Red fruit tartlets with pastry cream
French Cooking Academy · ♥ 2K likes · 61.8K views · 16 min video
Read about pastry-shop tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 190 g butter
- 250 g flour
- 350 ml milk
- 1 whole vanilla pod
- 80 g sugar
- 30 g corn flour
- 300 g strawberries
- 60 g sugar
- 130 g really softened butter
- 2 tbsp raspberry jam
Shortcrust: in a large bowl, soften room-temperature butter in small pieces with a spatula to a soft, ointment-like beurre pommade.
Softening the butter to beurre pommade
- 50 ml milk
- 1 tsp salt
Mix 50 ml milk with about a small teaspoon of salt and work it into the butter. (No sugar in this dough because the pastry cream is very sweet; for a sweet crust, add sugar to the milk with the salt.)
Sift in the flour bit by bit, mixing gently and not too vigorously, until all of it is in and a dough forms.
Gather into a ball, flatten a little, wrap in plastic wrap and rest in the fridge at least one hour, two hours ideal.
Strawberry filling: hull the strawberries, cover with sugar, turn gently and macerate in the fridge for one hour.
Macerating the strawberries
- flour
Dust with flour and roll the dough 3 mm thin; cut rounds with a tartlet mold and line the molds.
Rolling, cutting and lining the molds
Prick the bases with a fork, line with parchment paper and fill with weights (dried peas here), then blind bake at 190C for 10 minutes.
Pastry cream: split the vanilla pod and scrape out the seeds; heat the milk gently in a pan with half the sugar, the seeds and the pod, mix, and bring gently to the boil.
Vanilla milk for the pastry cream
- 4 whole egg yolks
Whisk the four egg yolks with the rest of the sugar until pale (blanchir), then whisk in all the corn flour.
When the milk boils, turn off the heat; whisk a little hot milk into the eggs, then the rest once tempered. Strain out the bits and the pod.
Return to the pan and bring back to the boil gently, whisking constantly; it thickens very quickly. Unlike a liquid custard it must boil to cook the eggs.
Once boiling, lower the heat and cook one minute, then turn off and reserve in a clean container.
- butter
Whisk butter into the still-warm pastry cream until smooth.
Finishing the pastry cream with butter
Variation: strawberry butter cream (Pierre Herme's filling): press the macerated strawberries through a drum sieve, or one by one through a sieve, and whisk the juice into very soft butter, warming the butter; remove excess liquid until creamy.
- raspberries
Coat the bottom of each baked shell with pastry cream, then arrange raspberries (or strawberries) on top.
- strawberries
- water
- mint leaves
Brush the fruit with raspberry jam thinned with a little water to glaze and shine; finish with a few mint leaves.
Variation: strawberry delice -- spread the strawberry butter cream gently in the fragile shell, top with strawberries, a mint leaf in the middle, and glaze.
The strawberry tartlet and the strawberry delice