Sourfruit Tart

Sourfruit Tart

Sourfruit Tart excerpted from The Official Horizon Cookbook: Tastes of the Seven Tribes by Victoria Rosenthal and Rick Barba.

The Official Horizon Cookbook: Tastes of the Seven Tribes by Victoria Rosenthal and Rick Barba. 

Take a break from machine-hunting in the wilds, and make the most delicious food of the 31st century, inspired by the post-apocalyptic world of Horizon!

You’ve explored the wicked heat of the Sun Furrows, the icy peaks of the Longroam, and the vast, deadly wilds of the Forbidden West. These locales are filled with danger, but are also rich with enough unique cuisines and flavorful foods to prepare a feast fit for a Sun-King! Now you can cook more than 60 of these delicious meals with Horizon: The Official Cookbook.

From spicy Fireclaw stew to mouth-watering Bitterbrew Boar, there’s a dish for everyone in this cookbook. Don’t worry about getting lost in the wilds, because your recipes come with expert insight into the world, the people, and the culinary arts of the 31st century.

ENTICING NEW LORE: As you explore the delicacies of Horizon’s many tribes, you’ll be guided on a journey across Aloy’s world through the eyes of the Forbidden West’s beloved cooks Milduf and Pentalla, written together with Guerrilla’s Narrative team.

60+ DELICIOUS RECIPES: From delectable appetizers to epic entrees, icy refreshments to stomach-warming sides, this cookbook has a recipe for every kind of adventure.

STUNNING PHOTOGRAPHY: Beautiful photos bring the dishes of Horizon to life, inspiring experienced chefs and new adventurers alike

FIRST EVER OFFICIAL HORIZON COOKBOOK: Adventure into the wilds and explore the delicacies of this delicious and dangerous world

The Official Horizon Cookbook: Tastes of the Seven Tribes by Victoria Rosenthal and Rick Barba is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

Sourfruit Tart

These berry pastries offer a sweet yet sour flavour unlike anything in the Claim. I imagine I’ll prep these beforehand and put them on display in my eatery’s window so the bright colours will draw people in. I could see these becoming quite popular with the provincial, inner-Mainspring types.

DIFFICULTY: *****

PREP TIME: 1 hour INACTIVE TIME: 8 hours COOK TIME: 25 minutes

YIELD: 12 tarts DIETARY NOTES: Vegetarian, Alcohol

PASTRY CREAM

5 egg yolks

½ cup sugar

Juice and zest of 1 lime

1 teaspoon kosher salt

¼ cup cornstarch

2 cups coconut milk

1 vanilla bean, split open and seeds scraped

2 cardamom pods, crushed

TO MAKE THE PASTRY CREAM:

  1. Combine the egg yolks, 2 tablespoons sugar, lime juice and zest, salt, and cornstarch in a medium bowl and set aside. Whisk together the remaining sugar, the coconut milk, vanilla bean and seeds, and cardamom pods in a medium saucepan. Heat on medium-high until right before the mixture starts to boil. Reduce the heat to low.
  2. Scoop out ½ cup of the mixture and slowly transfer to the bowl with the egg yolks while whisking. Repeat twice.
  3. Slowly add the yolk mixture back into the saucepan. Increase the heat to medium-low and whisk everything together until it thickens.

NOTE: This step should take about 10 minutes. You’ll get a workout, but it’ll eventually come together.

  1. Once the base has thickened, remove from the heat. Remove and discard the vanilla bean pod and cardamom pods. Pour the pastry cream into an airtight container and allow to cool to room temperature.
  2. Cover and let chill in the refrigerator for 8 hours. The pastry cream can be stored there for up to 3 days.

Recipe published with permission from Insight Editions, San Rafael, California, in 2024. All rights reserved. 

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