PINEAPPLE UPSIDE DOWN CAKE ROSE LEVY BRENBAUM Pineapple Topping: 14 pineapple slices, fresh* or canned packed in unsweetened

d pineapple juice 1 1/2 (20 ounce) cans 14 pitted sweet cherries unsalted butter 4 tablespoons - 57 grams light brown or turbinado sugar 1/2 cup - 100 grams pecan halves 1/4 cup - 28 grams Golden Cake: 3 large egg yolks 2 scant fluid ounces - 56 grams sour cream or plain whole milk yogurt 1/2 cup - 121 grams pure vanilla extract 1 teaspoon 4 grams sifted cake flour 1 1/2 cups - 150 grams turbinado or granulated sugar 3/4 cup - 150 grams baking powder, preferably Rumford 3/4 teaspoon 3.7 grams baking soda 1/4 teaspoon salt 1/4 teaspoon unsalted butter, softened 9 tablespoons - 128 grams Equipment: One 11-inch silicone type pan, placed on a baking sheet (or 10-inch cast iron skillet, measured at the bottom; top measures 11 inches). Preheat oven to 350F. To Make Fruit Topping Drain pineapple slices (reserving 1 tablespoon of juice) and cherries and place on paper towels to absorb excess moisture. You will need 8 whole pineapple slices and 8 whole cherries. Halve 6 of both the remaining slices and remaining cherries. In the skillet, stir together the 1 tablespoon pineapple juice, the 4 tablespoons of butter and the 1/2 cup of sugar, until the sugar has dissolved. Simmer on medium/low heat 3 minutes, stirring constantly just until it starts to bubble. Continue simmering until deep amber and caramelized (an instant read thermometer will be 300F.) Remove from the heat immediately and pour the bubbling caramel evenly into the bottom of the pan. (If using a cast iron skillet, simmer only 2 minutes as mixture will continue cooking.) Without touching the hot sugar, carefully place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it. Place the half slices side by side against the sides of the pan, the two cut edges down, touching the caramel. Place the whole cherries in the center of the whole pineapple slices; the halved cherries in the center of the half slices, open sides up. Tuck the pecans into any gaps between the fruit, smooth down the sides To Make Cake Batter In a medium bowl, lightly combine yolks, about 1/4 of the sour cream, and the vanilla. In a large mixer bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add butter and the remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop cakes structure. Scrape down the sides. Gradually add egg mixture to batter in 3 batches, beating for 20 seconds after each addition to incorporate ingredients and strengthen structure. Scrape down the sides. Scrape batter into fruit-lined skillet, smoothing evenly with an offset spatula. Bake for 40 to 50 minutes or until golden brown and the wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in center. Run a small metal spatula around the sides and invert at once onto a serving plate. Leave the pan in place one or two minutes before lifting it. If any fruit has stuck to the skillet, simply use a small spatula to place it back on the cake. *For fresh pineapple, use 2 golden pineapples peeled and cored. Cut pineapple into 14 1/2-inch thick slices, reserving 1 tablespoon of juice. Trim the diameter of the pineapple slices to approximately 3 inches wide. Finished Height: 1 1/2 inches Store: Airtight: 1 day room temperature, 3 days refrigerated, 2 months frozen.Serve: Warm or room temperature

She Loves Me Cake

Serves: 12 to 14 Bak ing Time: 40 to 45 minutes; 45 to 55 minutes in a fluted tube pan about 5 large egg yolks, at room temperature cup plus 2 tablespoons 93 grams milk cup plus 1 tablespoon, divided 200 grams pure vanilla extract 2 teaspoons . .

