Celebrate Father’s Day at Benoit with a 50% wine upgrade!

On June 20th, Benoit in NYC offers an opportunity to enjoy a fabulous Puligny-Montrachet-Joseph Drouhin 2006 at the price of a Chablis-William Fevre ($95). To celebrate fathers, a 50% wine upgrade will be offered based on dad’s bottle selection.

Save room for dessert. Their pretty, classic raspberry tarte would be a fantastic finish for any occasion. The sweetest treat of all: their pastry chef’s pâtisserie à emporter ($25) for the month of June.   Here’s their recipe:

RASPBERRY TART

Pastry Chef Youssef Aderdour

(Servings

 

Dough

8 tbsp cold unsalted butter

½ cup confectionary sugar

5 tbsp almond flour

1 whole egg

Pinch of salt

½ tsp vanilla extract

1 ¼ cup all purpose flour

 

Almond Cream

4 tbsp unsalted butter, softened

½ cup confectioners’ sugar

12 tbsp almond flour

1 whole egg

1 tbsp all purpose flour

 

Vanilla Pastry Cream

½ quart milk

1 vanilla bean, halved lengthwise

3 ½ ounces sugar

5 egg yolk

1 ½ ounces pastry cream powder

3 ½ ounces butter

 

DIRECTIONS

TO MAKE THE DOUGH: Sift the flour, salt, vanilla powder, and almond flour into a large bowl. Using your fingers, work in the butter until the mixture resembles coarse crumbs. Add the egg and finish with the confectionary sugar. Work with your fingers until homogenous and the dough comes together, without overworking the dough. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for at least one hour. On a lightly floured surface, roll out the dough to fit into an 8-inch tart pan with a removable bottom.

Brush tart pan with butter. Press the dough into the pan and cut until trim with the edges.

TO MAKE THE ALMOND CREAM: Preheat the oven to 320 degrees Fahrenheit. In a food processor, start to turn the butter. Add sugar, flour, and egg. When everything is evenly combined, spread the almond cream over the dough. Bake for 35 minutes or until golden brown. Remove from the oven and cool.

TO MAKE THE VANILLA PASTRY CREAM: Split and scrape the vanilla bean. Add it to the milk along with the seeds. Scald the milk (discard the vanilla bean just as mixture reaches boiling point). Mix egg yolks, sugar, and pastry cream powder. Stir while adding some of the vanilla-infused milk to the yolk mixture and then pour everything back into the remaining hot milk (remove the vanilla bean). Return to medium heat, and whisking constantly, cook until thick, 3 to 5 minutes. Stir in the butter. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 2 hours.

Spread the vanilla pastry cream on the already baked sweet shortcrust pastry. Arrange as many fresh raspberries as needed in an even, decorative pattern over the vanilla pastry cream. Let sit for 10 minutes before serving.