Hello!
Just a quick little update for you, with a quick little recipe to go with it - a simple fruit tart. The main component of the tart that might be a little tricky is the creme patissiere, or pastry cream, which you do need to keep an eye on.
For the actual tart case, use a portion of the pate brisee from the blueberry pie recipe (first post on this blog). That should give you more than enough pastry to line one tart tin, and I found that I actually had a bit left over. Quick note - do try to roll the pastry out as thin as you can manage, to make sure you have a really nice crisp pastry case (to leave space for oodles of pastry cream filling). Remember to bake the pastry case all the way through since you won't be baking it again after you've filled it.
The recipe stated below is for the creme patissiere.
4 egg yolks
100g caster sugar
25g plain flour, sifted
1 vanilla pod (scored down the side), or 1 teaspoon of good-quality vanilla extract
350ml full cream milk
In a bowl, whisk together your egg yolks and sugar until the mixture becomes thickened and pale. Stir in your flour until well combined.
If using a vanilla pod, place it in a saucepan with the milk and bring it slowly just up to the boil. Remove the vanilla pod and pour the hot milk over the egg mixture, whisking the entire time. It's important that you keep whisking throughout the process, to prevent lumps of cooked eggs forming and to let the mixture incorporate properly.
Once the mixture has fully mixed together, return it to the saucepan and stir over a low-medium heat until it comes up to a gentle boil. Be careful not to let the bottom of the mixture burn. It must boil in order to thicken.
Continue to cook the mixture for a further few minutes, stirring continuously until it has thickened and any lumps have disappeared. If it does appear lumpy, whisk until the lumps break up. You can also pass it through the sieve if the mixture goes too lumpy during the cooking process. If using vanilla essence instead of the vanilla pod, stir it in now.
Cover and place aside until the creme patissiere has cooled.
Now, once it has cooled properly, you could use it as a base filling for a simple fruit tart (which is what I did).
Just take your fully cooled and cooked through pastry case and fill it with your creme patissiere. Then grab some soft fruits to layer over the top.
I chose blueberries...
Just a quick little update for you, with a quick little recipe to go with it - a simple fruit tart. The main component of the tart that might be a little tricky is the creme patissiere, or pastry cream, which you do need to keep an eye on.
For the actual tart case, use a portion of the pate brisee from the blueberry pie recipe (first post on this blog). That should give you more than enough pastry to line one tart tin, and I found that I actually had a bit left over. Quick note - do try to roll the pastry out as thin as you can manage, to make sure you have a really nice crisp pastry case (to leave space for oodles of pastry cream filling). Remember to bake the pastry case all the way through since you won't be baking it again after you've filled it.
The recipe stated below is for the creme patissiere.
4 egg yolks
100g caster sugar
25g plain flour, sifted
1 vanilla pod (scored down the side), or 1 teaspoon of good-quality vanilla extract
350ml full cream milk
In a bowl, whisk together your egg yolks and sugar until the mixture becomes thickened and pale. Stir in your flour until well combined.
If using a vanilla pod, place it in a saucepan with the milk and bring it slowly just up to the boil. Remove the vanilla pod and pour the hot milk over the egg mixture, whisking the entire time. It's important that you keep whisking throughout the process, to prevent lumps of cooked eggs forming and to let the mixture incorporate properly.
Once the mixture has fully mixed together, return it to the saucepan and stir over a low-medium heat until it comes up to a gentle boil. Be careful not to let the bottom of the mixture burn. It must boil in order to thicken.
Continue to cook the mixture for a further few minutes, stirring continuously until it has thickened and any lumps have disappeared. If it does appear lumpy, whisk until the lumps break up. You can also pass it through the sieve if the mixture goes too lumpy during the cooking process. If using vanilla essence instead of the vanilla pod, stir it in now.
Cover and place aside until the creme patissiere has cooled.
Now, once it has cooled properly, you could use it as a base filling for a simple fruit tart (which is what I did).
Just take your fully cooled and cooked through pastry case and fill it with your creme patissiere. Then grab some soft fruits to layer over the top.
I chose blueberries...
And strawberries...
To be honest, you can pretty much do this whatever way you like. Pile them up on top, or slice and arrange them. I'm usually a fan of just 'artfully' piling things into a heap, but decided to change things up and slice them. What can I say? Sometimes I just like to be a bit mental like that.
So yeah, in a moment of total madness, I halved the strawberries and then dotted the blueberries around...
And there you go. Tart. Oooeerr. The creme patissiere really doesn't take long to make, you do just have to keep an eye on it as I, ahem, might have learned the hard way. Nothing a quick passing through a sieve couldn't fix, thankfully, but a lesson learned!
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