Saturday, July 7, 2012

Strawberry Tart

I have a prebaked  tart shell in the freezer which I had baked last week and thought it would be nice to use it to make a strawberries tart.  Strawberries are flooding the market now and although not cheap, they are more affordable at this time.  First, fill it with pastry cream and use the strawberries to decorate the top.

 The blind baked tart shell and the sliced strawberries.  I used David Lebovitz's recipe to make this tart shell.  The recipe is slightly different from the usual method.

90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil (I used canola)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour

 Preheat the oven to 410º F (210º C).

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.

2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.

4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.

5. Once the dough is cool enough to handle, pat it into the shell with the heel of your palm and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching up any cracks.

6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.

7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.

I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.

8. Let the shell cool before filling.

Pastry cream:

200g whole milk
1 vanilla bean, split lengthwise, with seeds scrapped
3 egg yolks
50g castor sugar
20g corn flour, sifted

Add milk, vanilla bean and seeds to a saucepan and bring to a boil.
In a clean bowl, beat egg yolks and sugar together until mixture is pale yellow. Add flour and mix well.
Add hot milk to the egg mixture and fold to combine. Remove vanilla pod and discard.
Return mixture to saucepan and bring to boil again, stirring constantly until mixture becomes smooth and glossy. Remove from heat and transfer to a bowl, cover with cling film and place in freezer to cool before folding in some whipped cream to lighten before filling the tart shell.  Enjoy!

Looks yummy huh! Just love the strawberries! Keeps well wrapped in cling film and refrigerated. The crust remains crunchy even on the next day!
I am submitting this post to Bizzy Bakes

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