Project 5: Suet and Olive Oil Dessert

28 Nov

Recipe by Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so you can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.

SUET and OLIVE OIL: Maple Walnut Tart with Suet Crust , olive oil ice cream, caramel sauce

Fat Fact: I thought it would be interesting to use suet and olive oil in a less conventional way. Suet (beef fat from the kidneys) is relatively flavorless, but makes for a very crisp and flaky crust. Butter adds color and flavor. A Moscato d’Asti is always a nice dessert wine, as the sparkly sweetness tempers the sugar in the dessert. Marenco 2006 from Piedmont is particularly delicious.

Maple Walnut Tart
3/4 cup pure maple syrup
3/4 cup golden brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 – 1/2 cups walnut pieces

Suet Crust Dough

1. Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool slightly.

2. Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to fit 8 small tart shells. Freeze crust until firm, about 20 minutes.

3. Whisk eggs, vanilla and salt to blend. Gradually whisk maple syrup mixture into egg mixture. Place walnut pieces in each tart shell and pour filling just below top. Bake pie until filling is slightly puffed around edges and center is set, about 25 minutes. Cool pie completely on rack.

Suet Crust (McLagan)
1 Cup flour
pinch sea salt
2 T unsalted butter, diced
3/4 cup finely grated suet
1/3 cup ice water
1 T Sugar

1. Combine flour and salt in food processor and pulse to mix. Add the butter and pulse again just to mix the suet. Add water, stir with fork. Knead gently. Wrap in plastic and refrigerate for at least 30 minutes.

Olive Oil Ice Cream
3 cups whole milk
1 cup heavy cream
6 large egg yolks
9 oz sugar
1/2 cup cold-pressed olive oil

1. Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, and remove from heat.

2. Blanchir yolks and sugar. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture. Return the mixture to the saucepan and place over medium-low heat. Cook gently until the Crème Anglaise thickens slightly and reaches 170 to 175 degrees. Strain and cool about 4 hours, or overnight.

3. Pour into an ice cream maker and process according to the manufacturer’s directions, approximately 25 to 35 minutes. Freeze for another 3 to 4 hours to allow ice cream to harden.

One Response to “Project 5: Suet and Olive Oil Dessert”


  1. Project 5: Fat « Eat Life FCI - November 28, 2010

    […] confit DUCK FAT: Duck Confit and Duck Fat Rice Cakes
shitake mushrooms and scallions SUET and OLIVE OIL: Maple Walnut Tart with Suet Crust olive oil ice cream, caramel […]

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