Dolester Miless Lemon Meringue Tart Food

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DOLESTER MILES'S LEMON MERINGUE TART



Dolester Miles's Lemon Meringue Tart image

The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed down from her mother and her aunt, and re-worked them with the techniques she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. "It'll get away from you fast," she said.

Provided by Kim Severson

Categories     pies and tarts, dessert

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

1 1/2 cups/191 grams all-purpose flour
2/3 cup/82 grams confectioners' sugar
1/2 teaspoon kosher salt
1/2 cup/113 grams cold unsalted butter (1 stick), cubed
2 egg yolks
4 large eggs
1 1/4 cups/252 grams granulated sugar
Zest from 2 lemons
1/2 cup plus 1 tablespoon lemon juice
1/2 cup/113 grams unsalted butter (1 stick), cut into large pieces
4 ounces white chocolate, finely chopped

Steps:

  • In the bowl of a food processor, place flour, confectioners' sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.
  • Heat oven to 350 degrees.
  • Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.
  • Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.
  • Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.
  • Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.
  • Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.
  • Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 115 milligrams, Sugar 34 grams, TransFat 1 gram

DOLESTER MILES' COCONUT PECAN CAKE



Dolester Miles' Coconut Pecan Cake image

This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.

Provided by Kim Severson

Categories     cakes, dessert

Time 5h30m

Yield 12 to 14 servings

Number Of Ingredients 21

1 cup/85 grams firmly packed sweetened shredded coconut
3/4 cup/74 grams pecan halves, toasted
2 cups/402 grams granulated sugar
2 1/4 cups/287 grams all-purpose flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened, plus more for the pans
1/4 cup/60 milliliters cream of coconut
4 large eggs
1/4 teaspoon coconut extract
1 cup plus 2 tablespoons/270 milliliters unsweetened coconut milk
2 large egg yolks, lightly beaten
3/4 cup sweetened condensed milk
4 tablespoons/57 grams unsalted butter
1 tablespoon cream of coconut
1 cup/85 grams sweetened shredded coconut
1/2 cup/101 grams granulated sugar
1 cup/240 milliliters heavy cream
1/4 cup/31 grams confectioners' sugar
1 teaspoon coconut extract
2 cups/170 grams sweetened shredded coconut, toasted

Steps:

  • Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
  • Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
  • In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
  • Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
  • Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
  • Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
  • Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
  • Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram

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