Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
This tart is so decadent and delicious, yet not too sweet. Try making it with Heilala Vanilla. It is grown in the Vava'u Islands in the Kingdom of Tonga and has the most incredible flavor. I think it is the best vanilla in the world.
3 eggs1 1/4 cups sugar1 tablespoon lemon zest1 teaspoon Heilala vanilla extract1/4 cup flour, sifted12 tablespoons unsalted butter1 Short Crust Tart Shell, 9-inch diameter, prebaked1 cup blueberries
Topping2 cups water1 1/2 cups sugar2 1/2 cups blueberries1/2 cup confectioner's sugar
Whisk together the eggs, sugar, lemon zest and vanilla extract until combined. Sift the flour onto the top and mix well. Set aside.
In a small saucepan over medium high heat, melt the butter until it is foamy. Continue to heat the butter until the foam begins to subside, it begins to turn brown, just starts to smoke and gives off a nutty aroma. Whisking continuously, pour the hot butter in a steady stream into the egg mixture, combining well. Let the mixture cool to room temperature.
Preheat an oven to 350°F. Sprinkle the bottom of the prebaked tart shell evenly with 1 cup blueberries. Pour the brown butter mixture over the blueberries, filling the shell two-thirds full. Bake until the filling is firm to the touch, 45 to 55 minutes. Let the tart cool completely.
For the topping, bring the water and 1 1/2 cups sugar to a boil in a saucepan over medium heat. Boil for 30 seconds. Place the blueberries in a colander set over a bowl. Pour the syrup over the berries coating the blueberries completely, allowing the excess to run into the bowl. Shake the colander to remove excess syrup. Mound the berries onto the cooled tart covering the entire top.
Just before serving, sift powdered sugar over the top.
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