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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Strawberry Tarts With French Pastry Cream

on January 9, 2014

Strawberry Tart With French Pastry Cream

These Strawberry Tarts With French Pastry Cream are easy to make yet elegant enough to WOW your guests.

2014-01-03-09-22-33

Strawberry Tart With French Pastry Cream

Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Cook Time: 45 minutes
Yields: 6 individual tarts
Equipment: 6 individual 4 1/2-inch tart pans with removable bottoms, 2 rimmed baking sheet pans, Stand mixer with the whisk attachment

Note: If making your own pie crust, the time of this recipe will vary (tip: make the pie crust the day before)

Ingredients:
1-quart whole milk
1 vanilla bean, seeded, reserve vanilla pod
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter
1 tablespoon heavy cream
6 large egg yolks, room temperature
6 tablespoons cornstarch
3/4 cup granulated sugar
1 box store-bought pie crust
24 to 26 strawberries, hauled and halved lengthwise
1/4 cup apricot jelly
1 tablespoon water
fresh mint sprig for garnish

Directions For Pie Crust:
Preheat Oven to 375 degrees F.
Roll out the dough and fit into the tart pans with removable sides. Do not 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 buttered foil, butter side down, and fill them with dried beans. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes, or until lightly golden brown. Set aside to cool completely.

Directions For Pastry Cream:
In the bowl of a Stand mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed for 3 to 4 minutes, or until very thick. Reduce to low speed, add the cornstarch. In a saucepan, on med-low heat add milk vanilla seeds and pod.  Bring the milk up to the *scalding point.

With the mixer still on low speed, slowly pour the hot milk into the egg mixture. Pour this mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon. Do this until the mixture thickens, 5 to 7 minutes. Don’t worry when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes. The custard will come together and become very thick, pudding-like. Off the heat, add the pure vanilla extract, butter, and heavy cream, whisk to combine. Pour the custard through a sieve into a bowl to ensure there the custard is completely smooth. Place plastic wrap directly on the custard and refrigerate until cold.

Fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Garnish with a small sprig of fresh mint.

In a small saucepan over low heat, melt the apricot jelly with 1 tablespoon of water until smooth and glaze-like. and brush the top of the tarts.

*Scalded milk:
Scalded milk is heated milk that’s right before the boiling point. Bubbles appear around the outer edge of the liquid and stay there continuously.

Click the link below for my recipe on homemade pie crust.

Homemade Pie Crust

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