Foie Gras-Leek Tart

Makes 6 3-inch tarts 

• 2 leeks, halved, cut into 1/2-inch pieces, soaked and spun dry

• 10 ounces heavy cream

• 4 ounces foie gras (grade B or C), picked and broken into small pieces and chilled

• 3 eggs

• 1 teaspoon white truffle oil

• 2 tablespoons chopped chives

• Kosher salt and freshly ground black pepper

• 6 3-inch blind baked pie crusts

• 1 small head frisee tossed in lemon juice and drizzle of extra virgin olive oil

In a sauté pan coated lightly with oil over high heat, sauté the leeks and season with kosher salt and freshly ground black pepper.  Place in refrigerator until well chilled.  In a food processor fitted with a sharp blade, blend the cream and foie gras at a high speed.  Add the eggs and truffle oil, pulse until combined, and transfer to a chilled bowl.  Add the chives and chilled leeks and season with kosher salt and freshly cracked black pepper. To check flavor, put a small amount of custard in a coffee cup and microwave for 10 seconds. Fill the tart shells and bake at 325 degrees for a convection oven (350 degrees for a standard oven) for 15 to 20 minutes or until a tester comes out clean.  Do not overcook. Serve with frisee salad.

Copyright 2006 Ming Tsai