If not for the tart berries or if only I didn't forget to add some jam to the slightly tart homemade strawberry sauce , these tarts would be almost perfect ......
At least the amazing yogurt cream and the pâte sucrée almost made up for it lol
Bought a pound of gorgeous fresh strawberries few days ago and thought that because it's strawberry season in the good ol' US of A , some of those delicious berries that I've seen online will trickle down here in Hongkong . But once again , your strawberries sucks , Driscoll tsk tsk !
Oh well , it was cheap .....
I used the remaining half of the pâte sucrée that I made last time and it taken me more than an hour to finished doing this batch of pastry tart shell - the hot weather that day is not helping at all *sigh* I think it'll take another million tarts before I get the hang of it . The pastry dough that I rolled out and pressed into the rectangular tart tin is a bit thick that my taste tester complained that it was a bit hard to sliced it . That pesky matter aside , this shortcrust pastry recipe from Bouchon Bakery baking book is must-try .
I was looking for an easy cream filling and not willing to task myself ha ! in making a crème patisserie or mousseline . Chantilly cream is just plain boring so I Googled yogurt cream filling for strawberry tart and found Nigel Slater old recipe and thought why not ? Not only it was easy to make , it tastes amazing as well ! Just whipping cream , Greek yogurt , some sour cream because I didn't have enough of the previous 2 ingredients and 1 tablespoon caster sugar . The filling is delightfully thick and stable enough to pipe without losing its shape for about an hour at room temperature . Oh , it was about 32ºC when I made it so it's great that it can withstand the hot weather , at least for a while , especially if you have to take billions of photos lol
Pàte sucrée , recipe adapted from Bouchon Bakery cookbook
Makes 800 grams pastry dough
375 grams all-purpose flour
46 grams powdered / icing sugar
47 grams almond flour / almond meal
94 grams powdered / icing sugar
225 grams unsalted butter , at room temp
1/2 vanilla beans , split lengthwise
56 grams eggs
1/2 vanilla beans , split lengthwise
56 grams eggs
Check instructions here
Roll out the pastry : Place dough between 2 sheets of parchment then roll out dough into about 1/4 inch thick ( or 1/8-inch thick , if using individual tart rings ) , invert dough into the the pan / tin , pressing gently against sides and bottom edges , smoothing the surface , trim overhang . Prick the surface using the tines of the fork . Chill in the fridge for an hour then blind bake the tart shells .
To bake the tart shell : Preheat oven to 180ºC , if using a 9 1/2 x 3 1/2 x 1-inch rectangular tart pan . Blind-bake for 20 minutes then remove dry beans and continue baking until tart shell is golden brown, about 15 minutes . Take out tart and place in a wire rack . let cool completely .
If using a 3 1/4 x 1/2-inch individual tart rings , preheat oven to 165ºC . Blind-bake for 16 minutes then remove the dry beans and continue to bake for another 12 minutes or until dough is golden brown . Take out tarts and place in the wire rack , let cool completely .
Note : If the pastry dough is a bit soft while you're rolling it , place it in the fridge for few minutes to harden a bit .
Yogurt cream filling , please check original recipe @ Nigel Slater
181 grams double cream , chilled
174 grams honey Greek yogurt , chilled
45 grams sour cream , chilled
1 tablespoon caster sugar
* Place mixing bowl so as the beaters in the fridge for at least 30 minutes .
* Prepare an ice water bath . Pour cream , yogurt , sour cream and sugar into the chilled bowl and place bowl on top of the prepared ice water bath . Beat over high speed for about 5 minutes or until mixture is thick . Chill in the fridge until needed .
Strawberry sauce , please check original recipe @Washington Post
365 grams frozen strawberries
3 tablespoons packed brown sugar
3 tablespoons water
1 1/2 tablespoons fresh lemon juice
1 teaspoon cornstarch
1/2 teaspoon vanilla extract
* Combine strawberries , sugar and water in a saucepan , cook over medium-heat . Partially cover the pan and cook until berries have defrosted then uncover . Cook berries until soft , over-all cooking time is about 20 minutes .
* Whisk lemon juice and cornstarch together in a small bowl , add to the saucepan , stirring until mixture comes back to a low boil . Remove from heat and let cool for 10 to 15 minutes then stir in vanilla . Cool and place in the fridge until needed . Allow the sauce to come to room temperature before serving .
Note : If your berries are tart adjust the amount of sugar or add a good-quality strawberry jam . If you want a bit thinner sauce , adjust cooking time .
To assemble the tarts : Place yogurt cream filling into a piping bag fitted with 1-cm nozzle . Pipe ( or spoon it ) cream onto the tart shells , top with strawberry sauce then pipe in another layer of filling . Decorate top with berries . Let chill in the fridge for at least 30 minutes before serving .