And the star of the night was this delicious mixed berry tartlet... so fresh and great to close a good night of appetizers, drinks and good time with my girlfriends... here is the recipe for you!
Ingredients:
For the dough:
1 plus 1/3 stick of butter
1/3 cup of sugar
1 egg
1 Pinch of salt
2 cups flour
Butter to grease the pan
Foil paper
Raw beans (any kind) to prevent pastry to rise
For the vanilla cream:
2 cups milk
1/3 cups sugar
1 tbsp vanilla extract
5 egg yolks
1/3 cup flour
4 tbsp melted butter
To finish tart:
Fresh strawberries, blueberries, blackberries and raspberries
Directions:
DOUGH
- In the stand mixer place all ingredients except the flour. Make sure the butter is cold. Once all ingredients are incorporated, add the flour to the dough.
- When all ingredients are incorporated and dough is smooth, set aside and refrigerate for at least 2 hours so the dough is easy to handle (if it’s warm or not cold enough it will get very sticky and hard to handle to make the crust)
- Place a sheet of parchment paper on the counter and roll the dough touching it the least possible with your hands (the parchment paper helps to extend the dough without touching it much).
- Place the crust into a greased pan, if is hard to remove the parchment paper, then put it back in the refrigerator for 15-20 minutes then try again.
- Pinch the dough with a fork and put the foil paper on top. Place the beans on top of the foil and distribute them evenly to make sure they cover all crust surfaces.
- Bake at 350F for 15 minutes then remove the foil and beans and leave an additional 5 minutes until the crust looks slightly brown but make sure it does not burn.
- Set aside.
VANILLA CREAM
- In a large pot put the milk with half the sugar and vanilla. Bring it to a boil at medium heat making sure it doesn’t spill.
- In the meantime, beat the yolks with the remaining sugar until they thicken up and take a light color. Add the flour and keep beating until incorporated. Reduce the speed to low.
- When the milk boils, take about ¾ cup and slowly (very slowly or you will cook the yolk mixture) start adding it to the yolk mix while you continue beating at low speed. When is all incorporated stop beating and pour the hot mix into the remaining hot milk rapidly agitating with the whisk to incorporate and avoid any lumps and the vanilla cream thickens (you need to see the bottom of the pot to know it’s ready).
- Remove from heat and add the butter whisking again until fully incorporated.
TO FINISH UP THE TART:
- Once the vanilla cream is ready, pour it into the cooled crust.
- Clean and rinse the berries. Cut the strawberries in half and start placing them around the edge of the crust with the bottom (wide side) first as shown in the picture.
- When you finished the circle of strawberries start randomly putting the rest of the berries, would recommend starting with the raspberries then filling the spaces with the blueberries and top with the blackberries to make a nice contrast of colors and flavors. Continue until the crust is fully covered.
- Refrigerate for at least 1 hour before serving. Serve cool
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Posted by: growing strawberries | 10/14/2012 at 07:15 PM