cake flour (or bleached all-purpose flour) 2 cups (or 2 cups plus 3 tablespoons), sifted into the cup and leveled off 250 grams superfine sugar 1 cups 250 grams baking powder 38 teaspoons . . salt teaspoon . . unsalted butter 10 tablespoons (1 sticks) 142 grams Special Equipment One 10-cup Nordic Ware Daisy Cake pan or metal fluted tube pan, coated with baking spray with flour Preheat the oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350F/175C (325F/160C if using a dark pan). Mix the Liquid Ingredients In a medium bowl, whisk the yolks, cup of the milk, and the vanilla just until lightly combined. Make the Batter In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 minutes. Scrape down the sides of the bowl. Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula. Bake the Cake Bake for 40 to 45 minutes in the rectangular pan, 45 to 55 minutes in the fluted tube pan, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool and Unmold the Cake Let the cake cool in the pan on a wire rack for 10 minutes. Invert it onto a wire rack and cool completely. Meanwhile, wash and dry the pan. Place it on top of the cake and invert the cake into the pan. Place a serving plate on top and reinvert the cake onto the plate. The texture of the cake is best eaten at room temperature the day it is baked, and it is still good 1 day later. Unfilled, it can be refrigerated for up to 3 days. Lemon Daisy Cake When it is completely cool, split the cake in half horizontally and spread one half with one recipe of Lemon Curd (see Woodys Lemon Luxury Cake, page 45) and 1 cups small fresh blueberries. Place the other half on top and press down lightly to bring the lemon curd to the edge or a little past. For special celebrations, you may opt to paint the daisy petals with thin royal icing and pipe a dollop of lemon curd in the middle of each flower. Berry Shortcake Use any berries of your choice, such as raspberries or sliced strawberries. Replace the lemon curd with 1 cups heavy cream processed in a food processor with 3/1.3 ounces/38 grams tablespoons superfine sugar just until thick enough to hold a soft peak. (Check every few seconds once the cream starts thickening as overprocessing will turn it to butter.) If using the whipped cream filling, it will keep at cool room temperature for up to 6 hours.

Black Chocolate Party Cake

Serves: 12 to 14 Bak ing Time: 50 to 60 minutes walnut halves cup - 66 grams sour cream 1 cup - 242 grams unsweetened (alkalized) cocoa powder cups - 56 grams 3 large eggs, at room temperature 150 grams pure vanilla extract 2 teaspoons . . bleached all-purpose flour 2 cups (sifted into the cup and leveled off) 228 grams turbinado sugar 1 cups - 250 grams baking powder 1 teaspoons . . baking soda teaspoon . . salt teaspoon . . unsalted butter (65 to 75F/19 to 23C) 16 tablespoons (2 sticks - 227 grams Special Equipment One 10-cup metal fluted tube pan, coated with baking spray with flour Preheat the oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350F/175C (325F/160C if using a dark pan). Toast and Grind the Walnuts Spread the walnuts evenly on a baking sheet and bake for about 7 minutes to enhance the flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Turn the walnuts out onto a clean dish towel and roll and rub them around to loosen the skins. Discard the skins and cool completely. In a food processor, pulse them until they are medium fine. If they start to become a little pasty, add cup of the flour. (If you dont like the texture of nuts in cake, if chopped fine youll

have the enhanced chocolate flavor and no perception of nuts.) Mix the Cocoa and Liquid Ingredients In a medium bowl, stir, then whisk the sour cream,cocoa, eggs, and vanilla until the consistency of slightly lumpy muffin batter. Make the Batt er In the bowl of a stand mixer fitted with the flat beater, mix the ground walnuts, flour, sugar, baking powder, baking soda, and salt on low speed for about 30 seconds. Add the butter and half the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 minutes. Scrape down the sides of the bowl. With the mixer off between additions, add the remaining cocoa mixture in two parts, starting on medium-low speed and gradually raising the speed to medium. Beat on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula. Bake the Cake Bake for 50 to 60 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. An instant-read thermometer inserted in the center should read 205 to 210F/95 to 100C. Make the cocoa syrup shortly before the cake is finished baking Cocoa Syrup Mak es: cup/5.3 fluid ounces/6 ounces/170 grams VOLUME Weight unsweetened (alkalized) cocoa powder cup 19 grams sugar cup 66 grams boiling water cup 79 grams pure vanilla extract teaspoon . . walnut liqueur or Kahla (optional) 4 teaspoons 21 grams Make the Cocoa Syrup In a small saucepan, whisk together the cocoa and sugar. Add a small amount of the boiling water and whisk until all of the mixture is moistened. Whisk in the remaining boiling water. Bring the mixture to a full rolling boil over low heat stirring often. Remove it from the heat and allow it to cool slightly. Whisk in the vanilla and liqueur, if using, and use while still hot (or reheat) to brush on the cake. If necessary, add water to equal cup of syrup. Apply the Syrup and Cool and Unmold the Cake As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wooden skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Drape plastic wrap over the cake in the pan, overhanging the pan by a few inches. Place a 9-inch cardboard round or plate on top of the plastic wrap and invert the cake. Remove the pan and flatten the plastic wrap overhang onto the work surface. Brush the top and sides of the cake with the remaining syrup. Bring up the sides of the plastic wrap to apply any little puddles of syrup to the cake. Cool completely. When ready to serve, invert the cake onto another cardboard round or plate lined with plastic wrap. Gently remove the plastic wrap sticking to the cake, being careful not to tear or break off any of the fragile edges of the cake, and reinvert the cake onto a serving plate .

