Have you all noticed the plethora of strawberries at the market lately? The stores and farmer’s markets are buried under the weight of those amazing red berries. Recently, our local market had a ‘buy one, get one free’ deal. Well I jumped on that like a grad student to free food. In fact, I stocked up on four cartons of strawberries. Buy one? How about buy two, get four. That’s what I’m talking about! With all of those strawberries I just had to do something. Why not make a delicious tart with vanilla cream filling that got all over the place when we sliced and served it. The mess didn’t take away from the flavor though – this tart is good, real good.
Source: Baking Illustrated
1 egg yolk
1 T. heavy cream
1/2 tsp. vanilla extract
1 1/4 cups flour
2/3 cups confectioner’s sugar
1/4 tsp. salt
8 T. cold butter, cut into 1/2 inch cubes
2 cups half-and-half
1/2 cup sugar
pinch of salt
5 egg yolks
3 T. cornstarch or flour
4 T. cold butter, cut into four pieces
1 1/2 tsp. vanilla extract
1 1/2 cartons strawberries, hulled
1. Heat half-and-half, 6 tablespoons of sugar and salt in medium saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar
2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons of sugar and whisk until sugar has begun to dissolve and mixture is creamy. Whisk in cornstarch or flour until combined and the mixture is pale yellow and thick.
3. When half-and-half reaches full simmer, gradually whisk liquid into yolk mixture to temper. Return the entire mixture to the saucepan, scraping bowl with a rubber spatula. Return to simmer over medium heat, whisking constantly until the mixture is thickened and glossy, about 30 seconds.
4. Off the heat, whisk in butter and vanilla. Strain pastry cream through fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent skin from forming. Refrigerate for at least 3 hours and up to two days.
1. Whisk together yolk, cream and vanilla in a small bowl, set aside.
2. Place flour, sugar and salt in a food processor and pulse a few times to combined. Scatter butter pieces over the flour mixture.; process to the cut the butter into the flour until the mixture resembles coarse meal, about 15 1-second pulses. With the machine running, add the egg mixture until the dough just comes together, about 12 seconds.
3. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 48 hours.
3. Remove dough from the refrigerator (if it was in the fridge for more than an hour, let it come to room temperature until it’s malleable. As you’re working with it, if it it becomes too sticky, toss it in the freezer for 10 minutes and start again).
4. Roll out dough on floured surface into 13-inch round. Transfer dough to tart pan with a removable bottom. To do this, fold the dough carefully in half, then half again, place it in the tart pan and unfold. Press dough into the fluted sides of the pan. Set the dough-lined tart on a baking sheet or large plate and place in the freezer for 30 minutes.
5. Meanwhile, preheat oven to 375. If using a large plate, move tart to baking sheet and press a 12-inch square of foil into tart shelll and fill with beans, rice, or pie weights. Bake for 30 minutes, rotating halfway through. Remove from oven and carefully remove foil and weights. Continue to bake until it’s a deep golden brown, 5-8 minutes. Remove baking sheet from oven and let cool completely before putting everything together.
1. Pour filling into tart. Slice of stem ends of strawberries. Arrange strawberries in concentric circles around the tart, pointed end up. Quarter any remaining strawberries and use them to fill in the gaps between the larger berries.
2. Chill in refrigerator for at least 30 minutes or until ready to serve.