![]() Cover the cream with sliced strawberries, and a few strawberry leaves and buds if you have them. Spread the pastry cream in an even layer over the baked and chilled crust. Transfer to a container and put plastic wrap directly on the surface of the pastry cream so it doesn’t develop a skin.Strain the mixture back into the saucepan, then cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.Slowly whisk the hot milk into the egg mixture, being careful not to add too much milk at once so as not to scramble the eggs.Set aside to cool down completely before filling. 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Optionally, brush with an egg yolk (or white) halfway through the baking to seal the pastry. 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough. Bake for 30 to 40 minutes, or until fully baked and golden. Add the flour and cornstarch and whisk again until smooth. Preheat your oven on 160'C/325'F and place the tart pastry in the freezer in the meantime. In a large bowl, whisk together the egg yolks and sugar until smooth.In a medium-sized saucepan, heat the milk until it just begins to simmer around the edges, but remove it from the heat before it starts boiling.1 teaspoon vanilla paste or vanilla extract.Bake for 18-22 minutes, until firm and golden brown.Use the tines of a fork to prick holes all over the base of the dough (this keeps it from puffing up while baking). Press the dough into a tart pan, going up the sides and ensuring it’s all in a smooth, even layer.Gradually add in the almond milk a little at a time, until the dough starts to stick together when you squeeze it between your fingers. In a bowl, whisk together the two flours and the salt.The almond milk and flour in the crust here provide vitamin E, magnesium and fiber, as well as satiating protein to keep your blood sugar stable. Strawberries are health powerhouses in their own right, boasting high leaves of polyphenols and antioxidants, as well as fiber, helping to lower blood pressure and cholesterol and protect your heart. Swedes are famous for fika, which simply means taking a break for coffee, a sweet treat and socializing-something we could all use in our own frenetic schedules. Perfect for entertaining, it’s also ideal for treating yourself at fika. Take advantage of candy-sweet local strawberries, and make like the Swedes with this delicious and beautiful recipe. Dust with icing sugar and serve immediately – the tarts are best eaten soon after assembled as the filling will cause the puff pastry to soften.This impressive dessert is the perfect way to celebrate the summer season. Fill each tart with a generous swirl of cream and top with halved fresh strawberries. Do not over whip as this make cause the filling to curdle. You could flavour this with a little rum or brandy if you like. Put the icing sugar, mascarpone, single cream and vanilla paste in a bowl and whisk until you have soft peaks. Once baked, gently press down the middle of each tart to flatten and leave to cool. Check the tarts are not browning too much, if they are lower the oven temperature a little. Sprinkle with a little sugar or flaked almonds and bake for 16 minutes. Separate the pastry on the sheet and brush the edges with egg wash. ![]() Cut into rectangles or squares and score a small border on each. Unroll your puff pastry keeping it on the paper it comes rolled in. Instead of mascarpone you can use cream cheese or plain whipped cream.Easy to adjust the recipe to whatever is in season – any number of berries and summer fruit can take the place of the strawberries.A perfect dessert when in a hurry – provided you have pre-rolled puff pastry.So easy a child could easily make them.How much do I love these, let me count the ways… I think the heatwave has lulled me into thinking I am on holiday, or at least I ought to be!īut you will be glad to hear that I managed to rouse myself enough to bake these easy strawberry puff pastry tarts. And when it gets that hot, with the bluest of blue skies and not a cloud around the last thing I want to do is cook or bake or do anything requiring any effort whatsoever. That’s right, London has been hotter than a few Mediterranean countries in the past ten days. I am always buying punnets of fresh strawberries intending to make layer cakes or any number of complicated desserts and pies… But the strawberries usually end up in my belly (or the bellies of my children) lately since it has been TOO DARNED HOT to bake. A lovely summertime dessert that can be customised to use the best seasonal fruit. These easy strawberry puff pastry tarts come together in about 20 minutes! All you need is pre-rolled puff pastry, sweet creamy whipped mascarpone and juiciest fresh strawberries.
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