Monday, September 17, 2012

Strawberry, Blueberry and Raspberry Tart

 I absolutely love a nice strawberry tart. I came across these beautiful strawberries at the market and since I already had some raspberries and blueberries, I decided to make a berry tart. The filling is so delicious ..... it's a mix of crème pâtissière and crème chantilly. 

Michel Roux Recipe
Crème Pâtissière:

6 egg yolks
1/2 plus 2 tablespoons sugar
1/4 cup flower
2 cups milk - I used 1%
2 tablespoons vanilla

Whisk egg yolks and sugar in a bowl to a light ribbon consistency.
Whisk in the flour.
In a pan, heat milk and vanilla.
As soon as it comes to a boil, pour it onto the egg yolk mixture, stirring as you go.
Mix well, return to the same pan.
Bring to a boil over medium heat, stirring non stop with a whisk.
After few minutes, you should have a thick consistency.
Pour it in a bowl and cover it with plastic wrap.
Once cooled, store it in the refrigerator for up to 3 days.

Note: If you desire a chocolate crème pâtissière, add 3 oz melted semisweet chocolate to the crème pâtissière before cooling.

Crème Chantilly:

1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar

Whip cream and sugar until you get a thick consistency.
Store in the refrigerator until ready to use.

Pâte sucrée:

1 3/4 cups flour
1/2 cup (100 grams) butter, cubed and softened
1 cup confectioners' cugar, sifted
Pinch of salt
2 eggs, at room temperature

Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.

Preheat oven to 350 degrees
Have a 10 inch tart pan ready.
Cut out a 10 inch parchment paper.
Unwrap dough and roll out to a large circle, on a lightly floured counter.
Line the tart pan with the dough.
Cut out the edges.
Prick the pastry base few times with a fork gently-you don't want to make holes in the dough
Line the tart shell with the round parchment paper.
Fill with a layer of pie weights.
Bake for 20 minutes.
Remove pie weight and parchment paper.
Bake for another 10 - 12 minutes.
Remove form oven and let it completely cool on a wire rack.

To assemble:

Fold in 1/2 of your crème pâtissière with the crème chantilly.
Fill the tart shell with the mixed crème.
Arrange berries as you wish over the crème.
Sprinkle some toasted almonds.
and enjoy!

1 comment:

  1. oh my goodness, what a perfectly beautiful tart! i love the color of the berries. and your pate sucree crust looks absolutely gorgeous. mmm.


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