Thursday, April 5, 2012
Pastry Cream Tart with Strawberries
from Ben Ami
One recipe, your favorite sweet tart crust, fully baked
2 egg yolks
2 tbsp cornstarch
1/4 cup sugar
1 cup milk or soy milk
1 tsp vanilla bean paste
2/3 cup whipping cream
One small container strawberries
1 tbsp orange liqueur
1 tbsp sugar
To make the cream: In a small bowl, whisk together the egg yolks, cornstarch, and sugar. In a small saucepan, heat the milk and vanilla paste until it starts to simmer. Do not boil. Pour some of the milk into the egg mixture, whisking the whole time. Pour the egg mixture back into the rest of the milk in the pan and cook, whisking constantly until the mixture thickens. Immediately remove from the fire. Transfer the cream to a bowl and cover with plastic wrap. Refrigerate overnight.
Wash and slice the strawberries and place in a small bowl. Toss with liqueur and sugar. Cover and chill overnight.
The next day, place the custard into the bowl of your mixer with the whipping cream. Beat with the whisk attachment until the cream reaches stiff-ish peaks. Scrape into the prepared tart shell. Before serving, strain strawberries and spoon over cream. If not serving right away, cover with plastic wrap and chill.