Individual Oyster Tarts

Recipe Ingredients

		Cornmeal Crust
3/4 cup	46g / 1.6oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Cornmeal
1/4 cup	49g / 1.7oz	Cold unsalted butter - cut in cubes
3 tablespoons	45ml	Ice water
		Oyster Filling
1		Leeks - cleaned, and
		White part only chopped into small
		Dice to yield about 2 cups
2 teaspoons	10ml	Chopped fresh tarragon
1 teaspoon	5ml	Chopped fresh thyme
1 tablespoon	15ml	Unsalted butter
1/2 cup	118ml	Dry sherry
1 1/2 cups	355ml	Heavy cream
1/4 teaspoon	1.3ml	Paprika
2		Oysters - shucked, and
		Reserved in oyster liquor

Recipe Instructions

Cornmeal Crust: Combine flour, cornmeal, and butter in food processor and add water in a fine stream, processing constantly until the dough forms a ball. Shape into disc and wrap in plastic. Chill for about 1 hour.

Preheat oven to 425 degrees.

Shape into 6 balls, roll into circles and line individual 4 1/2-inch tart molds. Place on baking sheet and prick with fork. Bake until crisp, about 10 minutes. Let cool on wire rack.

Oyster Filling: In a saute pan, sweat leeks and herbs in butter until leeks are soft. Add sherry and let reduce until almost dry. Add cream and paprika. Just before serving, add oysters and liquor, and cook until oysters just begin to curl.

When the oysters have cooked, pour the mixture into the tart shells and serve immediately.

This recipe yields 6 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B79) - from the TV FOOD NETWORK

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