
5. Stir vanilla into the cream and pour into a fine mesh strainer over a bowl in the sink. Push cream through the strainer to catch tiny bits of cooked egg. Place bowl in the fridge and let chill completely for 2 hours. To expedite the process, surround the bowl of cream in another bowl of ice. When the cream is cooled, stir in pomegranate molasses and lemon juice.
6. Melt the chocolate using a double boiler. Spread melted chocolate over tart shell evenly. Pop in the fridge for 5 minutes. To prepare the oranges for garnish, hold the orange in your left or non-knife hand so that the navel is touching your thumb. Slice at your desired thickness, mine are about 1/4 inch. Retrieve tart shell with hardened chocolate from the fridge. Pour 3 cups of pastry cream into the center and spread as needed to cover. Arrange the oranges in concentric circles.