"pastry"
Sunday, August 21, 2011

Strawberry tart

Pastry cream

  • 2 cups milk
  • 1/4 cup white sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Heat up the milk and dissolve the sugar in a small saucepan.
Whisk the eggs with the remaining sugar and cornstarch.
Pour a little hot milk in the eggs to temper them little by little constantly stirring with a whisk.
When half of the milk is incorporated in the eggs, pour the egg mixture in the saucepan and let the cream thicken on slow heat.
When the right consistency is reached, blend the vanilla and the butter in.
Store with a layer of cling wrap on the surface to prevent drying.

Tart crust

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, diced
  • 1/4 cup ice water

    • Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
    Meanwhile, preheat the oven to 375ºF. Roll out the dough and fit into a tart pan with removable sides. Don’t stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan.
    Line the tart shells with a piece of parchment paper and fill with dried beans or rice. Blind-bake for 10 minutes. Remove the beans and the paper, prick the bottom of the crust all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

    Tart glaze

    Have 2 grams of gelatin blossom with 3-4 tablespoons of water.
    Cut the strawberries on the sides, reserving the spongy cores.
    Add 10 to 15 strawberry cores to 1 cup of water and 1/2 cup of sugar.
    Dissolve the sugar over low heat and make a flavored syrup this way. (do not overheat) 
    Add 1 tablespoon of lemon juice and the reconstituted gelatin: dissolve over low heat and set aside.

    Dispense the pastry cream over the tart crust, arrange the strawberry slices over it and brush with the glaze, making sure to add enough to cover the entire surface and fill up the empty spaces. Place in the fridge for a few hours and you’re golden.

    6:31 pm →
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