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| Tart Shells |
The tart dough was a little difficult to work with. I think it has something to do with the (large) amount of butter in the dough. Patience counts!! And keep an ice cold baking sheet on hand!
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| Almost Fruit Tart |
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| Strawberry Tart |
Pâte Sucrée
Adapted from Dorie Greenspan's Paris Sweets: Great Desserts From the City's Best Pastry Shops
Ingredients:
2 1/2 sticks (10 ounces; 290 grams) unsalted butter, at room temperature
1 1/2 cups (150 grams) confectioners’ sugar, sifted
Lightly packed 1/2 cup (2 1/4 ounces; 70 grams) ground blanched almonds
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 1/2 cups flour (490 grams) all-purpose flour
Directions:
1. Using a stand/handheld mixer, cream the butter ans sugar until creamy.
2. Mix in the sugar, almonds, and vanilla.
3. Beat in the eggs, one at a time until fully incorporated.
4. Using a spatula, mix in the flour and salt until just incorporated. Do not over mix at this point, the dough should be crumbly.
5. Divide into 3 - 4 portions, clingwrap them and refrigerate overnight. The dough can be refrigerated up to 3 days and frozen up to 2 months.
6. Roll the dough and line your tart pan. Chill for at least an hour. Freeze 'em, even better!
7. Preheat your oven to 350F or 180C and bake blind the tart for 17 - 25 minutes, depending on the size of your tart pan. Remove beans/weights if using, and bake for an additional 5 minutes.
8. Unmold the tart, and let it cool completely on a wire rack before using.
Vanilla Pastry Cream / Custard
Adapted from Dorie Greenspan's Paris Sweets: Great Desserts From the City's Best Pastry Shops
Ingredients:
2 1/2 sticks (10 ounces; 290 grams) unsalted butter, at room temperature
1 1/2 cups (150 grams) confectioners’ sugar, sifted
Lightly packed 1/2 cup (2 1/4 ounces; 70 grams) ground blanched almonds
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 1/2 cups flour (490 grams) all-purpose flour
Directions:
1. Using a stand/handheld mixer, cream the butter ans sugar until creamy.
2. Mix in the sugar, almonds, and vanilla.
3. Beat in the eggs, one at a time until fully incorporated.
4. Using a spatula, mix in the flour and salt until just incorporated. Do not over mix at this point, the dough should be crumbly.
5. Divide into 3 - 4 portions, clingwrap them and refrigerate overnight. The dough can be refrigerated up to 3 days and frozen up to 2 months.
6. Roll the dough and line your tart pan. Chill for at least an hour. Freeze 'em, even better!
7. Preheat your oven to 350F or 180C and bake blind the tart for 17 - 25 minutes, depending on the size of your tart pan. Remove beans/weights if using, and bake for an additional 5 minutes.
8. Unmold the tart, and let it cool completely on a wire rack before using.
Vanilla Pastry Cream / Custard
Adapted from Dorie Greenspan's Paris Sweets: Great Desserts From the City's Best Pastry Shops
Ingredients:
6 egg yolks
6 tbsp sugar
4 tbsp corn starch
500 ml milk
Directions:
1. Heat the milk on a pot/pan whichever works for you until it just begins to simmer. Remove from heat.
2. Meanwhile, whisk the egg yolks, sugar and corn starch until pale and ribbony.
3. Temper the egg mixture by pouring 1/4 cup of the heated milk into the egg mixture while continuously whisking. Pour the rest of the milk into the egg mixture, whisk whisk whisk! And put this mixture back into the heat.
4. Put the mixture back into the heat and whisk continuously until the it thickens and begins to boil. Remove from heat. Do not stop whisking while heating or the mixture will curdle and you won't get a smooth custard.
5. Pour your custard into a bowl, cover it with a cling film, making sure that the film touches/covers the surface of the custard. Let cool, and refrigerate until ready to use.
Ingredients:
6 egg yolks
6 tbsp sugar
4 tbsp corn starch
500 ml milk
Directions:
1. Heat the milk on a pot/pan whichever works for you until it just begins to simmer. Remove from heat.
2. Meanwhile, whisk the egg yolks, sugar and corn starch until pale and ribbony.
3. Temper the egg mixture by pouring 1/4 cup of the heated milk into the egg mixture while continuously whisking. Pour the rest of the milk into the egg mixture, whisk whisk whisk! And put this mixture back into the heat.
4. Put the mixture back into the heat and whisk continuously until the it thickens and begins to boil. Remove from heat. Do not stop whisking while heating or the mixture will curdle and you won't get a smooth custard.
5. Pour your custard into a bowl, cover it with a cling film, making sure that the film touches/covers the surface of the custard. Let cool, and refrigerate until ready to use.
Assembly
1. Get your tart shell, custard and any fruits of your choice ready.
2. Spread the cold custard into the tart shell until its almost full. Decorate with fruits on top.
3. DONE! Enjoy!
1. Get your tart shell, custard and any fruits of your choice ready.
2. Spread the cold custard into the tart shell until its almost full. Decorate with fruits on top.
3. DONE! Enjoy!
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