Friday, May 20, 2016

Strawberry Tart

Hello, Hello!

I want to share with you all today's recipe: a strawberry tart. It is quite simple, healthy, and it only takes about 25 minutes to elaborate.


Ingredients

1 and a half sheets of puff pastry
700 g. to 800 g. of strawberries
Half glass of water
1 egg
600 g. of pastry cream approximately - click here for recipe
Icing sugar for garnish (optional)


Directions

1. Preheat the oven to 175ºC.

2. Roll the first puff pastry, prick the base gently, you can do so using a fork.



3. Roll the second puff pastry, cut 8 parallel lines, about 1cm apart.



4. Paint with water one edge of the first puff pastry and then place a line of the second puff pastry on top of the edge. Using the fingers, press it slightly to seal.







5. Repeat the process with the 3 remaining edges/lines. Once finished, repeat this process again until all 8 lines are situated in the (first) puff pastry's edges. Trim the pastry that does not fit in the square (do not throw away the scraps, we can reuse them!).










6. Egg wash the edges using a pastry brush.













7. Fill the dough with baking chickpeas (or beans) and blind bake in the oven until the edges are golden - around 15 -20 minutes.











8. Remove the beans and paper, and leave it to cool on a wire rack.










9. Put the pastry cream into a pastry bag and fill the pastry homogeneously. - I always stand the pastry bag upright in a long drinking glass to fill it.























10. Wash the strawberries, dry, hull and slice them 0.5 cm thick.












11. Neatly, place the strawberries in an onverlapping linear pattern.











12. Decorate with some mint, chocolate, or simply dust it with powdered sugar.













13. Serve (EAT) it, or place it in the refrigerator until it is served.






In step number 5 I mentioned the pastry scraps. I used them as well as half puff pastry to make mini palmiers (recipe in Spanish here).




I hope you like this tasty strawberry tart :)

Have a good day!


Miriam


Sunday, May 15, 2016

Pastry Cream

Hello everyone!

I hope you all have a  great Monday and an amazing week. I am finally back in business and ready to upload new yummy recipes!

Today's recipe is really simple, useful for many desserts. In fact, I made a strawberry tart and added pastry cream to give it a better taste (I will upload the recipe tomorrow).


Ingredients

4 egg yolks
40gr. cornstarch
500 ml. milk
100 gr. sugar
1 cinnamon stick

Directions

1. Whisk the egg yolks in a medium bowl, add the cornstarch, pour 100 ml. milk approximately to prevent lumps in the dough (this step is known as tempering), and stir the mix until blended.












2. Pour the milk (approx. 400 ml.), sugar and cinnamon stick in a large saucepan, and gradually stir in the mix. Let it cook over a low heat until it boils.

3. Add in the first mixture (egg dough) and constantly stir, to avoid the egg yolks from being cooked, until the mixture thickens. It takes approximately 10 minutes. 











4. Remove from the heat and let it cool/refrigerate.


5. Grab a spoon and start eating it, ...or you can also add the mix into a pastry bag for filling a cake, decoration, etc. 


Pastry cream is easy, quick and cheap to make. It has vitamin D and can be used in many desserts such as a tart's base, cream puffs (profiteroles), éclairs, cupcakes, and so on.

Cinnamon stick can be substituted for vanilla stick, and you can also add lemon skin to the mixture. I this occasion, I thought I had cinnamon stick at home, but it turned out that I did not. Although I had vanilla sticks I decided to skip this step, and I have to confess that the pastry cream was as good!

I hope you try this easy recipe and share with me how good it was. I will post tomorrow the full recipe for the strawberry tart seen above.

Thank you for reading my blog.

Miriam