Eat your way through Chatham’s sugar trail this summer or be your own pastry chef and make these recipes at homePhotography by Luke Simpson
Whether you enjoy them for breakfast, lunch or dinner, sweet treats have long been a staple of a great Cape Cod summer. Who doesn’t have a warm memory of sandy hands holding a melting ice cream cone after a day at the beach or finding just enough space in a full stomach for your favorite dessert? Four Chatham pastry chefs share their sweet treats with us.
Warm Raspberry Clafoutis Tart, Frozen White Chocolate Pistachio Mousse
- 1 c. milk
- 2 Tbsp. sugar
- 2 Tbsp. cornstarch
- 2 fresh egg yolks
- 1 vanilla bean, split and seeded
- 10 oz. white chocolate, roughly chopped
- 1 packet (¼ oz.) powdered gelatin
- 3 c. heavy cream, whipped to medium peak
- 3 Tbsp. pistachio paste
- Bring milk to simmer. Combine sugar, cornstarch and egg yolks.
- Temper milk into yolk mixture and put back on medium heat, whisking constantly. Once mixture comes to a simmer, add bloomed gelatin (follow manufacturer instructions on gelatin packet) and immediately pour over white chocolate. Add pistachio paste.
- Stir till smooth and set aside till mixture is at room temperature. 4 Gently fold in whipped cream and spread onto a standard small bubble wrap sheet and freeze. Once mousse is frozen, peel off bubble wrap and cut into large pieces. Keep frozen.
Clafoutis Tart Filling
- ¾ c. All-Purpose Flour
- 3 eggs
- ½ c. sugar
- 1¾ c. whole milk
- Fresh raspberries, as needed
- Combine all ingredients, reserving raspberries for later, in bowl and whisk till smooth. Let sit for at least four hours or overnight in refrigerator.
- Spread fresh raspberries evenly across a four inch tart shell. Pour clafoutis mixture over raspberries to fill tart shell.
- Bake at 350˚F for about 25–30 minutes or until mixture is set in the middle and tart is golden brown.
Top it off…
- To finish, warm tart in oven.
- Remove and place fresh raspberries on top.
- Place frozen mousse on top of raspberries and garnish with raspberry coulis, mint oil and chocolate.
By Stephen Jones
Pastry Chef at Chatham Bars Inn
Graham Cracker Crust
- 1½ c. graham cracker crumbs
- 1½ c. ground gingersnaps (you can do this in a food processor or put them in a bag and smash them)
- ¼ lb. melted butter
- 1½ lbs. cream cheese (at room temperature)
- 1 can sweetened condensed milk
- 1½ c. sugar
- 4 eggs and 2 egg yolks (at room temperature)
- 1 Tbsp. vanilla extract
- 2 c. pumpkin puree
- 1 tsp. cinnamon
- 1 tsp. ginger powder
- ½ nutmeg
- ½ tsp. cloves
- Preheat oven to 350˚F . Butter or spray the Springform pan with non-stick cooking spray
- Mix together graham crackers, gingersnaps, and melted butter—it should resemble wet sand—and press into the Springform pan. Bake for 15 minutes then let cool slightly.
- Turn the oven down to 250˚F . In a mixer fitted with the paddle attachment, cream together the cream cheese and the sugar on medium speed until light and fluffy. Add condensed milk, then eggs and yolks, one at a time (McConney cracks hers into a measuring cup to make this easier). Stop and scrape down the sides with a rubber spatula. Add vanilla, pumpkin and spices.
- Pour mixture into pan and bake for two hours. McConney puts hers on a sheet pan to prevent any spillage. Turn oven off and leave it in there for another hour. Refrigerate overnight before unmolding.
By Katie McConney
Pastry Chef at Impudent Oyster
- ¼ c. butter
- 1 c. brown sugar
- ½ tsp. cinnamon
- ¼ c. banana liqueur
- 4 bananas, halved
- ¼ c. dark rum
- 4 scoops vanilla ice cream
- Combine the butter, sugar, and cinnamon in a non-stick skillet. Place the pan on low heat on the stove top and cook the mixture while stirring until sugar dissolves.
- Stir in banana liqueur, add bananas and cook until they soften and begin to brown. Add the rum carefully as it will flame up.
- When the flame subsides carefully lift out bananas and place the pieces of the fruit over each portion of ice cream.
- Generously spoon warm sauce over ice cream. Top with whipped cream and fresh mint. Serve immediately.
By Tom Glidden
Chef at the Wild Goose Tavern