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My Golden Pear: STRAWBERRY TARTS

Thursday, 27 June 2013

STRAWBERRY TARTS

 
This month's Classic French challenge is a French fruit tart.  Now, in all the times I have visited France I don't think I have ever been tempted to buy one of those glossy, sweet tarts that seem to adorn every French patisserie window that you pass.  I think it is the thought of cold custard that has always put me off.  So when Jen of Blue Kitchen Bakes set the challenge I decided to give them a go.  They were quite easy to make and would make a delicious dessert that would go well with most menus.  They were not overly sweet and were very light.
Delicious!
 
 
STRAWBERRY TARTS

 

Yield: 6 small individual tarts
 
Ingredients
  • 6 individual sweet shortcrust pastry cases (recipe here)
  • 4 large egg yolks
  • 65g caster sugar
  • 15g plain flour
  • 15g cornflour
  • 350ml full cream milk
  • 1 vanilla pod
  • 600g fresh strawberries
  • 1 tblsp seedless strawberry jam
Cooking Directions
  1. Using a sharp knife, split the vanilla pod lengthwise and scrape out the seeds. Add them, along with the pod, to the milk in a saucepan. Bring almost to the boil, being careful not to let it burn.
  2. Remove the milk from the heat, strain and set to one side.
  3. In a large mixing bowl, whisk together the egg yolks and sugar until light in colour.
  4. Add in the flour and cornflour and mix well.
  5. Slowly pour the hot milk onto the egg mixture, whisking all the time.
  6. Return the mixture back to the pan and bring back to the boil and simmer for one minute, whisking continuously, or until smooth.
  7. Remove from the heat and cover with wax paper pressed directly against the surface of the pastry cream to prevent a skin forming.
  8. Refrigerate until chilled.
  9. To assemble the tarts - fill the pastry cases about 3/4 full with pastry cream and decorate the top with whole, fresh strawberries or sliced as I have done.
  10. To glaze the tarts - Heat the strawberry jam until just melted and brush lightly over the strawberries.



Notes :

When making custard I always use a balloon whisk to stir the mixture whilst it is in the pan.  This prevents any lumps forming but remember to not use your best non stick pans if you do this.  I don't know how many pans I have ruined this way!

If you think the custard has turned a bit lumpy then pour through a sieve and your problem is solved.

If you want to prepare the tarts well in advance it is probably best to seal the pastry cases before you add the pastry cream.  Brush the baked cases lightly with some egg white and then pop back in the oven for 1 minute to seal.  This should prevent a soggy bottom.



Written by Angela Darroch

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22 Comments:

At 27 June 2013 02:59 , Blogger Elizabeth said...

What gorgeous little works of art! I want to jump in the photograph and start eating!

 
At 27 June 2013 04:16 , Blogger Angela Darroch said...

Thanks Elizabeth - nice to have you back :-)

 
At 27 June 2013 20:20 , Anonymous Mich Piece of Cake said...

What a gorgeous strawberry tart!

 
At 28 June 2013 02:01 , Blogger underthebluegumtree said...

I'm not a big fan of cold custard either but these little tarts look fantastic. I am sure I could scoff one, or two or.....

 
At 28 June 2013 02:12 , Blogger talesofpiglingbland said...

Blimey - those are amazing. What a good idea to arrange the strawberries like that - it makes such a difference

 
At 28 June 2013 06:11 , Blogger Angie Schneider said...

They look fabulous!

 
At 28 June 2013 06:54 , Anonymous Jacqueline @Howtobeagourmand said...

Like a work of art - French strawberry tarts are the best! Can't believe you have never been tempted to eat one. Displays in windows of boulangeries/pâtisseries are like art galleries- aren't they? One of the many things I love about France. You have done a great job here and I love the little design with the spoon Angela :-)

 
At 28 June 2013 11:35 , Anonymous Anne ~ Uni Homemaker said...

That is such a pretty tart! And you photographed it beautifully.

 
At 30 June 2013 12:14 , Anonymous Jen @ Blue Kitchen Bakes said...

I absolutely love how you've presented these tarts with the strawberries fanned out on top, it really shows off how succulent and juicy the strawberries are. Thanks for entering into Classic French :)

 
At 1 July 2013 03:10 , Blogger kitchen flavours said...

Gorgeous tarts! Love it the way you arrange the strawberries slices, looks very beautiful! And the spoon design is a wonderful idea. I can imagine how good these tarts must be, with the french cream and fresh strawberries! Yummy!

 
At 1 July 2013 08:12 , Blogger Angela Darroch said...

Thanks Mich

 
At 1 July 2013 08:15 , Blogger Angela Darroch said...

I'm glad I tried them - it doesn't feel like you are eating cold custard at all.

 
At 1 July 2013 08:16 , Blogger Angela Darroch said...

Thanks for the visit and the lovely comment. I thought it would make a change to slice the strawberries and it definitely make it easier to eat.

 
At 1 July 2013 08:17 , Blogger Angela Darroch said...

Thanks Angie

 
At 1 July 2013 08:18 , Blogger Angela Darroch said...

I was too busy trying other delicious treats LOL. Thanks for the lovely comment,

 
At 1 July 2013 08:18 , Blogger Angela Darroch said...

Thanks Anne and lovely to have you visit my blog.

 
At 1 July 2013 08:19 , Blogger Angela Darroch said...

It was a pleasure Jen - glad I finished them in time.

 
At 1 July 2013 08:20 , Blogger Angela Darroch said...

Mmm too delicious I think. I will definitely be making these again.

 
At 1 July 2013 21:54 , Blogger Zoe said...

Hi Angela,

Your strawberry tarts looks like flowers to me! They are so pretty :D

Zoe

 
At 8 July 2013 21:07 , Blogger Vicki Bensinger said...

Wow these are stunning!!! Is this a recipe you created? They're beautiful. I'd love to make these. I'm copying the recipe. Who wouldn't want to eat these?

 
At 1 August 2013 15:59 , Blogger Angela Darroch said...

Thanks Zoe - they are a bit easier to eat when the strawberries are sliced.

 
At 1 August 2013 16:01 , Blogger Angela Darroch said...

No I don't think I can take credit for these - it is a classic French recipe which has been around for many years.

 

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