Blueberry Muffins
Oven Temperature: 375F. Baking: 25 to 35 Minutes Makes: 6 INGREDIENTS unsalted butter 4 tablespoons - 56 grams sugar 1/2 cup - 100 grams lemon zest 2 teaspoons 4 grams 1 large egg - 50 grams (out of the shell) pure vanilla extract 1/2 teaspoon bleached all purpose flour, preferably Gold Medal scant 3/4 cup - 100 grams baking soda 1/4 plus 1/8 teaspoon 1.9 grams salt 1/4 plus 1/16 teaspoon 2 grams sour cream 1/3 cup - 80 grams small blueberries, rinsed and dried 3/4 cup (rounded) - 100 grams Topping: sugar 3/4teaspoon 3 grams nutmeg, freshly grated dusting

Equipment: 6 small souffl ramekins or custard cups (6 ounce), or a 6 cup muffin pan, lined with foil or paper liners, preferably lightly sprayed with Bakers Joy or cooking spray. 1) Preheat the oven At least 20 minutes before baking preheat the oven to 375F. Have the oven shelf at the middle level. 2) Mix the batter In a mixing bowl, with a wooden spoon, cream the butter, the sugar and the lemon zest until light and fluffy. Still using the wooden spoon, beat in the egg and the vanilla. In a small bowl, whisk together the flour, the baking soda, and the salt. Spoon 1/2 this flour mixture and 1/2 the sour cream onto the butter/sugar mixture and, using a rubber spatula, fold it in until most of the flour disappears. Repeat with the remaining flour and sour cream, folding in just until the flour disappears. Fold in the blueberries. 3) Fill the muffin containers Spoon the batter into the ramekins, custard cups or muffin cups. Dust the tops with sugar and nutmeg. 5) Bake the muffins Bake for 25 to 35 minutes or until they spring back when pressed lightly in the center with a fingertip and a wooden toothpick comes out clean. 6) Cool the muffins Unmold and cool them top side up on a wire rack until just warm. Serve them warm (reheated 4 minutes in a 400F. oven) or room temperature. Pointers for Success I prefer the rich flavor of sour cream and the slightly more open texture, but if you prefer to use buttermilk it easily can be substituted. For the best flavor when using buttermilk substitute 1 teaspoon of baking powder for the baking soda. A #30 ice cream scoop (2 tablespoon capacity) works well to transfer the batter to the muffin containers. Frozen muffins can be reheated in a preheated 400F. oven for 15 to 20 minutes oruntil a metal cake tester inserted briefly into the center feels warm.

White Velvet Cake

Oven temperature: 350F. Baking Time: 25 to 35 Minutes Serves: 12 INGREDIENTS 4 1/2 large egg whites - 4.75 ounces 135 grams milk 1 liquid cup - 242 grams vanilla 2 1/4 teaspoons 9 grams sifted cake flour 3 cups - 300 grams sugar 1 1/2 cups 10.5 ounces 300 grams baking powder, preferably Rumford 1 tablespoon + 1 teaspoon 19.5 grams salt 1/4 teaspoon 5 grams unsalted butter (softened) 12 tablespoons 6 ounces 170 grams Equipment: Two 9-inch by 1 1/2-inch cake pans greased, bottoms lined with parchment or wax paper, and then sprayed with Bakers Joy or greased again and floured. Preheat the oven to 350F. In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla. In a large mixer bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight. Understanding

