Berry Tart with Crème Anglaise by CK

TART SHELL:
4 to 6 tablespoons ice water
1-3/4 cups all-purpose flour
1-1/2 sticks butter, cut into small pieces
1/2 teaspoon salt
2 teaspoons sugar
Preheat oven to 350 F. Combine flour, butter, salt, and sugar in food processor and blend until dough resembles cornmeal. Add just enough ice water to bring the dough together. Gather dough into a ball, flatten to a disk, wrap in plastic, and chill 30 minutes. Press into a 9- or 10-inch tart pan and generously prick the bottom with a fork. Bake at 350 F until golden brown, about 25 minutes.

PASTRY CREAM FILLING:
1-1/2 cups light cream
1-1/2 cups milk
4 eggs
2/3 cup sugar
1/4 cup cornstarch
1/2 stickbutter
1 teaspoon vanilla
3 cups assorted berries (blackberries, raspberries, or strawberries work best), plus extra for garnish
While tart is baking, prepare pastry cream: Scald cream and milk by placing over medium heat until steam rises. Remove from heat. In a small bowl, combine eggs, sugar, and cornstarch. Whisk egg mixture quickly into the scalded liquid, then return to heat. Continue whisking until the mixture begins to simmer and thicken. Remove from heat immediately and stir in butter and vanilla. Cool, then spread in cooled, baked tart shell. Arrange assorted berries on top.

CREME ANGLAISE (CUSTARD):
2 cups whole milk or heavy cream
3 tablespoons Blackberry Sage Tea leaves
6 egg yolks
1/3 cup sugar
While the pastry cream and tart shell are cooling, prepare the Creme Anglaise.
In a medium saucepan, heat milk and tea leaves until bubbles form at edges. Remove from heat and let steep, covered, 15 to 30 minutes. While cream is heating, whisk together egg yolks and sugar in a bowl (on medium speed 4 to 5 minutes) until mixture is smooth, pale in color, and doubled in volume.  While eggs are mixing, reheat milk until steaming, then remove from heat. Whisk the egg mixture into milk, stirring constantly. Return mixture to low heat, stirring constantly with a wooden spoon or heat-proof spatula, about 15 minutes, until the mixture coats the back of the spoon and has the consistency of thick gravy. Cool by placing saucepan in larger pot filled with ice cubes and cold water. Stir continuously until cooled, 10 to 15 minutes.
To serve, place tart slice on plate. Pour Creme Anglaise over slice and garnish with extra berries.

ITALIAN SLIDERS by GKT
12 Hawaiian sweet dinner rolls
1/4 c. red hot chili pepper spread or red pepper jelly
12 slices deli sandwich ham
12 slices pepperoni
12 slices salami
6 slices provolone cheese, cut in half
3 Tbsp. butter, melted
1/2 Tbsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
pepperoncini (optional)
Slice top from rolls and place bottoms in baking pan. Spread red pepper jelly over bottom buns. Layer with ham, pepperoni, salami and half slice cheese on each roll. Place bun tops over cheese. Combine butter, Italian seasoning, garlic powder and onion powder and mix well. Using a pastry brush, spread over rolls. Pour or spread sauce over the rolls, just brushing the tops. Cover with foil. Let sit for 10 minutes. Meanwhile preheat over to 350. Bake for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm. Serve with pepperoncini if desired.