THE FIRST ANNUAL KLAUS NOMI TART CONTEST

antebellum presents

THE FIRST ANNUAL KLAUS NOMI TART CONTEST

with your host
AUNT CONNIE


Saturday, June 5, 2010

4pm

Tea will be served with our tarts

surprise performances!

also on display~ NARCISISSY a collaborative art exhibition by barry morse

~ $10 cover~

antebellum
1643 n las palmas ave
hollywood, ca 90028
323 856-0667
antebellum@earthlink.net

About the Klaus Nomi Tart contest~

Besides being a legendary figure of downtown NYC and 80s icon, Klaus Nomi was also an excellent baker.
His favorite dessert was lime tart that he created from scratch.

In honor of our late/great gay icon, antebellum proudly presents

THE FIRST ANNUAL KLAUS NOMI TART CONTEST

*You may enter as a baker, or taster*

Rules for bakers~

You must make a tart similar to Klaus’s original recipe.
Bring your finished tart to antebellum gallery on June 5th @ 3pm.
The winner will receive a luxurious gift!

Here is the original recipe.. good luck!

Three Easy Steps:
Step 1. The crust. You need a 9-inch pie pan to make the tart in. To make the crust, you need 1 1/4 cups fine graham cracker crumbs, 1/3rd cup brown sugar, and 1/4 melted butter. You mix these ingredients together and shape the crust into the pie pan. (Klaus mentions that it may not seem like the crust will hold together, but if you pack it tightly enough and when it sits over nite, it should hold). Klaus also cautions about making the crust too sweet – you may not need to use as much brown sugar.

Step 2. The filling. You need 4 eggs, 1 can sweetened condensed milk (Klaus used Borden’s condensed milk), and 1/2 cup lime juice- First you want to separate your eggs; place yolks in one bowl and whites in the other bowl…Klaus uses the egg shell to actually separate the whites from the yolk by putting the yolk on one side of the cracked shell and letting the whites drip in to a separate bowl. Take your bowl with the egg yolks and add the sweetened condensed milk and lime juice. Mix together….Then, in your bowl with the egg whites, you want to whip them until the whites are very, very stiff. Once the whites are stiff it dramatically increases in volume, you slowly fold the whites into the other bowl. Once mixed together, place the filling into the crust.

Step 3. Take lime peel and cut it into thin strips. Place the lime peel on top of the pie. This has two purposes; a beautiful presentation but also for flavor. The zest really adds a punch to the taste and is meant to be eaten. Then place the tart into the refrigerator for at least several hours, but overnight is recommended. The firmer the tart, the easier to cut and better consistency.


antebellum
1643 n las palmas ave
hollywood, ca 90028
323 856-0667
www.antebellum.us.ms


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