5 yolks
32 g cornstarch
2 C whole milk
67 g sugar
1/4 t salt
2 t vanilla
1/2 C butter (richer and stiffer than regular crème pât)
1 lb fresh berries, mango, and/or kiwi.
2 T apricot jam
1 T water
Make and bake pâte sucrée.
Brush with melted chocolate.
Whisk together yolks and cornstarch.
Stir together milk, sugar, salt, and vanilla in a medium saucepan.
Heat over medium until steaming.
Pour 1/2 of hot milk over yolks, whisking constantly.
Add yolks back to saucepan, whisking constantly.
Bring to a boil, whisking constantly.
When whisk leaves tracks, remove from heat.
Strain through a nutmilk bag into stand mixer bowl.
Place butter on top of custard.
Let sit until pastry cream is just slightly warmer than room temperature.
Whisk very well together to finish creme pat.
Refrigerate; if creme pat becomes grainy, use an immersion blender.
With a small offset spatula, spread into chocolate rimmed tart crust.
Wash and dry berries.
Slice large fruits to 1/8".
Arrange fruit from outside moving inwards in concentric circles.
Microwave jam and water together.
Glaze cut fruit only.
Refrigerate at least 2 hours for pastry cream to set before serving.
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