As executive chef, Matthew Beaudin brings extensive experience working in kitchens around the globe to the Monterey Bay Aquarium. At the Restaurant, Chef Matt has crafted a menu featuring seasonal flavors and sustainable, farm-to-table cuisine.
Tart Shell: (store bought shells or raw dough will work as well)
1 1/4 cup all purpose flour
1/2 cup powdered sugar
1/4 tsp baking powder
1/4 tsp salt
8 tbsp cold butter
1/2 tsp vanilla extract
Sift the dry ingredients together twice to be sure they are combined well. Once sifted cut the cold butter into the dry ingredients with your fingers pressing it between them until it resembles sand. Once butter is incorporated add egg and vanilla mixing with your fingers until small balls begin to form. Once the dough has begun to come together dump it out onto a flat surface and lightly knead until it comes together. Wrap in plastic and chill for 1 hr. When dough has chilled remove it from the refrigerator and let sit at room temp for 10-20 minutes before rolling out. Roll dough out to fit your tart tin. Lay dough inside the lightly buttered tin pressing into the sides and trimming the edges. Blind Bake at 350 with (parchment inside filled with beans, popcorn kernels or sugar) for 20/25 minutes. Remove filler and poke holes with a fork in the dough, continue to cook for an additional 10 minutes, remove and let cool.
3 whole eggs
1 stick of butter cut into cubes
1.5 Tbsp lemon zest
1/2 cup lemon juice
Combine all ingredients in a medium sized sauce pan and whisk over medium to low heat continually until the mix begins to thicken. This should take between 5-7 minutes. Move on and off heat as necessary to control while whisking to avoid scrambling the eggs, do not boil. When finished chill in refrigerator for 2-3 hours before using.
Pistachio Mascarpone Filling:
6 oz mascarpone cheese
1 cup powdered sugar
1 1/2 cups chopped toasted pistachios (roasted and salted are ok as well)
Combine all Ingredients in a small bowl and let sit at room temperature while tart shell
Is baking for ease of spreading.
2 peaches sliced in half moons
2 plums sliced in half moons
2 apricots sliced in half moons
2 Kiwis sliced in half moons
1 cup of blueberries
1 cup of raspberries 1 cup cherries
1 bunch mint
When tart shell has cooled, carefully spread the pistachio mascarpone on the bottom evenly. Next spread your lemon Curd followed by your fresh fruit arrangement, have fun you really can’t go wrong! Garnish with fresh mint slice and serve ! Recommend this dish to be eaten in one day as the tart shell will loose its incredible crispness.