Pastry Cream For Grape Tart Recipes

CRISP GRAPE TARTS

Steps:

• Cut each phyllo pastry sheet into six squares, about 4 inches each. Layer six squares of phyllo pastry in each of six muffin cups, brushing each layer with butter and placing the corners of the squares to create a petal effect. Bake at 375 degrees F for 10 minutes or until phyllo is crisp and lightly browned. Brush bottom of each pastry cup lightly with honey, using about 1 tablespoon among the 6 cups. Remove phyllo cups from muffin pan and cool on baking rack. Toss grapes with liqueur and remaining 2 tablespoons honey. Mix well and let stand 30 minutes.
• Note: You may use whipped cream cheese or prepared vanilla pudding instead of yogurt, if you prefer. Roll remaining phyllo from the purchased package in waxed paper; then in plastic wrap and store according to package recommendation.
• Nutritional Stats: Using yogurt: Calories 194; Protein 3 g; Fat 8 g; Carbohydrates 26 g; Cholesterol 22 mg; Fiber 1.0 g; Sodium 150 mg.

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

PASTRY CREAM FOR FRUIT TARTS

Steps:

• Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
• In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
• Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
• Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.

GRAPE TART

Steps:

• Preheat oven to 400 degrees.
• In a food processor, pulse flour, sugar, and salt. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary). Add oats; pulse to combine.
• Press dough onto bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden, about 25 minutes. Remove sides of pan; cool crust.
• Whisk cooled pastry cream until smooth. Spread evenly in crust; arrange grapes on top; press in.
• Chill at least 2 hours and up to 1 day. Just before serving, dust with confectioners' sugar.

FRESH GRAPE TARTS

Steps:

• Puree 1 1/2 cups grapes in processor. Strain grape puree, pressing on solids to extract as much juice as possible. Pour 1/2 cup grape juice into large bowl; discard any remaining juice. Cut 4 3/4 cups grapes lengthwise in half; add all grapes to juice in bowl. Add sugar, 6 tablespoons flour, and lemon juice; toss to blend well. Let stand 30 minutes, stirring occasionally.
• Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 11-inch square. Cut off just enough pastry from corners to form rough circle. Transfer pastry to 1 prepared baking sheet. Sprinkle 1 tablespoon flour over center of pastry, leaving 2 1/2-inch plain border. Spoon half of grape mixture, including juices, into center of pastry. Fold pastry edges up over grapes, forming 2- to 2 1/2-inch border. Dot grapes with 1 tablespoon butter. Repeat with remaining ingredients for second tart.
• Bake tarts until crusts are golden brown and grape juices are bubbling, about 45 minutes (crust border will unfold slightly). Cool tarts to room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature.)

PASTRY CREAM FOR GRAPE TART

Steps:

• In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
• In a saucepan, bring milk just to a boil; whisking constantly, gradually add milk to egg mixture.
• Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4 to 5 minutes. Stir in vanilla.
• Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.

GRAPE TART

Steps:

• Make pastry cream:
• Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
• Make tart:
• Preheat oven to 425°F while pastry cream chills.
• Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork. Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
• Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
• Spread pastry cream in shells with a spatula and top with grapes.

PASTRY CREAM FOR RASPBERRY TART

Steps:

• Prepare an ice bath, and set aside. In a medium bowl, combine cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk eggs until smooth. Add flour mixture to egg mixture, and whisk to combine.
• In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring mixture to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; whisking constantly, slowly pour into egg mixture.
• Transfer mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.
• Transfer mixture to a large heat-proof bowl. Whisk in butter and vanilla; set bowl in ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly on surface of pastry cream to prevent a skin from forming. Place in refrigerator until ready to use.

INDIVIDUAL GRAPE TARTS

Steps:

• Preheat oven to 400 degrees. On a lightly floured work surface, unfold pastry. Cut into 4 squares (4 3/4 inches each). Transfer to a rimless baking sheet. Using the tip of a paring knife, score a 1/2-inch border around edges of squares, being careful not to cut all the way through pastry. Refrigerate until firm, about 15 minutes.
• Whisk together egg yolk and cream; set egg wash aside. Toss together grapes, granulated sugar, and salt in a medium bowl. Divide grape mixture among tart shells, keeping it inside the borders. Brush edges of tarts with egg wash, and sprinkle with sanding sugar. Bake until pastry is crisp and golden and grapes are just beginning to collapse, 23 to 27 minutes. Let cool on sheet on a wire rack.