The nutty richness of the brown butter shortbread crust sets the stage for a silky pastry cream infused with sweet McCormick Gourmet™ Collection Vanilla Beans and fragrant cardamom in this luxurious yet timeless dessert.
The nutty richness of the brown butter shortbread crust sets the stage for a silky pastry cream infused with sweet McCormick Gourmet™ Collection Vanilla Beans and fragrant cardamom in this luxurious yet timeless dessert.
Key products
Instructions
Instructions
- For the Shortbread Crust, place butter in small stainless skillet or saucepan. Heat on medium heat, stirring frequently, until completely melted. Increase heat to medium-high. Cook, stirring frequently, until milk solids are well browned and butter has a nutty aroma. Remove from heat immediately when no longer foamy and milk solids have settled to the bottom of the pan. Transfer browned butter to large heat-safe mixing bowl. Refrigerate just until solidified, but still soft.
- Preheat oven to 325°F. Beat browned butter and sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add vanilla extract and salt; beat on medium speed until well blended. Gradually beat in flour on low speed just until dough comes together.
- Press dough evenly into 14 x 4-inch rectangular tart pan with removable bottom. Dock dough all over with tines of a fork. Line with parchment paper and fill with pie weights. Place on large baking sheet.
- Bake 20 minutes. Remove parchment and pie weights. Bake 15 to 20 minutes longer or until center is firm and edges are lightly browned. Cool completely on wire rack.
- Meanwhile, for the Vanilla Bean Custard, whisk sugar, cornstarch, salt and egg yolks in medium saucepan. Cook on medium heat, gradually whisking in both whole milk and evaporated milk. Cook 8 to 10 minutes, whisking frequently, until mixture comes to a simmer. Simmer and stir 1 minute longer. Remove from heat; stir in vanilla bean seeds, cardamom and butter until well blended. Strain mixture through fine mesh sieve. Cool slightly.
- Pour into prepared crust. Cover with plastic wrap, pressing plastic directly on top of custard. Refrigerate 3 hours or until well chilled and set. Smooth custard with an offset spatula. Top with fresh whipped cream and berries, if desired.
