March 31, 2012

Recipe: Strawberry Tart

1 box of strawberries, hulled and cut into 4 slices (I used Korean ones)
A tablespoon of jam or marmalade, mixed with a teaspoon of water (for glazing)
1 sweet short crust tart shell
1 cup of pastry cream

Sweet short crust pastry

  • 250gm plain flour, sifted
  • 125gm salted or unsalted butter, chilled, finely chopped
  • 80gm icing sugar, sifted
  • 2 egg yolks
  1. Mix flour, sugar and butter in a large bowl until mixture resembles breadcrumbs.
  2. Whisk egg yolks then add to flour mixture. Mix with hands until it begins to form large clumps.
  3. Knead gently to bring together. Form into a flat disc for a round tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours. (Can keep in fridge up to 3 days)
  4. When ready to use, remove from fridge let thaw for about 10 mins. As the dough can be crumbly, place the disc in a 8 to 9 inch tart pan directly and press down into the edges and sides to form the crust.
  5. Place the pan in the freezer for 20 minutes or longer, then prick the bottom all over with a fork to allow steam to escape. Bake in a 205°C oven for 5 mins, before reducing to 180°C for 15 mins or till golden brown.
  6. Allow to cool for 20 minutes before adding the filling.

Pastry Cream recipe

  • 300ml milk
  • ½ vanilla bean, split lengthwise
  • 3 egg yolks
  • 50gm white sugar
  • 20gm all purpose flour
  • 20gm corn flour
  1. Heat the milk in a saucepan and scrape the vanilla seeds in, throw in the pod. Bring just to a boil, then remove from heat.
  2. Concurrently, beat the sugar and eggs till pale, thick ribbons in a large bowl. Add the flour and corn flour and gently stir in.
  3. Slowly pour the hot milk into the mixture, whisking as you go along until it is all combined.
  4. Return the mixture to the saucepan and bring to a boil on medium heat, stirring consistently until it thickens. Remove from heat and cover with a layer of cling wrap to prevent a skin from forming till ready to use. Makes enough for 1 tart.

When everything has cooled, fill the tart shell with the pastry cream and arrange the strawberry slices in a circle starting from the outside and build your way in. Place 1 full strawberry in the middle and glaze with a pastry brush. Voila!

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