Fresh Fruit Tarts with Pastry Cream

PORTLAND PEEPS


(a slightly modified recipe from Miette pastry shop in San Francisco)


Makes ten 3 1/2 inch or two 7-inch tarts


Pastry Shells:

3 1/3 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 cup cold unsalted butter, cubed

2 large egg yolks

6-8 Tablespoons heavy cream

1. Combine the flour, sugar and salt in the bowl of a stand mixer. Mix on low speed for 30 seconds using your paddle attachment. Add the cubed butter and beat until the mixture is as fine as cornmeal (about 5 minutes). 


2. In a separate bowl, whisk together the egg yolks and 2 tablespoons of the cream. Add this to the flour mixture in the mixer bowl and mix it all until just combined. Add more cream 1 tablespoon at a time until the dough comes together into large chunks. Gather the dough into a ball, pat it into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes. 


3. Divide the dough to make the portions you need and pat gently into disks. Roll out each dough disk on a lightly floured surface to about 1/4 inch thick and 1 inch larger in diameter than the pans you’re using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the top rim of the pans. Prick all over the bottom with a fork and place them in the freezer for 30 minutes. 


4. Preheat the oven to 350°F. Bake the shells for 20-25 minutes or until golden brown. Cool in the pan, remove and cool completely on a wire rack before filling.


Pastry Cream:

2 cups whole milk

1/2 vanilla bean

7 large egg yolks

1/2 cup sugar

2 Tablespoons cornstarch

2 Tablespoons unsalted butter, room temperature


1. Pour the milk into a medium saucepan. Use a sharp knife to slit the vanilla bean lengthwise and scrape the seeds into the milk. Throw in the pod. Heat until almost boiling (bubbles will begin to form at the edges). Remove from heat, cover and let steep for 1 hour.


2. In a medium bowl, whisk together the egg yolks, sugar and cornstarch until smooth. Set the bowl on a kitchen towel or nonskid surface and whisk the egg mixture while pouring about 1/2 cup of the hot milk into the mixture to temper. Gradually pour in the rest of the milk, whisking constantly. Pour the contents of the bowl into the pan and turn the heat to medium-low.


3. Cook, whisking constantly until the mixture thickens and comes to a slow boil, about 2 minutes. Immediately strain the cream through a fine-mesh sieve into a clean container. Discard the vanilla bean. Let the pastry cream cool to room temperature, about 10 minutes, then whisk in the butter until it’s incorporated.


4. Cover the pastry cream with plastic wrap, pressing the plastic directly on the surface of the cream to prevent a skin from forming. Refrigerate until well chilled, at least 1 hour and up to 3 days.


Final assembly: Divide the chilled custard among the shells evenly. Top with blueberries, raspberries, strawberries, or your favorite fruit. Make sure to wash the fruit just before placing it onto the cream filling so that it stays firm and fresh.

Comments