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Posts Tagged ‘shell’


Fruit tarts are probably my favorite dessert ever. I remember birthdays when I wanted a fruit tart instead of cake. This one has a flaky crust and pastry cream that isn’t too heavy. Plus, I found some delicious strawberries at the farmers market. I thought about just strewing them on top stems and all because they were so beautiful, but who wants to de-stem strawberries as they eat a tart? It’s one thing to create beautiful pictures, but my goal is to make food I want to eat above all. So, standard strawberry formation.

I love when the summer fruit starts coming in, there are endless desserts to make. When they look this pretty, you can’t go wrong!

Strawberry Tart

1 quart strawberries, hulled and halved

1 1/4 cups whole milk

1 teaspoon vanilla extract

3 egg yolks

1/2 cup sugar

3 tablespoons cornstarch

3 tablespoons unsalted butter

1 9-inch pie crust from this recipe

Roll out the dough into a round large enough to fit into your tart shell with some excess. Don’t pull it because it will shrink more, just coax it into the corners and cut off any excess. Place a piece of buttered foil into the shell and put dry beans or rice into it to hold the shape while it bakes (it’s called blind baking). Bake at 375 for 10 minutes and then remove the beans and prick with a fork to allow air out if it puffs up. Bake for another 20 minutes until it starts to brown. Remove and cool.

For the pastry cream, bring the milk to a boil. In a bowl, combine the eggs, sugar, and cornstarch with a whisk. Slowly add a bit of the hot milk and whisk vigorously to temper the eggs. Pour into the remaining milk in the pan and continue to whisk until it thickens, about 10 minutes. Pour through a strainer if you wish, and add the vanilla and any additional flavorings you wish (cognac or brandy are nice). Add the butter and whisk until incorporated and melted. Refrigerate until cool.

Pour the pastry cream into the cooled shell. Arrange the strawberries however you want on top. Optional, you can heat some apricot jam with a little water until a little runny and brush it over the top.

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I love the crudo at L’Artusi and I always have a hard time choosing which ones I want. I decided to try my hand at making one yesterday when I got these delicious scallops at the store. The key is definitely to have the freshest scallops you can find when you eat them raw, and the olive oil and flaked sea salt bring out the natural sweetness of the scallops. I had some old scallop shells that I used for the presentation.

Scallop Crudo with Citrus and Sea Salt

2 scallops

1/2 lemon, juiced

1/2 lime, juiced

1/2 lemon, zested

1/2 lime, zested

2 pinches flaked sea salt such as Trapani or Maldon

1 tablespoon olive oil

4 mint leaves, finely chopped

2 scallop shells (optional)

Wash and dry scallops and slice into about 4 slices horizontally (so they are circles). Shingle them onto the shell or plate. Combine the citrus juices and drizzle over the scallops. Drizzle the olive oil over the scallops. It’s important to use the very best olive oil because you want the herbacious quality of the oil to enhance the citrus. Sprinkle with the salt. Zest the lemon and lime over the scallops. Sprinkle with the mint.

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