Let's Dish With Linda Lou

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

Strawberry Tart With French Pastry Cream

on January 9, 2014
picture of dessert

Roller Coaster for Your Taste Buds!I first start out by taking the seeds out of a fresh vanilla bean and putting then into a pot with 1 quart of whole milk. i also drop the vanilla bean pod in as well to get as much flavor out of it as I can. Turn on the heat to about medium stirring gently. The milk does not need to boil in fact you just want to scald the milk. When around the outer rim of the pot there starts to appear bubbles and they stay there continuously, you should then be a the scalding stage. So while this is happening I crack six eggs yolks into a large glass bowl and add six tablespoons of corn starch and one 3/4 cup of sugar to the yolks and whisk until the ribbon stage and the eggs have lightened and doubled in volume. Pull the vanilla bean pod out of the hot milk and now we need to temper the eggs so they don’t scramble. So for this I add one ladle of the hot milk into the egg mixture whisking quickly to bring the temperature of the eggs closer to the milk. I may do that one more time. Now I pour the egg mixture into the pot with the remaining milk and keep whisking while I turn the heat up a little. This may take a few minutes, but the mixture will start to thicken. Be sure not to stop whisking, when the mixture just starts to boil, take it off the heat, still whisking and add a tablespoon of butter in and mix until butter has melted. At this point pour the mixture into a glass bowl and cover with plastic wrap directly over the filling so that no air reaches it. Place in the refrigerator until the filling has completely set and is cold. ThisImageImageImageImageImageImageImageImageImageImage will take a few hours. Now you can of course make your own pie dough or buy it from the store and fill your tart tins with the dough. Once you have done this place them back into the refrigerator to rest and this will insure the sides will not shrink. Then line each with foil and fill will dry beans to hold the dough in place. Bake them off for about 20 minutes. Take them out removing the foil and beans. I then dot the bottom with a fork just to be sure they won’t puff up and to release any steam. Bake for another 20 minutes or so or until golden brown. Another tip is to brush egg whites on the bottom to seal the dough before the second baking and that is suppose to keep the filling from making the dough on the bottom from getting mushy but I have not tried that one yet. When the tart shells have finished cooking, let them cool completely before filling them. You can put whatever fruit you like on top. I brush a little heated apricot jam over the top to give everything a beautiful shine.


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