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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A layer of pastry cream snuggles beneath a blanket of fresh berries in this classic French dessert. Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1/3 cup sugar |
1/3 cup cold butter or margarine, cut up |
2 tablespoons cold shortening |
3 tablespoons cold water |
1/2 cup sugar |
1/4 cup cornstarch |
2 cups half-and-half |
5 egg yolks |
1 teaspoon rose water or orange-flower water (optional) |
3 tablespoons butter or margarine |
1 teaspoon vanilla extract |
1 quart fresh strawberries, sliced |
garnish: fresh mint sprig |
Directions:
1. Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined.
2. Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.
4. Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
5. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
6. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.
7. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately. Garnish, if desired.
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