Strawberry And Raspberry Tart With Meyer Lemon Pastry Cream Recipes

MEYER LEMON AND STRAWBERRY TART

Steps:

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Cool on cooling rack 15 minutes.
• In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 minute longer. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well. Gradually stir egg mixture back into hot mixture. Stir in lemon peel and lemon juice. Cook over medium heat about 5 minutes, stirring constantly. Remove from heat. Add butter; stir until melted. Let stand 10 minutes.
• Carefully pour hot lemon filling in crust. Cool 2 hours; top with strawberry slices. Refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.

STRAWBERRY TART WITH PASTRY CREAM

Steps:

• Make one 9 inch tart crust following the recipe here. Please note that the recipe makes two crusts, so keep the extra dough wrapped in the fridge for a different recipe.
• Brush the tart crust with egg wash before the last 5 minutes of bake time. If not, you can also brush the inside of the crust with melted white chocolate when the crust has cooled down. This creates a barrier between the crust and the filling to prevent the crust from getting soggy.
• Place the egg yolk and cornstarch in a bowl. Whisk the yolk and cornstarch well until you have a smooth paste. Set aside.
• Place the milk, sugar, salt, and vanilla in a saucepan. Heat over medium heat until the milk is steaming.
• Temper the egg mixture with some of the hot milk while stirring constantly. When the egg mixture is warm, add it back to the warm milk.
• While whisking frequently, warm the custard base until it comes to a boil. Make sure to whisk and scrape the bottom of the saucepan as the custard thickens to prevent the eggs from curdling.
• If needed, remove the pot from the heat to whisk the custard, then return it to the stove to continue cooking.
• The custard will start to release bubbles at the surface when it starts to boil. Remove it from the heat at this point, and whisk to make sure the custard is smooth and thick. When whisked, it should leave behind tracks from the whisk.
• Cover the custard with plastic wrap, making sure the plastic wrap is touching the entire surface of the custard to prevent a skin from forming on top. Let it cool down to room temperature.
• Place the butter in a bowl and whisk the butter until light and fluffy. The butter should be very soft and airy.
• Add the cooled custard (a little at a time) to the butter, and whisk each addition really well, until you have added all of the custard. You should have a smooth and buttery custard mixture.
• Add the cooled butter custard mixture into the pate sucree shell. It's now ready to be topped with strawberries.
• Wash and dry the fresh strawberries. Slice the tops off of the strawberries (optional, since the green parts are edible too), and then halve the strawberries.
• Starting from the center, place the strawberry halves on the pastry cream topping in any pattern you like.
• When the surface of the tart is covered with strawberries, you can brush the top with jam (optional).
• To do this, warm the ⅓ cup of jam until the mixture has a liquid consistency. Using a pastry brush, brush the tops of the strawberries until they are all coated with the jam. Loosely wrap the tart with plastic wrap, and place the tart in the fridge for a few hours to set.
• Before serving, sprinkle chopped pistachios or garnish with mint leaves (optional).

STRAWBERRY TART WITH PASTRY CREAM

Steps:

• Put the flour, butter, salt and baking powder in a food processor and pulse until the mixture is the texture of coarse cornmeal.
• Transfer it to a large bowl, add the sugar and egg and bring the dough together into a ball, without overworking it.
• Flatten the ball slightly, wrap it tightly in cling film and refrigerate for 30 minutes.
• While the dough is chilling, prepare the lemon pastry cream.
• In a medium bowl whisk together the sugar, egg yolks and grated lemon.
• Add the flour, a couple of tablespoons of milk taken from the total amount and continue beating until well combined.
• Place the remaining milk and lemon zest in a saucepan over medium heat until the milk just comes to a simmer.
• Remove from heat and discard the lemon zest.
• While whisking, slowly add the milk to the egg mixture and return the mixture to the saucepan.
• Cook over medium heat, stirring constantly, until the cream has reached the desired density.
• To prevent a skin from forming, press a sheet of cling film directly onto the surface of the pastry cream. Refrigerate until chilled.
• Finish the tart crust.
• Preheat the oven to 350°F (180°C).
• On a floured work surface, roll out the pastry about ¼ inch (0.5 cm) thick.
• Place it in a 10 inch (26 cm) tart pan and carefully press the dough along the bottom and sides of the pan. With a rolling pin or with your fingers, press along the edge of the pan to remove the excess dough.
• Using a fork, prick the bottom of the pastry shell.
• Bake the crust for 20 to 25 minutes or until golden brown.
• Transfer to a wire rack to cool completely before filling.
• Hull the strawberries and slice them ¼ inch (½ cm) thick.
• Remove the pastry cream from the fridge, whisk until smooth and spread an even layer in the crust.
• Starting from the outside and working your way to the center of the tart, place the strawberries, in an overlapping circular pattern.
• Sprinkle chopped pistachios on top.
• Serve the strawberry tart immediately or refrigerate until ready to serve.
• Enjoy!

LIMONCELLO AND LEMON CREAM FRUIT TART

Steps:

• Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.

STRAWBERRY CREAM TARTS

Steps:

• Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks., In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled., Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.