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Strawberry
Tart with Vanilla Sauce
Pastry
shell
- 3/4
c sugar
- 2
c flour
- 14
T butter
- pinch
of salt
- 1
egg
Preheat
oven 350° F.
Combine sugar, flour, salt in mixing bowl paddle
and mix well.
Add butter pieces then egg. Mix until bowl is clean
- about 2-3
minutes. Let rust 30 minutes.
Roll out 1/4 " thick. Place in tart shell.
Cover with foil and beans or pie weight.
Remove beans or weights and continue baking
for 3-5 minutes or until golden brown.
Set aside.
Pastry Cream
- 4
c milk
- 3/4
c sugar
- 8
egg yolks
- 3
T cornstarch
- 3
T butter
- 1
vanilla bean, split and scraped
Boil milk, half of sugar, vanilla bean.
Mix remaining sugar, cornstarch and egg yolks.
Combine, cook on medium heat until very thick,
about 8-10 minutes.
Remove from heat.
Add butter in tablespoons until incorporated.
Strain and reserve.
Vanilla
Sauce
- 1
1/2 c cream
- 3/4
c milk
- 1/2
c sugar
- 1
vanilla bean, split and scraped
- 8
egg yolks
Combine cream, milk, sugar and vanilla bean in
pot. Bring to a boil.
Combine with egg yolks and cook on low heat, stirring
constantly until it coats the back of a spoon.
Strain and cool completely.
For strawberries
4 pints fresh strawberries, rinsed and hulled.
Assembling the Tart
In pie shell, spread the pastry cream out evenly
in shell . (You might have excess as you only want it to be 1/4-1/2
inch thick) Place strawberries in shell pointing up until tart is
full.
The berries should be touching each other, Serve
with fresh mint and vanilla.
Copyright © 1996 by Michael Mina
    
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