Ingredients
For the tart shell:
95 grams all purpose flour
55 grams cold diced butter
1 tablespoon sugar
1 tablespoon cold milk
For the pastry cream
3 egg yolks
50 grams sugar
30 grams all purpose flour
30 grams cornstarch
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In a food processor add in the flour, unsalted butter, granulated sugar and salt. Please remember your butter should be really cold and hard. Pop it into the freezer for 5 mins if you feel it is not hard enough. Pulse until it looks like fine sand. If you do not have a food processor, rub the butter into the flour between your fingers. This might take longer than the machine of course. Add the milk and pulse until it forms a ball.
Transfer to clean working surface. Bring it together gently and flatten a little to roll it out immediately. Remember do not overwork this dough. The warmth of your hands will start melting the butter and you will get a tough crust.
You can also cover with a plastic wrap and store in the refrigerator until you are ready to use it. Cut a disc, a size larger than your tart pan. Carefully lift the disc and with floured fingers, press dough evenly into individual tart pans and push it up the sides. Freeze crust until firm, approximately 10 minutes. Prick the crust using a fork all over. Bake until golden, 25 minutes approximately at 180 degrees C.
Cool completely in the pan. For the pastry cream: In a saucepan, heat milk, half of the sugar, vanilla bean paste, and salt over medium heat until it comes to a simmer. In another bowl, whisk together egg yolks, cornstarch, and remaining sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, little at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens. This takes approximately 2 minutes. Remove from heat and transfer to the bowl.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Electric butter churn — artisan butter from cream in minutes
Add the butter, and whisk until the butter melts and the mixture cools, about 5 minutes. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. You can refrigerate until chilled for at least 2 hours or up to 2 days.
Before using whisk by hand until smooth To assemble the