We have been enjoying high 60’s to low 70’s weather here in CA even though it is still winter. I already see a lot of cheap strawberries at the supermarket shelves and they are pretty cheap. I paid only $1.78 a punnet and have been buying it every other day. The one I bought last week were not as sweet so I decided to use it to make tart. The tart turns out beautifully – the slight tartness of the strawberries compliments the pastry cream really well. Carlos said it is one of the best tart he ever eaten. I think he just said that to make me happy ha ha.....
Ingredients for the tart shell:
210 gram flour
130 gram cold butter – cut into cubes
3 tbsp sugar
1/4 tsp salt
1 egg yolk
1-2 tbsp cold water
1. Put flour, butter, sugar and salt into a food processor fitted with metal blade. Process until the mixture resembles fine breadcrumbs.
2. Then add in the egg yolk. With the motor running, add in the cold water in tiny trickles, until the pastry just hold together. Remove from the processor, press together into a ball, wrap in plastic wrap and place in the fridge to rest for half an hour.
3. Grease a 9” tart pan with some butter. Roll out the pastry and line the tart pan. Prick the bottom with a fork four or five times. Rest the crust in the fridge for at least 30 minutes, before baking.
4. Pre-heat the oven to 375 degree F. Weight down the pie with some beans and blind bakes it until the edge of the crust is lightly brown. Remove the beans and continue to bake until golden brown. Remove from oven and let it cool down.
Ingredients for Pastry Cream:
2 cups whole milk
1/3 cup sugar
2 large eggs
2 tbsp unsalted butter – cut into small cubes
1/4 tsp salt
3 tbsp cornstarch
1 tsp vanilla extract
1. Pour the milk into a heavy saucepan. Add the salt, place over medium-high heat, and bring to just under a boil, stirring occasionally.
2. Meanwhile, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. When the milk is ready, slowly drizzle about 1/3 of the hot milk into the egg mixture, whisking continuously.
3. Pour the egg-milk mixture back into the hot milk and continue whisking until the custard is as thick as lightly whipped cream, about 2 minutes. The mixture must come just to the boiling point.
4. Remove from heat and immediately pour through a sieve into a bowl. Stir in the vanilla extract. Let cool for 5 minutes, stirring occasionally. Add in the butter, one cube at a time and continue to whisk it into the pastry cream until smooth.
5. Cover the bowl with plastic wrap, pressing directly onto the top of the cream to prevent a skin from forming and put in the refrigerator to cool.
Some sliced strawberries
4 tbsp strawberry jam
1. Warm up the strawberry jam in the microwave oven for 20 seconds. Mix well. Lightly brush the base of the tart shell with some of the jam.
2. Fill the tart shell with pastry cream. Arrange the sliced strawberries around the tart. Brush the balance of the strawberry jam all over the top of the tart. Serve cold.