Put the mixture back into the milk pot and bring to the boil, stirring constantly. Take off the heat. Leave to chill in a cool place. Sprinkle on the caster sugar while the mixture is still hot, to avoid a skin forming on top. Once cool, spread the custard cream on the biscuits and add the strawberries on top.
Decorate with the crushed pistachios before serving. Recipe created and photographed by Franck Schmitt. June 17, Mini Tarte aux Fraises Alice White Walker Serve these mini tarte aux fraises as a dessert at dinner parties, or as part of an afternoon high tea in the garden.
But unless the egg yolks are well thickened, and then chilled before the cream is folded in, the dessert will collapse rather quickly. First off, how much do you love that Julia calls a dessert handsome? Secondly, anyone who attempts this recipe should heed Julia's warning. I was a little nervous about my egg thickening, and as predicted, my yolks were not sufficiently thickened. My charlotte, as you can see from the photo, was beautiful, but only for so long. I considered taking a photograph of its rather slumped state less than an hour later, but was a little too embarrassed for that.
I suspect mastering this recipe is mostly a matter of practice. The yolk-thickening process isn't hard, just a little tricky. First you beat the yolks with sugar, waiting until the mixture is "pale yellow and falls back on itself forming a slowly dissolving ribbon.
One or two more tries and I'm sure I'd get it; I just need to get used to what to look for and to get a feel for the timing. As someone who tests and edits recipes, this made me glad that I fuss so much over timing and visual cues. Julia doesn't always provide both and when you're in the kitchen attempting a new dish or technique or even just a recipe you haven't attempted in a while , knowing what to look for and about how long it will take to get there can be helpful.
For instance, if I knew that the not-quite-simmering water stage would take say 5 minutes and I'm just making that timing up I would think twice before pulling it off the heat after 2 minutes again, just making that up. Regardless of my charlotte's sluggish posture, there's no denying it was a treat.
Even this morning, when I scraped up the last few berries, cream, and cake to eat for breakfast, I was glad I made it and sure that I will make it several more times until I master it. Comments 2. Cancel Print. The Epicurious Blog. Photo: Lauren Salkeld. Tagged with: Julia Child , Lauren Salkeld. Hugh Acheson. Shauna James Ahern. Kelly Alexander. Serena Bass. Rick Bayless. John Besh. Ethan Book. Joanne Camas.
Melissa Clark. Annie Copps. James Oliver Cury. John T. Josh Friedland. Sort strawberries according to the size to facilitate the tart decoration. To make the almond cream, mix softened butter, ground almonds, and sugar in a large bowl with a rubber spatula. Add the egg and gently mix to combine photo 1. Cover it with a piece of plastic wrap in contact and refrigerate. Thaw the frozen butter puff pastry. Trim the edges of the pastry case with a sharp knife and prick the bottom with a fork photo 2.
Take the pastry out of the oven and lightly press the pastry base to flatten, using a paper towel. With a spoon or a small bent spatula, spread the almond cream photo 3. Bake for a further 20 minutes.
Remove it from the oven, let it cool completely in the pan photo 4. To make the pastry cream, split the vanilla bean in half lengthwise, scrape the seeds with the tip of a knife. In a mixing bowl, whisk egg yolks, sugar, and corn starch with a hand whisk photo 5. Pour milk into a medium saucepan , add scraped vanilla seeds, and the pot split in half, and bring to a boil. Pour the egg mixture back to the saucepan and cook the cream over low to medium heat, stirring constantly.
Stop cooking when the cream thickens. Remove the pot from the heat, add butter to the thickened mixture, and mix photo 6. Transfer the pastry cream to a shallow dish, cover with cling film aka plastic film in contact. To assemble the tart, whisk the pastry cream with a hand whisk and spread it on the baked almond cream. Cut strawberries in half lengthwise and arrange them on the layer of pastry cream photo 7.
Refrigerate at least one hour before serving. To serve Tarte aux fraises, sprinkle the edge of the tart with icing powdered sugar. To highlight strawberry haves, take some, sprinkle them with little icing sugar and place them back on the tart. Instead of making a large strawberry tart, you can make individual tarts French strawberry tartlets using small tart tins. Decorate them with halves, quarters, or thin slices of fresh strawberries, or use wild strawberries if available.
French chefs mostly use harmonious ways to decorate Tarte aux fraises, but some imperfection takes place and highlights this traditional dessert.
The simplest way to arrange fresh strawberries cut in half is to place them spontaneously in different directions. The neatest way to decorate the tart is to use whole strawberries or slice berries lengthwise in two, four, or more slices and place them in a circular pattern.
Arrange berries cut side up or side down , leaning strawberries up a little as you work along the edge or towards the center. Sprinkle top of the dessert with chopped pistachios, toasted flaked almonds , and decorate with fresh mint or verbena leaves. But you can keep it in the fridge for up to 48 hours maximum. I do not recommend freezing the assembled strawberry tart. Yes, you can bake a puff pastry shell with almond cream one day ahead and keep it at room temperature covered with a tea towel.
You can also make pastry cream in advance and refrigerate it for up to 3 days. Make sure to cover it with plastic in contact. Then, on the day of serving, just decorate the tart. You do not need to line up this type of tart pastry with parchment or aluminum foil. The same is about the use of pie weights or dried chickpeas to bake. It is because the puff pastry layers need to rise and puff up. Browse all the Tart Recipes. Try this simple Cake Pan Converter if you ever need to adjust your baking pan and re-calculate the amounts of ingredients to make your favorite dessert.
Fresh, sweet, summery, and fruity is what this French strawberry tart tarte aux fraises in French highlights.
Juicy strawberries, almond cream, vanilla custard, and puff pastry go together well in this classic French dessert. Try this simple Cake Pan Converter! Keywords: tarte aux fraises, tarte au fraise, French strawberry tart. The nutritional information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline.
If the nutrition information is important to you, you should independently verify it using your preferred tool. Please, read the disclaimers in our Privacy Policy. The recipe was originally published on April 07, It has been revised to include improved content and photos. All posted pictures are mine. Thanks for the taste of home. Making this strawberry tart had me dreaming of traveling to France.
So good and authentic. Loved this! I plan to make it at my Mother's Day brunch, and I know all of the moms will much love it!
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