Wednesday, August 10, 2005

Dessert - Strawberries and Cream Tart

Serves 6-8

Crust:
2 T veg oil
1 egg yolk
2 T cold whole milk
1 t apple cider vinegar
1 1/4 cups all-purpose flour
1/8 t baking powder
3 T granulated sugar
1/2 t salt
6 T cold unsalted butter in 1/4" cubes
1 whole egg

Whisk veg oil - vinegar in a bowl. Pulse the flour - salt in processor; add butter and pulse until mixture looks like coarse meal. Add milk mixt and pulse once or twice, just to moisten the flour. Transfer dough to 9" round tart pan with removable bottom; pat onto bottom and up the sides. Cover w plastic wrap and refrig until firm, at least 30 mins. Trim edges if necessary.

Preheat oven to 350 F. Pierce dough all over with fork. Line with foil and fill with weights or dried beans. Place pan on baking sheet and bake 15 mins. Remove foil and weights; continue to bake until golden, 10-15 minutes more. Beat a whole egg with 1 t water, lightly brush over crust and bake 5 more mins. Cool completely on a rack.

Filling:

1 t unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seed scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2" pieces
Confectioners' sugar for dusting

Sprinkle gelatin over 1 T cold water in a bowl and let soften 5 minutes. Put sugar and vanilla seeds in a saucepan and rub the seeds into sugar with your fingers. Add 1 cup cream and whisk over med heat to dissolve sugar. When mixture comes to a boil, remove fr heat and whisk in the gelatin mixt. Transfer to a bowl, set in larger bowl of ice water and stir with rubber spatual until the mixt begins to thicken. Add remaining 1/4 cup cream and stir until thick, abt 2 mins. Pour into tart shell and refrig until set, about 1 hour. Before serving, top with strawberries and sifted confect sugar.

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