I am writing this post on the go today. A little bit this morning during a work break, a bit on the road to choir rehearsals and the remaining part on the road home. Sometimes you just "gotta do what you've gotta do." A friend of mine noticed my playing around with the picture I was preparing for instagram and asked how I find manage to find time to bake and blog. I don't think I could have said anything other then what I did; when you love doing something this much, you find time.
Have I mentioned yet how much I love custards? I don't think it's possible to over indulge with this one. As someone somewhere stated "this is the most outrageously decadent pudding you will ever eat." I couldn't agree more. Fresh fruit, especially berries compliment the pastry cream perfectly so making this with strawberries was truthfully a response to some weekend cravings.
Strawberries & Crème Pâtissière Tart
- 1 vanilla bean
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup sugar
- 5 egg yolks
- 3 Tbsp rice flour
- pinch of salt
- 4 Tbsp unsalted butter, cut into cubes
- 8 Tbsp unsalted european butter, softened
- 3/4 cup powdered sugar
- 1 egg yolk
- 2 cups all-purpose flour, sifted
- pinch salt
- 1-2 Tbsp heavy cream
- 3 qt fresh strawberries
- 1/3 cup apple jelly
- For the cream: slice the vanilla bean in half lengthwise, scrape out the seeds and add to a small saucepan along with the milk, cream. Add half of the sugar called for and bring to a simmer over a medium heat.
- Meanwhile in a medium bowl, whisk together yolks, remaining sugar, rice flour and salt until mixture lightens in color.
- Using a ladle or simply pouring straight from the saucepan, slowly add the hot milk mixture to the eggs, whisking constantly until completely combined. Pour mixture back into the saucepan and return to heat.
- Continue to whisk the cream in the pan until bubble start to break the surface and mixture reaches a pudding consistency. Remove from the heat and whisk in butter until completely combined.
- Transfer cream into a bowl and cover with plastic wrap, allowing wrap to cling directly to the surface of the cream to prevent a milk skin from forming. Chill for a minimum of 2 hours and up to two days if making ahead.
- For the tart shell: in a medium bowl, combine the softened butter with powdered sugar until homogenized. Add egg yolk and continue to mix until completely combined.
- Stir in flour and salt and mix until mixture comes together, it will be crumbly. Turn dough out onto your work surface and "knead' it slightly. You want to do more of a stretch and gather type of technique. Add heavy cream 1 Tbsp at a time only as necessary if the dough does not come together at all. Dough should still remain crumbly. Wrap dough in plastic wrap and chill for a minimum of one hour or up to two days if making ahead.
- Remove dough from the refrigerator and allow to warm up slightly so that it is malleable. Unwrap and roll out dough into a 30 to 15-inch circle (depending on the size of your tart pan) between two sheets of parchment paper. Transfer the dough into your tart pan by simply rolling up the dough onto your rolling pin and unrolling it over the pan.
- Gently press the dough into the crevices of the pan before running your rolling pin along the edge of the pan to trim the extra dough. If the dough tears, simply patch it up with the extra dough. Place the dough-lined pan into the freezer to set for half an hour.
- Pre heat your oven to 375 degrees fahrenheit and adjust the rack to the middle position. Remove the dough-lined pan from the freezer and line with a sheet of foil that has been sprayed with cooking spray. Fill the foil lined dough with pie weights or uncooked dry beans. Bake for 30 minutes until golden, rotating halfway through the baking time. Remove foil and weights and continue to bake the shell for an additional 5 minutes until the dough is golden brown in color. Allow tart shell to cool for 30 minutes before filling.
- Assembly: clean the strawberries by wiping them by hand with a damp paper or cloth towel. Trim and slice them as desired, set aside until ready to use.
- Remove the pastry cream from the refrigerator and fill the tart shell. You can do this with an offset spatula or piped via a party page filled with the cream. Top with strawberries in a circular fashion until completely covered.
- In a small saucepan bring jelly to a boil and cook until smooth and free of any lumps. Lightly brush jelly onto strawberries using a pastry brush. You can serve immediately or chill this tart for up to half an hour prior. Enjoy!