Strawberry & Rhubarb – Black & White TartMay 1, 2008 at 8:32 am | Posted in Dessert | 1 Comment
I am making a larger tart this weekend for my girlie party, but I had some leftover dough so I thought I would make something lovely for dear sweet Grandma! (and I had some rhubarb I bought like 2 weeks ago and was dying to cook with!)
Grandma said this one was delicious (she graciously split it with grandpa too!) so hopefully my next tart (that I will taste) will be just as good!
5 naked strawberries (aka de-seeded) and sliced
1 stalk rhubarb + 1/2 cup sugar
10 or so mini chocolate chips
Crust (makes enough for this crust and my other tart!)
2/3 cup flour
1/3 cup cornstarch
1/3 cup confectioner’s sugar
2 Tbsp unsweetened cocoa powder
6 Tbsp butter, cold and diced
Creme (halved peabody’s recipe)
1/3 cup sugar
1/8 cup cornstarch
1/2 cup skim milk + 1/3 cup heavy cream
1/2 tsp vanilla extract
1 large egg yolk
1)Add all the dry ingredients in food processor, and pulse.
2)Add the butter and work the pastry until crumbly.
3)Add the egg and mix to form a ball. Do not overwork the dough. Wrap in plastic and place in the fridge for the night.
4)Roll your dough and place in small mold. Make little holes at the bottom and place in the fridge for 30 min.
5)Preheat your oven at 350 F. Cover the tartlets with a piece of parchment paper and rice and cook for 10 min. Remove the paper and cook for 4 to 5 more minutes. Let cool on a rack.
1)Whisk the sugar and the cornstarch together in a heavy bottomed saucepan. Place the pan over medium heat, whisk in the cream mixture and the vanilla, and cook, stirring constantly with a wooden spoon or a heatproof spatula in a figure eight motion making sure to touch all the edges of the pot. Continue cooking until the custard thickens and begins to bubble. Remove the pot from the heat.
2. Whisk the egg yolk in a medium sized bowl. Slowly pour half of the warm cream mixture into the bowl with the eggs, whisking all the while. This warms the egg slowly so that the warm cream doesn’t cook the egg.
3. Pour the custard back in the pot, return the pot to the heat, and cook for another 2-3 minutes, until the vanilla cream is almost as thick as pudding. It may look a little lumpy at first, but it will smooth out as you cook it.
4. Pour the vanilla cream into a bowl, cover it with plastic wrap to prevent a “skin” from forming over it, and refrigerate until it is chilled ~30 minutes.
1) Slice up rhubarb into 1/4 inch pieces
2) Heat up sugar and 1/2 cup water over low heat
3) Add rhubarb and cook over low heat for ~30 minutes.
4) Strain before adding to tart!
Spoon creme into crust, then spoon rhubarb, place strawberries, add more creme and add chips! (then take to grandma at 12:30 at night!) :-D