Warm, summer weather calls for cool, decadent desserts!
- 1 large egg yolk
- 2 tablespoons Kalona SuperNatural Whipping Cream
- 1 teaspoon cold water (original recipe suggested apple cider vinegar), plus additional cold water if needed
- ½ cup plus 5 tablespoons (184 g) cold Kalona SuperNatural Unsalted Butter, cut into pieces
- 1 ½ cups (187 g) unbleached all-purpose flour
- 1/3 cup (38 g) confectioner’s sugar
- ½ teaspoon kosher salt
Vanilla Pastry Cream Filling:
In a small bowl or glass measuring cup, using a fork, beat together the egg yolk, cream, and water. Place in the refrigerator until ready to use. Cut the butter into pieces, set them on a plate, and place in the refrigerator as well, until ready to use.
In the bowl of a food processor using the metal “S” blade, pour in the flour, sugar, and salt. Pulse to evenly distribute the mixture.
Scatter the pieces of butter on top of the flour mixture. Pulse until each piece of butter is about the size of a pea. Don’t get caught up that every piece has to be exactly the size of a pea. It’s okay that some are larger or smaller.
Remove the lid and pour the egg mixture over the flour/butter mixture. (I found that when pouring the egg mixture while the motor is running, the liquid tends to collect under the blade.) Return the lid and pulse until the dough just begins to come together. Remove the lid and (being careful of the blade) press a bit of the dough with your fingers to determine if it will stick together. If not, sprinkle a teaspoon of cold water over the mixture, return the lid and pulse again to combine further.
When the dough comes together remove it from the processor bowl onto a clean counter. With the palm of your hand smear the dough away from you to incorporate. With a bench knife gather up the pieces and smear again until incorporated. This simple technique is called fraisage. It allows the dough to come together without using an excessive amount of liquid. Once the dough is in one mass form it into a disk. Wrap it in plastic wrap and place in the refrigerator for at least an hour and up to 24 hours.
When ready to finish making the tart preheat oven to 400°F. On a lightly floured board roll the pastry dough into a circle about 13-inches in diameter. Line a 10-inch removable bottom tart pan with it. Prick the bottom of the pastry shell all over with a fork and chill for at least 30 minutes before baking. Remove from the refrigerator, line with parchment paper, add pie weights and bake for about 30 minutes. Check for doneness and continue until the crust is beginning to brown.
Vanilla Pastry Cream:
Bring the milk, 1/4 cup of the sugar, butter, salt and vanilla bean to a gentle boil in a medium saucepan. Remove from heat. Whisk together the cornstarch and the remaining 1/4 cup of sugar. Add the egg and yolks to the cornstarch and mix into a smooth paste.
Slowly, and in small amounts, whisk a little of the hot milk into the egg mixture. This is called tempering the eggs, which you need to do to get them to the same temperature of the hot milk in the pan, so they won’t curdle.
Once the egg mixture is warm to the touch, pour it back into the milk in the pan.
Return the custard to the stove and bring to a boil, whisking continuously for 2 to 3 minutes.
The pastry cream will thicken almost immediately but it is important to cook out the starch (2 -3 minutes) so that it isn’t grainy and so your pastry cream won’t separate. When the pastry cream is done it will be smooth and glossy.
Strain the pastry cream into a shallow container.
Because the pastry cream is so thick you will need to press it through the strainer with a rubber spatula. Set the bowl in an ice bath and stir to cool quickly.
Next, fill cooled tart crust with the vanilla pastry cream. Refrigerate until ready to garnish with fruit or garnish right away!
If you have extra pastry cream, cover it with plastic wrap pressed directly on the surface of the cream to prevent a skin from forming. This can be refrigerated for up to a 3 days.
Enjoy this delicious fruit tart!
Recipe courtesy of Chef Bret Bannon of Bret’s Table.