![]() The pastry cream will have thickened slightly in the fridge so whisk it briefly to loosen it up before filling the tart. The crust and pastry cream may be prepared a day in advance and stored in the fridge.īoth can be used directly from the fridge and there is no need to first bring either to room temperature. This fruit custard pie can be served immediately or for best results, cover and chill for around an hour. Select fresh firm strawberries with a good colour, rinsed well and dried before slicing and arranging over the pastry cream.īrush the glaze over the strawberries and allow a few minutes for it to dry. It used to be that delicious strawberries were only available in the warmer months (read about eating seasonally), but these days juicy sweet strawberries can be found all the year round. If it becomes too thick, you will need to stir in a few drops of hot water to loosen it up or it will not brush on smoothly, creating a gloopy mess on the fruit. ![]() Note that the glaze will thicken as it cools. Prepare the glaze to a light syrupy consistency, then allow it to cool slightly before using a brush to dab it on the fruit. I like to use lemon juice for the glaze as it adds a tanginess which balances the sweetness of the jam, but you could also just use water. To make the glaze, choose a smooth apricot or strawberry jam rather than one with chunks of fruit. The glazeĪ glaze adds a lovely sheen and flavour, and prevents the fruit from drying out. The quick versionįor a quick version of this fruit tart, prepare the pastry cream a day in advance and use a 20 cm/9-inch pre-prepared pie tart or a roll of ready made shortcrust pastry dough. ![]() More information on Italian pastry custard, how to store it and it’s uses, can be found through the link above. This pastry cream is actually a custard and it’s an easy 20 minute recipe, made with milk, egg yolks, sugar, vanilla, lemon zest and rice flour or cornstarch. The custardĪfter the tart crust has cooled, it is filled with a delicious lemon flavoured, rich and creamy Italian pastry cream. Blind baking is the process of baking the pastry before adding an unbaked filling, so in the case of this fruit tart recipe, it is the only baking required. The pastry needs to be blind baked before filling with pastry cream. Once the dough is in the baking dish, place plastic wrap directly over the pastry and chill for at least 30 minutes to prevent greasiness developing and shrinkage. After baking, once the pastry cream is poured in, no one will notice. ![]() When transferring the pastry to the baking dish, don’t worry if the pastry rips a little as it can be patched it up with some leftover dough. Use a round loose bottom greased baking dish to prepare the tart so it can be removed easily before serving. do not overwork the dough or it will become tough.use room temperature eggs for easy incorporation with other ingredients, and cold butter to bind well with the flour, slowing the production of gluten from forming which would make the pastry tough.For best results keep these three points in mind: This comes about from the amount of fat in the dough, so the higher the fat content, the more tender the pastry will be.Ī good shortcrust pastry should be soft, light and crumbly. Shortness in pastry refers to how tender the texture is. The crust is made with shortcrust pastry, which is a type of pastry usually used for the base of a tart, pie or quiche. This strawberry custard tart recipe forms part of a collection of strawberry desserts which includes my strawberry frozen yogurt, easy strawberry coulis, chocolate dipped strawberries, and strawberry sundae. The crust is shortcrust pastry which is soft, light and crumbly, filled with a lemony Italian pastry cream (similar to a French crème pâtissière), a lightly sweetened, thick, lemon flavoured custard. You could also serve it with coffee or tea for a refreshing midday snack. Looking like a dessert from an Italian pasticcieria, it is a perfect holiday dessert and makes a very elegant centrepiece. This strawberry custard tart is our favourite fruit dessert for spring and summer, celebrating delicious juicy strawberries coming into the market. This classic strawberry tart has a wonderful crumbly crust, filled with delicious Italian pastry cream, topped with fresh refreshing strawberries.
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