Egg whites produce a softer cake than yolks or whole eggs. Finished Height: Each layer is 1 1/8 inches. Store: Airtight: 2 days room temperature, 5 days refrigerated, 2 months frozen. Texture is most perfectly moist the same day as baking. Complementary Adornments: A simple dusting of powdered sugar. Any non-chocolate

buttercream, glaze, or fondant.Serve: Room temperature

Lemon Poppyseed Pound Cake

Oven Temperature: 350F. Baking Time: 55 to 65 minutes Serves: 8 INGREDIENTS milk 3 tablespoons 3 large eggs scant 150 grams (out of the shell) vanilla extract 1 1/2 teaspoons sifted cake flour* 1 1/2 cups 150 grams sugar, preferably superfine 3/4 cup - 150 grams baking powder, preferably Rumford 3/4 teaspoon 3.7 grams salt 1/4 teaspoon grated lemon zest (yellow portion of<peel only) 1 tablespoon, loosely packed 6 grams poppy seeds 3 tablespoons 28 grams unsalted butter (must be softened) 13 tablespoons 184 grams Lemon Syrup: sugar 1/4 cup + 2 tablespoons 75 grams lemon juice, freshly squeezed (2 large lemons) 1/4 liquid cup *Use bleached cake flour, not self-rising You can make it easily by placing regular sugar in a food processor and processing for a few minutes. Equipment: One 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups)--most attractive size-or any 6-cup loaf or fluted tube pan, spray with Bakers joy or grease and flour. If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then spray with Bakers joy or grease again and flour. In a medium bowl lightly combine the milk, eggs and vanilla. In a large mixer bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a 1/2 inch from the top of the 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bake 55-65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out completely clean. Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark. Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow it to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. Slice with a thin sharp knife into thin slices. Store: Airtight: 5 days room temperature, 1 week refrigerated, 3 months frozen. Texture is most evenly moist when prepared at least 24 hours ahead of serving. Note: This cake is very attractive made in individual portions. A 6-cake Bundt-lette pan made by Nordicware is the perfect size. This recipe will make 6 individual cakelettes, which require about 20 minutes to bake.

Pointers For Success Use cake flour that does not already contain leavening (the flour must be bleached). Use superfine sugar for the finest texture. Use the correct size pan for the best texture and appearance. Be sure to use a wooden toothpick to test for doneness. The cake will spring back when pressed lightly in the center even before it is done. If the cake is under baked, it will have tough, gummy spots instead of a fine, tender crumb.

Neoclassic Buttercream
Makes: 4 cups INGREDIENTS 6 large egg yolks 3.5 fluid ounces 4 ounces 112 grams sugar 3/4 cup 5.25 ounces 150 grams corn syrup 1/2 liquid cup 5.75 ounces 164 grams unsalted butter 2 cups (4 sticks) 1 pound 454 grams optional: liqueur or eau-de-vie of your choice 2 to 4 tablespoons 1 to 2 ounces 28 to 56 grams Have ready a greased 1-cup heatproof glass measure near the range. In a medium bowl, beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan (preferably with a nonstick lining) and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking. If using an electric hand-held mixer, beat the syrup into the yolks in a steady stream. Don't allow syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool. Gradually beat in the butter and, if desired, any optional flavoring.. The buttercream will not thicken until almost all of the butter has been added. Place in an airtight bowl. Bring to room temperature before using. Rebeat to restore texture but not until it has reached room temperature to avoid curdling. Pointers for Success The syrup must come to a rolling boil or the buttercream will be too thin. Don't allow the syrup to fall directly onto the beaters as it will spin the syrup around the sides of the bowl. The egg/syrup mixture must be completely cool before adding the butter. Using a hand-held beater makes this easier. Use one quarter (1/4) teaspoon of cream of tartar for each two cups of sugar. The cream of tartar will change some of the sugar into glucose, which prevents crystallization of the sugar as it cools. This is why corn syrup and the like is used. Cream of tartar obtains the same results without the addition of more sugars. The chemical name for cream of tartar is potassium hydrogen tartrate, (if you can't find it in the grocery store, try looking in the pharmacist's or the apothecary.) and is usually obtained as a by-product of wine production. You can use the recipe above and use lemon instead of cream of tarter

