Oh my GOODNESS. Time to get to these delicious sweet and savory desserts that I worked on for Milk Means More.
I wanted to use a starchy vegetable as the base to this tart but wanted something different than a potato…something more unique. Parnsips immediately came to find because they have a starchy consistency with a more elevated flavor profile. Pair it with some heavy cream and clove and we’re in business. Step out of your comfort zone and get to baking this veggie-based dessert.
More veggie based desserts to come this week!
Parsnip and Blueberry Tart
Prep time: one hour
Bake time: 45-50 minutes total
Cooling time: 2 hours and 30 minutes
For the sweet dough:
½ cup powdered sugar
1 ½ cups all-purpose flour
1 ½ sticks unsalted butter, cold, cut into 1-inch cubes
¼ teaspoon kosher salt
For the candied basil (make up to 2 weeks ahead):
2 tablespoons pasteurized egg whites
2 tablespoons finely ground sugar
3-4 basil leaves
For the filling:
1 ½ cups of chopped parsnips, peeled and sliced into ¼-inch thick rounds
2/3 cup heavy cream
1 tablespoon vanilla extract
1 cup blueberries, divided into ¼ cup and ¾ cup
¼ cup of water
1 egg yolk
1/3 cup granulated sugar
1/8 teaspoon kosher salt
1 cup buttermilk
½ cup blackberries
Combine powdered sugar, flour, and salt in a food processor. Slowly add one butter cube at a time until the mixture becomes a soft dough ball. Wrap in plastic then refrigerate for at least one hour.
To candy the basil leaves, brush each leaf with a light coating of egg whites. Dip the leaves in the finely ground sugar and let dry at least 2-3 hours. The leaves should dry by the time the tart is completely baked and cooled.
Meanwhile combine chopped parsnips, heavy cream, cloves, and vanilla in a saucepan and simmer for 20 minutes, covered. Parsnips are done when they are easily pierced with a fork. In a separate saucepan, simmer ¼ cup of blueberries and ¼ cup of water until blueberries burst.
Remove the cloves and add parsnip mixture and blueberries and their liquid to a food processor or blender and puree until smooth. Cool the parsnip and blueberry mixture in the refrigerator for at least one hour.
Preheat oven to 350 degrees and roll out the chilled sweet dough to fit a 10-inch tart pan. Prebake the tart dough for 15 minutes, will be lightly browned. Let the tart shell cool on the counter while finishing the tart filling.
With an immersion blender or regular blender, combine eggs, egg yolk, sugar, and salt. Blend well then add in the chilled parsnip blueberry puree and the buttermilk and blend again. Once mixture is well-combined, pour into the cooled tart shell. Bake for 30-35 minutes at 350 degrees. Let cool at room temperature for 30 minutes then chill in the refrigerator for 2 hours before serving. Garnish with ¾ cup fresh blueberries, ½ cup blackberries, and candied basil.