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>Summer Fruit Tarts

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This is perfect for the summer, with all fresh fruit. It has a nice crisp tart shell filled with fresh creamy pastry cream and just some summer fruits on top. I’m always getting requests from the guys at my dads work and this was one of the things I got a request for and it turned out perfectly.
Tart Dough:
6 tbs.unsalted butter, room temperature
1/2 C confectioners sugar
2 lrge eggs
1 1/2 C A.P flour
1/4 teaspoon salt
2 teaspoons heavy cream
In the bowl of an electric mixer fitted with a paddle attachment, combine butter and confectioners sugar. Mix on low speed until combined, about 2 minutes.
Add egg yolks, and mix until incorporated, about 1 minute, scraping down the sides of the bowl as necessary. Add 3/4 C flour, and mix on low speed until flour is incorporated, about 30 seconds. Add remaining 3/4 C flour along with salt and cream and mix just until flour is no longer visible, about 1 minute.
Turn out dough onto a piece of plastic wrap, and shape into a flattened disk. Wrap and refrigerate for 2 hours. Turn oven on to 350 degrees. Then roll out to proper dimension for whatever size tart pan your using. Put in tart pan put baking beans in it and bake for 15 minutes until crisp and take out and let cool.

Pastry Cream:
2 C whole milk
1/2 c sugar
1 tbs. vanilla
pinch of salt
4 lrge egg yolks
1/4 c cornstarch
2 tbs butter, cut into pieces
In a medium saucepan, combine the milk, 1/4 C sugar,vanilla and salt. Cook over medium high heat until mixture comes to a simmer. In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 C sugar. Whisking constantly, slowly pour out 1/2 C hot milk mixture into egg yolk mixture. continue adding milk mixture, 1/2 c at a time until it has been incorporated. pour mixture back into saucepan and cook over medium high heat whisking constantly, until it thickens about 2 minutes. Transfer to the bowl of an electric mixer with a paddle attachment and beat in the cubes of butter for about 5 minutes. Place plastic wrap directly on top so skin doesn’t form and put in the fridge for 2 hours.
Once everything is cooked and cooled assemble, put any favorite fruits on top.

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>Lemon Tartlets

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School started for me last Monday. All my closest friends have left for school and as they left I made each of them a farewell dessert. These lemon tartlets were for a friend of mine that’s going to Chico state. All though I miss all my friends dearly I have been having a blast with my culinary classes. I have GED classes too so I’m keeping busy. So busy that now I’m sick, so sick that I had to miss knife skills, at least I get to update the blog. These are the perfect size. The crust is flaky and the curd is creamy and tart, its a fantastic combination.
For Pie Crust
1 1/2 cups flour
1/2 tsp. salt
1/4 cup shortening
1/4 cup butter, softened
3 tbsp. cold water
Set oven to 450 degrees.Combine flour and salt in a large bowl. Add shortening and butter and blend with a fork, pastry cutter, or your hands. Blend until mixture is fairly coarse. Add water, 1 tbsp. at a time, gently mixing dough after each addiction until dough forms a ball.
2. Place dough on a lightly floured surface and roll out 1/4 inch thick. Using a shot glass size cookie cutter, cut out dough and put into mini muffin tins.Press down into the center but make sure dough doesn’t break. Put beans or a marble into each tartlet. Bake for about 15 minutes or until golden.
Lemon curd
4 large egg yolks
2 large eggs
3/4 cup sugar
1/2 cup fresh lemon juice
Pinch of salt
For lemon curd:
Whisk egg yolks, whole eggs, sugar, lemon juice, and salt to blend in top of double boiler over barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and instant-read thermometer registers 160°F, about 6 minutes. Transfer to glass bowl; place plastic wrap directly on surface; refrigerate 40 minutes.
Assemble:
After lemon curd has been chilled put a teaspoons worth of lemon curd in each tartlet. Refrigerate until ready to eat.