1/15/2024 0 Comments Peach and strawberry tartBeat with a whisk to a homogeneous mixture, no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla bean pod. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup of sugar in a bowl and the cornstarch and milk in another bowl. Whisk to combine and bring to a boil over low heat. Place the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan. The dough should be cooked through and lightly browned. Remove the beans and foil and bake for another 4 to 5 minutes. Place in the preheated oven for 12 to 14 minutes. This will keep the sides of the tart tall and straight and able to hold the filling. Line the tart with aluminum foil, be sure to push it into the corners. Once the dough has been pushed into the corners of the tart pan, use the rolling pin to roll over the top edge of the tart pan to cut a clean crisp edge. Dip the dough ball in flour and use is to carefully push the dough into the corners of the tart pan. Make a small "doughball" with a little of the dough that is hanging over the edge of the tart pan. On a lightly floured work surface, roll the dough to 1/8 to 1/4 inch thick. Remove the dough from the refrigerator about 10 minutes before rolling to let it soften. *TIP- this can be done up to a week in advance or frozen for a longer time. Repeat this process 1 to 2 more times, then form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 30 to 45 minutes. Dump the "doughball" onto a floured work surface and using the heel of your hand, "schmear" it across the work surface. If it does not, add the remaining water and pulse until the dough forms into a ball. Add the egg yolk and half the water and pulse the dough should start to come together. In the food processor combine the butter flour, almonds and salt and pulse, pulse, pulse until it looks like grated cheese, as I like to call the Parmigiano stage. Special Equipment: 1 pound dried beans, 10-inch tart pan
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