Thursday, July 28, 2011
Recipe: Strawberry, Pistachio and Custard Tart/Tartletts
Hey guys. I made this recipe to enter it in an online magazine strawberry recipe competition, and figured i would bring it to the neighbourhood barbeque too. Turns out that when you make it as one large tart (rather than lots of little tarts), it's a little messy to eat, so not really suitable for a fork + paper plate kind of event. As my mum said, it's more of a "spoon dessert" (as in you need a proper bowl and spoon in order to eat i- due to the texture of the creme patisserie). So yeah, i reccomend using little sweet pastry tart cases if you can find them. Anyway, i think that this dish is pretty enough to impress at a dinner party, and the flavour combination of pistachios and strawberres is divine!
Strawberry and Pistachio Custard Tart/ Tartlets (serves 8) 58p per serving
300ml whole milk
1tsp vanilla bean extract
4 egg yolks
50g caster sugar
1 large pre-made sweet pastry case, or 12 smaller ones.
About 12 Strawberries, sliced thinly
Handful of chopped pistachios
1. For the custard, In a bowl mix the egg yolks, sugar and vanilla extract together. Sieve the flour and cornstarch together into the egg mixture, and mix well.
2. In a saucepan heat the milk until just before the boiling point. Pour the hot milk mixture into the egg yolk mixture, whisking constantly, until everything is well mixed. Transfer this mixture into a bowl placed upon a pan of boiling water. Stir until the mixture has thickened as much as to “coat the back of the spoon” (takes about 5 minutes).
3. If needed, pass custard through a sieve to get red of lumps. Allow to cool.
4. Spoon the thick custard into the tart case/ cases, arrange the sliced strawberries on top, sprinkle with chopped pistachios, and serve!