Classic Strawberry Tart
For the tart shell
1 box of frozen puff pastry thawed
1 egg beaten
Method of preparation:
Open the pastry and slightly roll it to extend about 2 more inches.
Cur ¾” pieces of each edge and using the egg wash glue it to the4 edges.
Using a fork pick several holes in the pastry and bake it in a 400 degree preheated oven for 16 min.
Let cool even though the pastry will puff in the center it will deflate just gently press it down prior to filling the shell.
For the pastry cream
1 cup milk
1 vanilla bean scraped
¼ cup plus 1 tablespoon sugar (divided)
3 large egg yolks
1 tablespoon cornstarch
1 tablespoon flour
1 teaspoon butter
½ cup apricot jam, optional
For the vanilla pastry cream
Prepare an ice bath and set aside.
In a saucepan over high heat, scald milk, vanilla bean and seeds, and ¼ cup sugar. In a separate bowl, whisk egg yolks with remaining tablespoon sugar until thick and pale. Sprinkle in cornstarch and flour; continue whisking until well combined. Remove vanilla bean from milk.
Whisk half the hot milk into egg yolk mixture. Pour egg mixture into pan with remaining hot milk; slowly bring to a boil. Continue whisking until thick, about 5 minutes. Remove saucepan from heat, stir in butter and let cool slightly.
Transfer the saucepan to the ice bath, being careful to not let any water or ice get into the pan. Stir pastry cream occasionally until it is cool, about 30 minutes. Use pastry cream immediately or press plastic wrap directly onto the surface of the pastry cream and store in the refrigerator until ready to use.
To make the tartlets
Spoon pastry cream into the tartlet shells and top with sliced strawberries. If desired, melt apricot jam in microwave and brush a small amount of jam onto fruit to give it a pretty shine.