A beautiful way to view cooking which is in itself a creative process. We tend to loose sight of this in the day to day providing of food.
Want to make it.
Raspberry Tart
makes six 4-inch tarts
1/2 recipe sucree (recipe follows)
All-purpose flour, for work surface
Pastry Cream (recipe follows)
4 cups raspberries
confectioner's sugar for dusting
On a lightly floured work surface, roll out dough in a circle, about 1/4 inch thick. With a pastry brush, sweep off excess flour. Using a paring knife, cut the dough to fit into a 4-inch round fluted tart pan with a removable bottom, pressing into the edges and using thumb to remove excess dough. Continue with the remaining tart pans. Freeze tart shells until firm, about 30 minutes.
Preheat oven to 375 degrees. Bake tart shell until golden all over, about 20 minutes. Cool tart shell completely on a wire rack.
Spoon pastry cream mixture into cooled tart shell and spread evenly. Top with raspberries; dust with confectioner's sugar. Tart is best served the day it is made.
Pastry Cream
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, split
3 large egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour
1 teaspoon butter
In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.
In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
Remove the pastry cream from the heat and pass through a fine mesh strainer into a bowl. Add the butter and stir just until incorporated. Place a sheet of plastic wrap directly on top of the pastry cream to prevent skin from forming. Refrigerate until ready to serve.
Pate Sucree
makes enough for 12 4-inch tarts
1/4 heavy cream
2 large egg yolks
2 2/3 cups all-purpose flour
1/4 cup granulated sugar
A pinch of sea salt
8 ounces unsalted butter, cut into pieces
Whisk the cream and the egg yolks together in a small bowl and set aside. In a large bowl, combine the flour, sugar, salt and butter. Using your fingers, incorporate the butter until you have a coarse meal. Gradually add the cream and yolks, and mix until just combined. Be careful not to overwork the dough. Bring the dough together with your hands to incorporate completely. Divide the dough in half, shape into disks, wrap with plastic wrap and chill.
makes six 4-inch tarts
1/2 recipe sucree (recipe follows)
All-purpose flour, for work surface
Pastry Cream (recipe follows)
4 cups raspberries
confectioner's sugar for dusting
On a lightly floured work surface, roll out dough in a circle, about 1/4 inch thick. With a pastry brush, sweep off excess flour. Using a paring knife, cut the dough to fit into a 4-inch round fluted tart pan with a removable bottom, pressing into the edges and using thumb to remove excess dough. Continue with the remaining tart pans. Freeze tart shells until firm, about 30 minutes.
Preheat oven to 375 degrees. Bake tart shell until golden all over, about 20 minutes. Cool tart shell completely on a wire rack.
Spoon pastry cream mixture into cooled tart shell and spread evenly. Top with raspberries; dust with confectioner's sugar. Tart is best served the day it is made.
Pastry Cream
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, split
3 large egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour
1 teaspoon butter
In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.
In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
Remove the pastry cream from the heat and pass through a fine mesh strainer into a bowl. Add the butter and stir just until incorporated. Place a sheet of plastic wrap directly on top of the pastry cream to prevent skin from forming. Refrigerate until ready to serve.
Pate Sucree
makes enough for 12 4-inch tarts
1/4 heavy cream
2 large egg yolks
2 2/3 cups all-purpose flour
1/4 cup granulated sugar
A pinch of sea salt
8 ounces unsalted butter, cut into pieces
Whisk the cream and the egg yolks together in a small bowl and set aside. In a large bowl, combine the flour, sugar, salt and butter. Using your fingers, incorporate the butter until you have a coarse meal. Gradually add the cream and yolks, and mix until just combined. Be careful not to overwork the dough. Bring the dough together with your hands to incorporate completely. Divide the dough in half, shape into disks, wrap with plastic wrap and chill.
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