- 1.5 cups masa harina
- 3/4 cup cornmeal
- 4 teaspoons, divided salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/2 teaspoon baking powder
- 1 stick cold butter
- 8, divided egg yolks
- 4 tablespoons ice water
- 3.5 cups, divided heavy cream
- 6 cloves, divided garlic
- 1 can, 7 oz roasted sliced poblano peppers
- 5 slices thick cut bacon, chopped
- 3/4 cup chopped onion
- 4 ears corn on the cob
- 1 teaspoon black pepper
- 1 10 oz can tomatoes and chilies, drained
- 1 pound crawfish tail meat, thawed
- 6 green onions, chopped
Preheat oven to 350*
Place masa harina, cornmeal, 2 teaspoons of salt, cayenne, cumin and baking powder in a food processor and pulse a few times to mix.
Add cold butter (cut in one inch pieces) to dry mixture, and pulse several times until the mixture resembles coarse crumbs.
Add 2 egg yolks and pulse until mixed.
Add ice water, a little at a time, pulsing after each addition, until mixture comes together into one mass of dough.
Roll out to a thin round big enough to line a 10 inch fluted tart pan. Line the tart pan with the round, trimming the edges neatly.
Bake for 15 minutes. Remove from oven and set aside to cool.
Place 5 garlic cloves in a small piece of foil, dot with a few drops of olive oil or butter, and wrap tightly. Place in oven with tart crust, and bake for 15 minutes.
Place roasted garlic and poblano chilies in the food processor, and whiz until pureed.
Place 3 cups cream in a large skillet or saucepan, and bring to a boil. Reduce heat to medium, and simmer until the volume has reduced to about 1 cup. Stir in the green chilies and garlic mixture, and return to a simmer.
Beat the remaining 6 egg yolks and 1 teaspoon salt with a stand mixer for one minute.
With the mixer running at a high speed, slowly stream the boiling reduced cream and chili mixture into the eggs, until all is incorporated.
Pour into tart shell, and set aside to cool.
For Crawfish and Corn Maque Choux:
In a large cast iron skillet, fry bacon until almost crispy.
Add onions, and last clove of garlic (chopped), and cook until onions are translucent, about 3 minutes.
Cut the corn from the cob, and add corn to the skillet. Cook for 2 minutes.
Add crawfish, and cook through for about 3 minutes.
Add remaining 1 teaspoon salt, black pepper, and drained tomatoes to skillet. Stir and heat through. Add 1/2 cup cream, and cook for 3 more minutes.
Cut tart into 8 even portions. Spoon crawfish mixture over the top. Garnish with chopped green onions.