Instead of staying in bed with a bad cold, I think I should get up to work on the computer. Couldn't remember the last time I logged into blogger but there are so many new posts of yummy dishes from my blogging friends. I guess if I don't change, the world still changing so I got to keep up...
I have been collecting tart tins and baking equipments at the moment so I can try to make some of the pies and tarts I always want to make. I got very excited with my first oblong tart tin. After I made this french dessert, I realise I don't have a plate long enough to fit it in. I'm using my bread board until I find a plate to fit it properly.
Strawberry Vanilla Tart
For the pastry:
200g plain flour
75g caster sugar
2 egg yolks
1/2 teaspoon vanilla essence
pinch of salt
2-3 teaspoon s of iced water
For the custard:
4 egg yolks
75g caster sugar
25g plain flour
1 teaspoon vanilla essence
2 tablespoons kirsch
For the topping and glaze:
450g equal sized strawberries, sliced
75g fresh strawberry, chopped
1 tablespoon caster sugar
5 tablespoons water
1/2 teaspoon gelatine mixed with 2 tablespoon hot water
Or replace the glaze with 1/3 cup strawberry jam stirs with 1 1/2 tablespoon water under low heat
- For the pastry: Put the sugar, butter, egg yolks and vanilla into a food processor and blend until smooth. Add the cold water and blend again then add in sift flour and salt. Use "pulse" action and blend until the dough is just combined.
- Transfer the dough to the working space lined with baking paper and dusted with a little flour. Knead gently until the dough is smooth and not sticky. Cover it with wrap and put into fridge for half and hour.
- Dust the rolling pin with a little flour, then roll the dough into thin long shape to fit into the oblong tart tin. Wrap up a little of the extra dough with plastic wrap and press along the side of the edges. Use a fork to prick some holds at the base and chill for further 15 minutes.
- Preheat the oven at 180c, line the base with baking paper with pie weight. Bake blind for 15 minutes. Remove the paper and pie weight and bake a further 10-15 minutes.
- For the custard: beat egg yolks and sugar until pale and thick, add in flour and vanilla.
- Bring the milk to boil in a saucepan then pour in the egg mixture and stir constantly. Cook gently in low heat until a few minutes until the custard is thicken. Add in kirsch and let it cool completely.
- Pour the custard over to the tart tin and spread evenly. Lay the top with sliced strawberries and glaze.
- For the glaze: Combine the strawberries, sugar and water in a small saucepan, let it simmer for a few minutes or until the strawberries become tender. Blend the mixture into a puree and add in the gelatine mixture. Return the puree into the pan and stir until it thickens.
- Keep the tart into the fridge for 4-5 hours until the custard is set and the flavour develops.
Source: adopted and modified from "Tarts Sweet and Savoury" by Maxine Clark