Brownie Puddle Tart

Oven Temperature: 325F. Baking Time: 25 to 35 minutes Serves: 8 INGREDIENTS pecan pieces or coarsely chopped pecans 1 cup 4 ounces 113 grams unsalted butter 14 tablespoons 7 ounces 200 grams bittersweet chocolate, preferably fine quality around 62% 85 grams unsweetened cocoa (preferably fine quality Dutch-processed 1/2 cup + 2 teaspoons 50 grams sugar 1 cup + 3 tablespoons 8.25 ounces 238 grams 3 large eggs 4.5 fluid ounces 5.25 ounces 150 grams pure vanilla extract 2 teaspoons . . cream cheese, cut in pieces (1) 3 ounce package 3 ounces 85 grams all purpose flour, preferably Gold Medal 1/2 cup 2.5 ounces 71 grams salt a pinch . . Ganache Puddle: bittersweet chocolate (see above), coarsely chopped 2/3 of a 3 ounce bar 2 ounces 56 grams

heavy cream (room temperature) 1/3 liquid cup 2.7 ounces 77 grams Equipment: One 9 1/2-inch tart pan, with removable bottom, bottom greased and then lined with parchment*, then lightly sprayed with Bakers Joy or non-stick vegetable shortening. Place the pan on a cookie sheet to catch any possible leaks. Place 1 oven rack in the middle of the oven. Preheat the oven to 325F. Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely. In a double boiler over hot water or microwave-proof bowl, melt the butter and chocolate, stirring 2 or 3 times. Beat in the cocoa, then the sugar, beating until it is incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts; scrape the batter into the prepared pan and spread it evenly. It will fill the pan almost to the top. Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1-inch from the side will come out clean. The mixture will puff and rise a little above the sides but sinks on cooling. While the brownie is baking, prepare the puddles. Melt the chocolate in a microwave, using 15 seconds bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture not entirely smooth), return it to the heat until totally fluid and uniform in color. As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2-inch diameter) and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 little holes. Using a small spoon to pour or a zipseal bag with a small piece of the corner cut, fill the holes until slightly rounded (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added, to fill in any depressions, as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold by placing the pan on a canister smaller than the opening for the loose bottom and pressing the sides firmly down. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with non-stick vegetable spray and set it on top of the tart. Invert the tart; peel off the parchment, and reinvert it onto a serving plate. To serve, use a thin, sharp knife to cut wedges . Temperature for a softer creamier texture. Store: Wrap the tart tightly in plastic wrap and store it in an airtight container at room temperature, or in the refrigerator or freezer; 1 week at room temperature, 1 month refrigerated, or several months frozen. Try eating it frozen or chilled if you like a chewy brownie, room temperature for a softer creamier texture. *A 9-inch parchment circle is perfect because the bottom of the tart pan is slightly smaller, so that the parchment goes up a little past the bottom, preventing any leaking. If non stick pannot necessary.

Pastry Cream
Makes: 2 1/2 cups, 22 3/4 ounces/650 grams 1 cup weighs 9 ounces/260 grams INGREDIENTS 2 large eggs 3 fluid ounces 3.5 ounces 100 grams (out of the shell) cornstarch 3 tablespoons 1 ounce 28 grams 2-inch piece of vanilla bean, split* sugar 1/2 cup 3.5 ounces 100 grams half and half 1 liquid cup 8.5 ounces 242 grams heavy cream 1 liquid cup about 8 ounces 232 grams salt pinch butter, unsalted 1 tablespoon 0.5 ounce 14 grams *or 1 teaspoon pure vanilla extract Equipment: A narrow piano wire whisk (one with 10 loops of wire) In a small bowl, whisk together the eggs and cornstarch. Gradually add 1/4 cup of the half and half, whisking until smooth and the cornstarch is dissolved. In a medium-size, non-reactive, heavy saucepan, place the sugar and vanilla bean and using your fingers, rub the seeds into the sugar. Stir in the remaining half and half, cream, and salt. Over medium heat, bring the mixture to a full boil, stirring occasionally. Whisk 2 tablespoons of this hot mixture into the egg mixture. Pass it through a strainer into a small bowl.

Bring the milk/cream and sugar mixture back to a boil over medium heat. Remove the vanilla bean; rinse it and dry it for future use. Quickly add all of the egg mixture, whisking rapidly. Continue whisking rapidly for about 20 to 30 seconds, being sure to go into the bottom edge of the pan. The mixture will become very thick. Remove the mixture from the heat and whisk in the butter. (If not using the vanilla bean, whisk in the vanilla extract at this point.) Immediately pour the mixture into a bowl and place a piece of greased plastic wrap directly on top of the cream to prevent a skin from forming. Allow it to cool at room temperature, up to 1 hour, and refrigerate it until cold. You will need 1 1/2 cups for the banana cream pie. You can store the left over, refrigerated, for up to 5 days.