Strawberry tarts with JX

For ages I have been using this recipe (from 2 different sources) to make my strawberry tarts, but enough is enough and it’s time to compile it into one recipe that I can refer to easily since I’m making them with Jenny on Wednesday for the CMs.

It’s a combination of my mum’s apple pie pastry and Le Cordon Bleu’s fruit tart custard and my own tweaking as usual.

INGREDIENTS
Shortcrust pastry
300gm butter
450gm plain flour
2 tsp baking powder
150gm castor sugar
1-1/2 eggs (60gm per egg)
3/4 tsp vanilla essence
3/4 tsp salt

1. sift flour with salt and baking powder
2. cream butter and sugar till ribbon stage
3. add beaten egg, vanilla essence and fold in flour to form pastry dough, chill for half hr
4. roll pastry to 0.5cm thickness and cut out with green tea tin cover into circles
5. place circles in muffin cups, mould to fit.
6. blind bake in oven 180-190deg C for about 10-15 mins.
7. Let cool

Custard
400 ml milk (whole or 2%) (about 1 2/3 cups)
1/2 vanilla bean, split lengthwise or 1.3 tsp pure vanilla extract or vanilla bean paste
4 large egg yolks
67g granulated white sugar
27g all-purpose flour (2 tbsp and a bit)
27g cornstarch/corn flour
1/2 tbsp liqueur (I use amaretto, but Grand Marnier or Cointreau is better)

1. whip sugar and egg yolks together (Don’t let the mixture sit too long or you will get pieces of egg forming.)
2. Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
3. Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.)
4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
5. Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.
6. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
7. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
8. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract is using instead of a vanilla bean.)

9. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
10. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days.
11. Beat or whisk before using to get rid of any lumps that may have formed.

Waterproofing chocolate
1 bar Ritter Sport Alpine milk chocolate
2 squares of Ghirardelli Semi-sweet chocolate

1. Melt all the chocolate over a bain marie.
2. Brush over the blind baked pastry shells


3. Cut up strawberries into halves

4. Scoop the cooled custard into the pastry shells

5. Place one strawberry half into each pastry shell
6. Glaze

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