Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes. With one hand, start whisking the egg yolk mixture with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated. In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside. Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (Freeze any remaining pieces for another project for up to 3 months.) Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. Divide the dough into four pieces if making mini tarts. Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.ĭivide the dough in half if making one large tart. Blend to combine but don't overwork the dough. Slowly add the yolk mixture to the flour mixture. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Make the crust: In a small bowl, whisk together the egg yolks and heavy cream.
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