La yema de huevo que Claire Saffitz añade a su base de galletas Graham
La autora de «The Dessert Person» incorpora una yema de huevo a la base de galletas Graham, una capa extra de estabilidad para tartas con relleno denso.
Claire Saffitz, author of "The Dessert Person" and former editor of Bon Appétit, has dedicated her career to guiding home cooks through the intricacies of baking. In a TikTok video, she shared her recipe for a graham cracker tart base, with an egg yolk as a unique addition. The usual base consists of crushed crackers, melted butter, and a little sugar.
Saffitz adds the egg yolk to give the base an extra layer of stability. The trick also works if you substitute regular crackers for the graham crackers. This stability is useful in desserts with dense fillings: cheesecakes aren't strictly cakes or pies, but they benefit from a firm graham cracker base that balances the creamy filling.
Saffitz has other tips for the base. She usually crushes the crackers with a plastic bag and a rolling pin, although pre-crushed graham crackers are available in most supermarkets, and many cooks prefer a food processor. She prefers the slightly uneven texture that the rolling pin creates: the large pieces alongside the small ones provide an interesting texture, although for those not seeking that effect, the time it takes won't be worth it.
Saffitz also adds salt to the pastry, which balances the sweetness of the filling. This is especially useful in very sweet tarts, such as French silk tart or chocolate cream tart. She also points out that sugar isn't just for sweetening; it also combines with butter to help the pastry set. Along with the egg yolk, it creates a firm base for any filling.
