Have you ever met someone who you wish you had known for a larger portion of your life just because they're spectacularly awesome? Well, that's kind of how I feel about my pal Ruthy. She's the wit, brains, styling maven and culinary genius behind the blog, Omeletta, and the lovely lady that we're honoring today with a virtual baby shower.
If you haven't had the pleasure of meeting Ms. Ruthy in person or reading her blog, you're in for a treat. I had the pleasure of meeting her at a somewhat boring food event in Philly a few years back. I couldn't tell you a thing about the speakers, but I remember talking to Ruthy about food and writing and humor and laughing...a lot. Once I read her blog, I felt like I was back at that conference table talking with her, yukking it up and interspersing our conversation with random rap lyrics and obscure pop culture references. It's rare to find people who I feel 'get' me, it's even better when they have a blog that you feel like you can connect with every time you read it. Plus, let's be real here, it is partially about the food, but luckily Ruthy's got chops in the culinary department (no pun intended). For one thing, she's a soup wizard. Secondly, she likes to do series of posts around one ingredient so if you're stuck with ALL THE CORN, she's got not one but FIVE awesome things to make with it. She's also kind of a magician in the sweets department too.
What I love most about Ruthy is that her blog is truly unique. The writing is fantastic--it's evocative, humorous and honest. And her photos are refreshing, inviting and real. Too often in the blogging world, pictures and even dishes seem formulaic, but Ruthy is always breathing something creative and refreshingly different into her words, thoughts and pictures. So, for my addition to the party, I wanted to make something fun and a little unique. Traditional Chinese egg tarts have a simple flavor, but in honor of Ruthy and her bright, wonderful personality, I added a touch of citrus in the form of my favorite winter fruit: the blood orange. Stop by Omeletta, find Ruthy on facebook or tweet at her to wish this lovely lady well and congratulate her on her impending mama-dom.
I hope that you'll give these egg tarts a try! Be sure to check out all the fun and baby showerlicious dishes that my pals are bringing to this virtual shindig (links after the recipe).
Blood Orange Chinese Egg Tarts
(adapted from Serious Eats)
For the Crust:
- 12 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 1/2 cups all purpose flour
For the Custard
- 1/2 cup (3 1/2 ounces) granulated sugar
- 3/4 teaspoon cornstarch
- 1/8 teaspoon salt
- 3/4 cup milk
- 2/3 cup heavy cream
- 8 large yolks
- 1 teaspoon vanilla extract
- 2 teaspoons blood orange zest
- 2 tablespoon blood orange juice
- Pre-heat oven to 375F
- In a medium bowl, cream together the butter, sugar and salt. Stir in the egg and mix until well combined. Gradually add in the flour until a ball of dough forms. Knead a few times to make sure any straggler bits of dough find their way back to the ball.
- Lightly grease a non-stick mini cupcake tin.
- Using a small cookie scoop, scoop a small amount (smaller than a ping pong ball but bigger than a small marble) into each cavity of the cupcake tin. Using your fingers, a pestle, the end of a French rolling pin, whatever (I used an espresso tamper), press the dough down into each cup and then press the dough against the walls to create a mini tart shell. Repeat with remaining dough and refrigerate the cupcake tray for 30 minutes.
- Meanwhile, make the custard by combining the cornstarch, salt, sugar, and zest in a bowl. Whisk in the egg yolks and orange juice. Slowly whisk in the milk and cream. For easy pouring, add the custard mixture to a large liquid measuring cup with a pour spout and pour into chilled cups.
- Bake at 375 for 15-20 minutes or until the tart shells are a lovely golden brown.
- Remove from oven and allow to cool for 20 minutes in the pan. Remove each tart then transfer to a cooling rack. Serve at room temperature.