I think this looks fabulous...

I't look complicated....... but next time I go to the store.. I'm trying it!!
Who cares about 3 cups of heavy cream!!!?

ERVES 8 – 10
This savory dish is the invention of Dallas chef Stephan Pyles. Click here to find step-by-step instructions for steaming this tart.

FOR THE CUSTARD:
2 heads garlic, halved crosswise
2 tbsp. olive oil
3 cups heavy cream
4 egg yolks
2 tsp. kosher salt
1⁄4 tsp. freshly ground white pepper

FOR THE TART SHELL:
1 large red bell pepper, cored, seeded,
and chopped
3 ancho chiles
2 cups masa harina
1⁄4 cup yellow cornmeal
2 tsp. ground cumin
2 tsp. kosher salt
1⁄4 tsp. cayenne pepper
6 tbsp. vegetable shortening

FOR THE CRAB TOPPING:
2 tbsp. olive oil
1⁄2 small yellow onion, finely chopped
1⁄4 red bell pepper, cored, seeded,
and finely chopped
1⁄4 yellow bell pepper, cored, seeded,
and finely chopped
1⁄4 poblano chile, halved, seeded,
and finely chopped
10 oz. fresh lump crabmeat, picked
and cleaned
2 tsp. fresh lime juice
2 tbsp. chopped cilantro

1. Make the custard: Heat oven to 350°. Place garlic in foil, drizzle with oil, and wrap tight; bake until soft, 35–40 minutes. Squeeze roasted garlic into a bowl. In a 4-qt. saucepan over medium heat, simmer cream, stirring, until reduced to about 1 cup, 25–30 minutes. Vigorously whisk reserved garlic into cream; let cool slightly. In a bowl, whisk egg yolks. Whisk in cream mixture, salt, and pepper. Cover custard with plastic wrap; let cool.

2. Make the tart shell: Bring a 2-qt. saucepan of water to a boil. Add bell peppers; cook until soft, about 10 minutes. Drain peppers; transfer to a food processor; purée until smooth. Reserve 3⁄4 cup pepper purée. Meanwhile, soften ancho chiles according to these steps. Transfer chiles to a food processor with 1⁄2 cup soaking water. Purée until smooth; strain through a sieve. Reserve 6 tbsp. chile purée.

3. In a medium bowl, combine masa harina, cornmeal, cumin, salt, and cayenne; set aside. In a large bowl, beat shortening, using a handheld mixer, until fluffy. Sprinkle in dry ingredients and mix until pea-size crumbs form. Add reserved pepper and chile purées and mix (dough will be very sticky). Form dough into a flat disk; transfer to a 9" tart pan with a removable bottom. Press dough evenly over bottom and up sides of pan to a 1⁄4" thickness. Pour in custard; cover with plastic wrap.

4. Place a bamboo steamer inside a wide-bottomed pot; pour in 1" water. Bring to a boil, reduce to medium-low, and transfer tart to steamer. Cover and steam until custard is just set, about 25 minutes. Using kitchen towels, lift out tart. Remove plastic wrap and tart ring and transfer tart to a platter.

5. Make crab topping: Heat oil in a 12" skillet over high heat. Add onions; cook until soft, 4–5 minutes. Add peppers, chiles, crab, and lime; cook until just hot. Stir in cilantro and season with salt. Spoon crab mixture over tart.


Link: http://www.saveur.com/article/Food/Tamale-Tart

That looks really, really good.......too much for just me but think I will tuck it away for company. Thanks Nancy.

Let us know how it turns out.

Wow ..... that sounds fabulous! I'm definitely going to try it. It would be great to make ahead and take up to the cottage if company was coming.

(Not sayin' anyone else would want to do this but if you blend 1 cup of low-fat cottage cheese with a couple of tablespoons of skim milk powder you can substitute it for 1 cup of heavy cream in a custard recipe - especially if it's a "savory" recipe and not a sweet "dessert" thing.)

OK now I am very hungry....

Congratulations on the weight loss inky! I know how much hard work you must have put into it. I've been pretty much following a "clean eating" program for the last 10 years or so .... following menopause, it seems to the only way I can keep my weight where I want it. Exercise maintains the muscle mass and keeps all systems functioning well but I think that a good healthy diet is the biggest factor in weight management. (at my age, anyway)

That sounds delicious! I've never had crab, actually..But I've always wanted to try it.