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en-us_main.book.book Page 65 Friday, April 26, 2024 11:05 AM
Amount
Menu
Cookware
1 tart
Tart pan
Fruit Tart
Desserts
Food
Temp.
Remark
Rack
Position
Room
Ingredients
Tart Dough
3
2 cups all-purpose flour, 1 1/2 tbsp sugar, 1 tbsp
brown sugar
1 1/2 sticks unsalted butter, cold and cut into small
pieces
1 whole egg, 1 egg yolk, 2 tbsp ice water
Pastry Cream
2/3 cup sugar, 1/4 cup cornstarch
pinch of kosher salt, 2 large eggs, 2 cups milk
2 tbsp unsalted butter, cut into small pieces, 2 tsp
vanilla
Instructions
Tart Dough
1) Place the flour and sugars into the work bowl
2) Add the cold pieces of butter and pulse until
3) Add the whole egg, egg yolk and the ice water
4) Remove from the work bowl and form into a
Pastry Cream
1) In a saucepan, combine the sugar and milk.
2) In a bowl, combine the eggs, cornstarch, salt
3) Return everything back to the saucepan and
4) Strain through a fine mesh strainer and stir in
Instructions
of a food processor and pulse to combine.
the mixture resembles coarse meal.
and pulse until the dough just forms a ball.
disc. Wrap the dough in plastic wrap and place
it in the refrigerator while the filling is being
made.
Gently warm it to a lazy simmer.
and vanilla. Add the warm milk mixture to the
egg mixture in small amounts to temper the
eggs and avoid cooking them.
cook the custard until it thickens and begins to
bubble.
the butter. Cool the pastry cream to room
temperature before using.
OPERATION
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