12/09/2013
Berry Tartlets
(for custard cream)
5 extra large egg yolks (room temperature)
3/4 cup sugar
3 T cornstarch
1 1/2 cups scalded milk
1/2 t vanilla extract
1 t brandy
1 T unsalted butter
1 T heavy cream
(for tartlet)
1 1/4 cups all purpose flour
3 T sugar
1/2 t salt
6 T cold unsalted butter, diced
2 T cold shortening
1/4 cup ice water
2 pts berries
1/3 cup apricot jelly
1 t water
3 T pistachio pieces (optional)
>how to make<
(for custard cream)
*In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium high speed for 4 minutes, or until very thick.
*Reduce to low speed, and add the cornstarch.
*With the mixer still on low, slowly pour the hot milk into the egg mixture.
*Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5~7 minutes.
*Cook whisking constantly with a whisk for another 2 minutes; the custard will be thick, like pudding.
*Stir in the vanilla, brandy, butter and heavy cream.
*Pour the custard through a sieve into a bowl.
*Place plastic wrap directly on the custard and refrigerate until cold.
(for tartlet)
*Combine the flour, sugar and salt in a small bowl and place in the freezer for 30 minutes.
*Put the flour mixture in the bowl of a food processor fitted with a steel blade.
*Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.
*Add the ice water and process until the dough comes together.
*Dump on a well floured board and form into a disc.
*Wrap in plastic and chill for at least 30 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Roll out the dough and fit into tartlet pans with removable sides.
*Cut off the excess by rolling the pin across the top of each pan.
*Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice.
*Bake for 10 minutes.
*Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15~20 minutes until lightly browned.
*Set aside to cool.
*Before serving, fill the tart shells with the pastry cream.
*Arrange the berries decoratively on top of the cream.
*Melt the apricot jelly with water and brush the top of the tartlets.
*Sprinkle with pistachios, if desired.
(for custard cream)
5 extra large egg yolks (room temperature)
3/4 cup sugar
3 T cornstarch
1 1/2 cups scalded milk
1/2 t vanilla extract
1 t brandy
1 T unsalted butter
1 T heavy cream
(for tartlet)
1 1/4 cups all purpose flour
3 T sugar
1/2 t salt
6 T cold unsalted butter, diced
2 T cold shortening
1/4 cup ice water
2 pts berries
1/3 cup apricot jelly
1 t water
3 T pistachio pieces (optional)
>how to make<
(for custard cream)
*In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium high speed for 4 minutes, or until very thick.
*Reduce to low speed, and add the cornstarch.
*With the mixer still on low, slowly pour the hot milk into the egg mixture.
*Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5~7 minutes.
*Cook whisking constantly with a whisk for another 2 minutes; the custard will be thick, like pudding.
*Stir in the vanilla, brandy, butter and heavy cream.
*Pour the custard through a sieve into a bowl.
*Place plastic wrap directly on the custard and refrigerate until cold.
(for tartlet)
*Combine the flour, sugar and salt in a small bowl and place in the freezer for 30 minutes.
*Put the flour mixture in the bowl of a food processor fitted with a steel blade.
*Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.
*Add the ice water and process until the dough comes together.
*Dump on a well floured board and form into a disc.
*Wrap in plastic and chill for at least 30 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Roll out the dough and fit into tartlet pans with removable sides.
*Cut off the excess by rolling the pin across the top of each pan.
*Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice.
*Bake for 10 minutes.
*Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15~20 minutes until lightly browned.
*Set aside to cool.
*Before serving, fill the tart shells with the pastry cream.
*Arrange the berries decoratively on top of the cream.
*Melt the apricot jelly with water and brush the top of the tartlets.
*Sprinkle with pistachios, if desired.
Labels: berry tartlet recipe, tartlet recipe
