Recipe #36: Raspberries 'n' Cream Tart
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I chose this recipe for our first BBQ of the summer. We had a few couples over and enjoyed the outdoor deck time along with the view of the ferry boats. I figured this would be a perfect dessert plus you can't go wrong with the presentation.
There are a lot of steps that go into this recipe so make sure you have the time to pull this all together in time if entertaining. The good news is you can make the crust a day ahead which I would recommend. The components include making the pastry cream, the crust, and chilling the pastry cream in the crust for 1.5 hours in the fridge before serving (for easier slicing).
The pastry cream: to make this you heat up the milk and cream just to a boil and then temper the egg yolks (that are mixed well with sugar/cornstarch) with the milk/cream mixture. Then you put everything back on the stove and mix until very thick like pudding. The final steps are mixing the cream with 6 tablespoons of butter in a food processor, pouring into a bowl, and letting chill on an ice bath.
The cornmeal tart dough is super easy to throw together. You will need a mixer for this vs. a food processor and a 10 inch removable bottom tart pan. The crust needs to chill for 3 hours or you can make a day ahead which is always helpful when putting together a complex recipe.
I was working on this right up until my guests showed up. I placed the crust in the fridge filled with the pastry cream for a couple hours and right before serving I dumped the raspberries, blueberries, and blackberries on top and then sprinkled with just a touch of powdered sugar.
The result: Pure bliss. It was a nice light and fresh dessert after BBQ'ing up some burgers. Love the fresh berries paired with the smooth and cool pastry cream and savory cornmeal tart. My guests enjoyed every single bite and I made sure they all got a slice to take home (because we know what will happen if I keep it at my house).
For full recipe see page 236 in the Dahlia Bakery Cookbook.
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