I’m sorry I haven’t been around…
I’ve been caught up in some of my business(which involved staring at textbooks and math equations relentlessly)…
If you’re a new reader, hello and welcome :)
Hope are enjoying it :)
This is going not going to be one of my usual posts, it’s going to be somewhat more quick and direct because at the moment I am busy, and I just wanted to post something quickly…
Also, some of you commented and emailed me for step by step pictures of each of posts, and here’s why I don’t want to do this:
I have nobody around most of the time to take pictures for me, so I’ll have to take them myself. No it’s not because I’m lazy, it’s because I will get involved in what I’m making and forget to take pictures, so you’ll probably end up with half of the pictures for all the steps…
I will try however :)
I know I’ve said this before, but just in case you don’t know: if some of you have questions about anything, feel free to email me, or just leave a comment below, and I’ll reply to your email and/or comment! My email is: firstname.lastname@example.org. If you want to tweet me as well, go ahead! My username is @thenexperiments (there’s also a follow button on the side somewhere).
Now about this tart I’m supposed to be talking about… I’ve had this recipe, and these pictures for a while now, except I never got around to posting, and I forgot about it, until now when I realized it was strawberry season, and this would be perfect for use!
I really love this tart. Its crust is amazing, and ridiculously flaky and buttery. The pastry cream, isn’t fully solid but it ta
stes great, and it uses a only a little of heavy cream(I’m really attempting to find recipes for things without heavy cream, its notoriously bad for you! How ever I am being a little hypocritical, considering the tart shell, but I cannot not use that shell! its amazing!)…and the topping of the fresh
strawberries really just is great :) It adds a fresh taste to it :)
Hope you try and enjoy it!
Fresh Strawberry Tart
- 1 pack of strawberries(16 oz.) quartered.
- tart shell(recipe below)
- pastry cream (recipe below)
Use this recipe from David Lebovitz for the tart I followed the whole thing exactly, and he has pictures of certain steps as well :)
Modified from Barefoot Contessa in Paris via Culinate
- 5 large egg yolks at room temperature
- 3/4 a cup sugar(I didn’t fully fill each of the cups to minimize the sugar content in this somewhat)
- 3 tbsp. corn starch
- 1 1/2 cups of scalded milk(scald the milk by heating it at a medium, until it develops a skin on top and that skin starts to rise and turn off the heat before the whole thing boils over. note: scald this right before you start the first step of this)
- 3/4 tsp. pure vanilla extract.
- 1 tsp. rum
- 1 tbsp.unsalted butter
- tbsp. heavy cream
- Whip up the eggs and sugar, until it become a very pale, almost white-ish yellow and the mixture will be very thick.
- If you are using a mixer, lower the speed of the mixer and add in the corn starch. if you are doing this by hand, simply mix in the cornstarch.
- Then while constantly mixing pour the scalded milk into the egg yolk and sugar mixture. Don’t stop mixing, or the eggs may scramble.
- Pour all of this, in to a medium pan, and put it on medium heat stirring with a whisk.
- After a while this will start to look at though it is curdling, so at this point start stirring vigorously with the whisk.
- after a while it will come together a little bit more and that is when you put in the rum, vanilla extract, butter, and heavy cream. Stir it in and continue to cook for a minute, then remove from heat.
- Grab a strainer, and put it over a a bowl and strain the mixture.
- Cover the bowl of the mixture, and put it in the refrigerator until it is cool.
- make sure pastry cream, and the tart shell are cooled down completely.
- pour the pastry cream into the tart shell. Be careful, the tart shell is a little delicate, and spread it out evenly.
- top the whole thing with the strawberries, you can simply toss them on there, or arrange them like I did, what ever you like.
Hope you enjoy!