This past Saturday my family got together for dinner, so I decided to make one of their favorite desserts...a fresh fruit tart filled with traditional vanilla pastry cream - they love anything made with fresh fruit. It was delicious, but since I didn't have any gelatin on hand to stabilize the pastry cream, it kinda ran out the sides of the tart when we sliced it. Personally, I would prefer to make individual sized fruit tarts because it preserves the visual presentation of the tart... the larger tart is really not the same after its been sliced.
...and for the recipes
Paté Sucrée
1 # butter, softened
8 oz sugar
1 tsp vanilla extract
1 tsp lemon zest
2 eggs, room temp
24 oz AP flour
1/2 tsp salt
1. cream butter and sugar on low speed
2. add vanilla and lemon zest
3. add eggs, one at a time
4. sift dry ingredients, add to bowl and mix to bring everything together
5. knead the dough on the table, shape into a block
6. rest the dough in the refrigerator, about 3 hours or overnight
Pastry Cream
1 qt milk 8 egg yolks
10 T cornstarch
8 oz sugar
(vanilla)
(2 oz butter)
1. bring most of the milk to a simmer
2. whisk the sugar and the cornstarch together
3. place the eggs in a stainless steel bowl
4. slowly whisk the sugar/cornstarch mixture into the yolks
5. add the simmering milk, making sure all the sugar granules melt
6. pour the batter back into the pot and boil for several minutes until the pastry cream thickens significantly and the starchy taste has dissipated
-continuously stirring with a whisk
7. take the pot off and add the butter
8. strain the pastry cream in a sieve to remove the chaleaze
9. cool in an ice bath
2. whisk the sugar and the cornstarch together
3. place the eggs in a stainless steel bowl
4. slowly whisk the sugar/cornstarch mixture into the yolks
5. add the simmering milk, making sure all the sugar granules melt
6. pour the batter back into the pot and boil for several minutes until the pastry cream thickens significantly and the starchy taste has dissipated
-continuously stirring with a whisk
7. take the pot off and add the butter
8. strain the pastry cream in a sieve to remove the chaleaze
9. cool in an ice bath
2 Comments:
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December 11, 2008 at 10:14 AM
ahh your stuff looks so pretty and yummy! :)December 25, 2008 at 8:21 PMlooks delicious!
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