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Ingredients

Roasted Garlic Custard:

• 3 cups heavy cream
• 3 tablespoons pureed roasted garlic
• 4 egg yolks
• 2 teaspoons salt
• 1/4 teaspoons freshly ground white pepper

Tamale Tart:

• 1 large red bell pepper, seeded and coarsely chopped
• 2 cups masa harina
• 1/4 cup yellow cornmeal
• 1/4 teaspoon cayenne powder
• 2 teaspoons ground cumin
• 2 tablespoons salt
• 6 tablespoons (3 ounces) vegetable shortening, at room temperature
• 6 tablespoons ancho chili puree
• 2 cups water

Crabmeat:

• 2 tablespoons olive oil
• 1/2 small onion, finely chopped
• 10 ounces fresh lump crabmeat, preferably from the Gulf Coast, picked over
• 1/4 cup blanched, peeled, seeded and diced red tomato
• 1/4 cup blanched, peeled, seeded and diced yellow tomato
• 2 tablespoons chopped fresh cilantro leaves
• 1 serrano chile, seeded and minced
• 2 tablespoons freshly squeezed lime juice
• Salt

Description

Food Network Invites You To Try This Tamale Tart With Roasted Garlic Custard And Gulf Crabmeat Recipe From Rachael Ray's Tasty Travels.

Food Network