Tahitian Dream: Berry Brioche Tarts with Vanilla Bliss

Berry Brioche with Tahitian Vanilla Ice Cream 🍓🍦

Recipe by J.J. Stith, chef at “Aqua,” Bellagio Hotel, Las Vegas NV

Overview:

Get ready to embark on a delightful culinary journey with these luscious Berry Brioche Tarts paired perfectly with the aromatic goodness of homemade Tahitian Vanilla Ice Cream. These pretty tarts are made from a soft, buttery brioche dough filled with a medley of fresh, juicy berries. 🫐🍇 Serve them warm, with a generous scoop of velvety Tahitian vanilla ice cream, and top it off with a drizzle of vibrant berry coulis for an indulgent treat that will leave your taste buds dancing! 💃✨

Times:

Ingredients:

• 2 cups milk
• 2 cups sugar
• 1 1/3 teaspoons salt
• 1 vanilla bean, split and seeds scraped
• 3 cups half-and-half
• 22 grams active dry yeast
• 1 egg
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 4 cups mixed berries (such as blueberries, raspberries, and blackberries)
• 3 1/2 tablespoons cornstarch
• 1/3 cup lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 tablespoons turbinado sugar
• 6 cups mixed berries, for filling
• 3 tablespoons sugar, for filling
• 1 lemon, juiced, for filling
• Mint leaves, for garnish
• Confectioner’s sugar, for dusting
• Sugar spiral (optional), for garnish

Instructions:

1. Tahitian Vanilla Ice Cream:

1. Combine the milk, half-and-half, sugar, and salt in a saucepan over medium heat.
2. Split the vanilla beans and scrape the seeds into the milk mixture, then add the pods.
3. Bring the mixture to a gentle boil, then remove from heat and let it steep for 2 minutes.
4. Lightly whisk the egg yolks in a separate bowl.
5. Gradually whisk in a spoonful of the hot milk mixture into the yolks.
6. Pour the egg mixture back into the saucepan, whisking constantly.
7. Cook over medium heat, stirring gently, until the mixture thickens enough to coat the back of a spoon.
8. Remove from heat, strain through a fine-mesh sieve into a bowl set over ice.
9. Let it cool, stirring occasionally.
10. Once chilled, stir in the half-and-half.
11. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
12. Transfer to airtight containers and freeze until ready to serve.

2. Brioche Dough:

1. In a bowl, whisk together water, yeast, and eggs until well combined.
2. In the bowl of an electric mixer, combine flour, sugar, and salt with the paddle attachment on low speed.
3. Slowly add the egg mixture to the flour mixture.
4. Mix until the dough forms a ball.
5. Add the butter, a few pieces at a time, until fully incorporated.
6. Increase the speed to medium and mix for 4 minutes.
7. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel.
8. Refrigerate overnight to let the flavors develop.

3. Brioche Tart Shells:

1. Preheat the oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.
3. Divide the chilled dough into 10 portions and roll into balls.
4. Flatten each ball into a 6-inch circle on a floured surface.
5. Transfer the circles to the prepared baking sheets.
6. Pinch the edges to create a slight rim.
7. Prick the bottoms with a fork.
8. Brush the edges with cool water and sprinkle with turbinado sugar.
9. Refrigerate the tart shells while you prepare the filling.

4. Berry Filling:

1. Gently toss together the mixed berries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a bowl.
2. Fill each tart shell with the berry mixture, mounding it slightly in the center.
3. Bake for 12-15 minutes, or until the edges are golden brown and the filling is bubbling.
4. Remove from the oven and keep warm.

5. Berry Coulis:

1. In a blender or food processor, puree additional mixed berries with sugar and lemon juice.
2. Strain the mixture through a fine-mesh sieve to remove seeds.
3. Transfer the coulis to a squeeze bottle for easy serving.

6. Serving:

1. Place a warm brioche tart on each dessert plate.
2. Dust with a sprinkle of confectioner’s sugar.
3. Drizzle the berry coulis over the plate in an artistic pattern.
4. Add drops of creme anglaise and use a toothpick or knife to create a decorative design.
5. Top each tart with a generous scoop of Tahitian vanilla ice cream.
6. Garnish with fresh mint leaves and a whimsical sugar spiral, if desired.

Enjoy Your Culinary Masterpiece!

Indulge in the rich flavors of these Berry Brioche Tarts with Tahitian Vanilla Ice Cream, a creation straight from the kitchen of Chef J.J. Stith at “Aqua” in the Bellagio Hotel, Las Vegas. Each bite is a perfect balance of buttery brioche, sweet and tart berries, and creamy vanilla goodness. 🥂✨ Serve this elegant dessert at your next gathering, and watch as your guests swoon with delight! Cheers to decadent treats and unforgettable moments shared around the table! 🍾🍓

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