Wednesday, January 13, 2010

Raspberry Tart

I meant to post this sooner but I got sick over the weekend. Needless to say I've been wanting to do nothing but watch TV and eat. New years resolution to lose weight is NOT off to a good start.

Here's another quick idea for puff pastry.

Cut out into a rectangle and bake off at 350 degrees F for about 20 minutes or until golden brown. Let cool and spread on a generous dose of your favorite pastry cream (my favorite recipe as follows) and top with raspberries or whatever fruit you like!

I didn't bother with a glaze because I knew I'd eat it right away but if you're not going to eat it right away then you can make your own quick glaze by getting a jar or APRICOT PRESERVES and melting it either in the microwave or in a pot thinned out just a tad with some water. But watch it carefully!

Here's my favorite pastry cream recipe by Dorie Greenspan from her AWESOME book - Baking: From My Home to Yours.

Pastry Cream

2 Cups Whole Milk
6 Large Egg Yolks
1/2 Cup Sugar
1/3 Cup Cornstarch
1 1/2 Teaspoon Pure Vanilla Extract
3 1/2 Tablespoons Unsalted Butter, Cut into bits at room temp.

(This is the way I do pastry cream.)
Put the milk and a couple of tablespoons of the sugar into a medium sized pot (the sugar prevents the milk from burning on the bottom of the pot) and bring to a boil... BUT KEEP AND EYE ON IT!!
In the meantime, in a small bowl mix the rest of the sugar and the cornstarch together with your fingers ensuring there are no lumps. In another larger bowl put the yolks in and slowly mix in the sugar/cornstarch mixture until it's all incorporated together with NO LUMPS.

When the milk comes to a boil (make sure it doesn't get to a point where it spills over the top) slowly whisk in the milk into the yolk mixture.
TIP: Get a wet rag and make it into a circle. Place the bowl in the center so that when you're doing this by yourself you'll have one hand to pour and one hand to whisk.

Once all the milk is mixed in, pour it back into the pot and cook on medium heat until it thickens like pudding, about 2 minutes. WHISK NON-STOP.

Strain into a new clean bowl and mix in the vanilla. Let it cool for a few minutes then add the butter little at a time.

Transfer to a container and press a piece of plastic right on top of the cream and refrigerate until cold.

When you're ready to use it make sure to give it a good mix with a rubber spatula to get it smooth. It'll look like Jell-O if you don't!