Tender pastry filled with smooth pastry cream and topped with fresh summer berries - a perfect summer treat.
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Funny, I just made this last week using a recipe from Sherry Yard. I didn't add a glaze.
I had a lot of trouble making a dough that actually stuck together and could be lifted and moved without simply breaking up. In the end, I just moved it to the pie form bit by bit, Playdoh-style.
My husband grew up in Scotland where custard is considered one of the 4 food groups. I always get him to make custard and did in this instance. The first time we made the recipe, he kept going on and on about how the custard just wasn't right while he was making it. He kept saying how stiff it was and shouldn't be like this....
Nevertheless, the tarts were amazing, so much so, that we made another batch a few weeks later.
My husband "the chef", ahem... decided to alter the recipe. We ended up eating runny custard on a pie shell with fruits scattered here and there.
So, you may think that the custard is thick, but I'm sure that the folks at Rouxbe have tested and tried it. Believe me, I have.
1. I had extra apricot glaze, so I just poured it over the last 2 tarts instead of brushing it on. Bad idea. They were much too sweet and the glaze overpowered the other flavors. I think I may leave one of the tarts unglazed to try that, or even a dusting of confectioners' sugar sounds appealing.
2. When rolling out the dough, next time I will alternate between working with the dough on the counter and the dough that is still in the refrigerator. I'm sure if I worked faster it would stay cold long enough, but this technique I think will help.
3. I will have my ice bath set up and ready to go instead of trying to assemble it while intermittently whisking my custard on the stove top. My custard came out with a few lumps and was probably a little bit overcooked.
Please let me know how long the entire cooking process took (up until the refrigeration of the tarts for 2 hours prior to serving). Also, I was unable to find 4 1/2" tart pans, but I did find 4". Will I be safe in assuming there will be enough dough for 8 tarts?
Start to finish, these tarts will take approximately 6 hours (total time has been updated). If you haven't worked much with dough though (i.e. shaping and lining the tart pans) or if you haven't made pastry cream before, you will likely need more time.
4-inch tart pans are fine. Baking might be a tad shorter but just monitor them. You will have enough dough for 8 tarts and probably some pastry cream left over. It will keep in the fridge for a few days and is yummy enough to be eaten with a spoon :) Happy baking!
Hello. I joined at Christmas as a NON-cook, I could burn water if given the chance. I'm now scoring brownie points left, right and centre with my partner. Many thanks!
Back to the question: Over here in the UK we have two main grains of white sugar, granulated and the finer caster sugar. Caster is used almost exclusively for cooking, but granulated is so commonly used for alsorts, recipies over here specify which one to use. Do you have the same in Canada or the States? If so, which one is assumed when a recipe includes 'sugar'?
In the North America, regular granulated sugar is what is generally used in recipes. If a recipe requires caster sugar (also called superfine, berry or bar sugar - so named because the smaller crystals dissolve quicker), it will generally specify in the recipe. Hope this helps!
So glad to hear that you are getting so many brownie points...keep up the good work!
I made this for my boyfriend for his birthday, it took 6 hours and he absolutely LOVED it. He ate a double serving and it disappeared in only a few days. Previously we had to buy them, they're called jardinière out here, but they are made with cake mix and I don't like it. I had been looking for a custard recipe for a long time. I was so happy to find this. This was amazing. I do have a question though: anybody have any ideas what to do with leftover egg whites?
What could be the possible reason? Undercooked? It did get thick in the sauce pan, but never boiled. wrong measurement for cornstarch? Tbsp are confusing, I am used to using digital scales and metric system... Tarts were really tasty anyway, I just want to understand what went wrong
Could be a number of things. Pastry cream should be brought to a boil to cook out the starch flavor. The cornstarch prevents the eggs from scrambling, so it's ok to bring it to the boil for couple of minutes. Measurements always have an impact on pastry/baking, so, yes, that could have affected things. I prefer using a scale myself, but many people don't have them, so we tend to put measurements in cups, etc. 1 tbsp of cornstarch is approximately 8 grams. If you want a stiffer pastry cream, use a bit more cornstarch next time. Lastly, make sure the pastry cream was chilled properly and allowed to set. Hope this helps! Cheers!
I made these at a friends house in Wisconsin. Made everything from fruit from vines. I used my own cream and dough recipes, but the idea came from this recipe. Try this with raspberries, blackberries, and strawberries. I served this with Crème d'Orange (heavy cream, beaten with sugar, Gran Marnier, oange zest, and vanilla extract). To DIE for. But no matter how you serve it, this is a dessert that is priceless, and that is a great, light treat for with friends.
Yes, hot liquids should be added bit by bit to eggs to prevent them from curdling. In this case, because the mixture contains cornstarch, the eggs won't curdle when placed back over the heat to cook the mixture. In other cases without the cornstarch, you especially need to be careful not to overheat the mixture or it will curdle. Cheers!
In Taiwan we we don't have that much fresh berries (only strawberries when they are in season....other types of fresh berries like blueberries and cranberries are quite expensive....we have no fresh raspberries here), so is it okay to buy frozen berries mix? (a mix of blueberries, cranberries and raspberries). What should I be aware of when baking with frozen berries? thanks alot!
Frozen berries aren't ideal just because once they thaw, the excess moisture will water down the pastry cream and crust. You could make a Berry Compote using the frozen berries. Once made, let it completely cool and then spoon it over top of the tarts. Alternatively, choose a different fruit that is in season in your area such as sliced mango, papaya or starfruit. Cheers!