Fresh Strawberry Tart

In my cook book, Paris Sweets, this recipe is billed as Fresh Strawberry and Marshmallow Tart, but I left out the marshmallows partly because I can't seem to find any potato starch, and partly because I thought I had my hands full with the rest of it. Maybe another time.

I have to say, the tart was a total success. The first time I made it, I took it to a friend who was having a hard time, without me ever tasting it (licking the bowl doesn't count). I had no idea if it was a flop or not. I was pretty worried about the pastry cream, because the recipe calls for "whisking over medium heat until it comes to a boil", and AFTER AN HOUR of whisking, it never came to a boil. After it got really thick, and I thought my arm was going to fall off, I just decided it was "good enough". I probably should have turned up the heat, but I think my stove hates me, and it has terrible temperature control. When I don't want it to boil, it does (on the lowest setting) and when I do...well obviously the knot in my shoulder is evidence of how evil my stove is. The second time I made it, I turned the heat up a bit more, which cut my whisking time in half, but it never actually came to a boil then either. I'm still wondering what the consistency is supposed to be like. (The recipe says I should have extra cream left over, which would have been divine to dip extra strawberries in, but I didn't, because it reduced down that much without ever boiling.) But, it still tastes good. I ate a slice of the second tart I made. It was really good. (If I do say so myself)

This is a copy of part of the e-mail I got from my friend- (just evidence of how good the recipe is, even though it was my first time ever making a tart like this, and I couldn't actually get the custard to boil.)

"As for the tart...HOLY YUM!!!! It was soooooo good. Well it's not all gone yet but you can bet your bippie I am hoarding it all for myself. The custard was perfect and the strawberries were amazing. I don't know what you glazed them with but it was a perfect compliment. Perfect thickness on the crust and everything. -me"

I am thinking next time I will make the custard with the fancy french butter to see if it makes any difference and I want to try it with raspberries.

Fresh Strawberry Tart

THE PASTRY CREAM

1 1/4 cups whole milk

1 moist, plump vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

3 large egg yolks

1/2 cup sugar

3 Tablespoons cornstarch

1 stick plus 3 tablespoons unsalted butter, at room

THE CRUST

1 fully baked 9 inch tart shell made from Sweet Tart Dough

TO FINISH

4 cups fresh strawberries, hulled

2 teaspoons confectioners' sugar, plus more for dusting

Red currant jelly

1. To make the pastry cream: Bring the milk and the vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and set aside for 10 minutes. Or if you are using vanilla extract, just bring the milk to a boil, and proceed with the recipe , adding the extract before you add the butter to the hot pastry cream.

2. Working in a heavy bottomed medium saucepan, whisk the yolks, sugar, and cornstarch together until thick and pale. Whisking all the while, very slowly drizzle a quarter of the hot milk onto the yolks. Then, still whisking, pour the rest of the liquid in a steady stream over the tempered yolks. Remove and discard the vanilla pod.

3. Put the pan over medium heat and, whisking vigorously and without stop, bring the mixture to a boil. Keep the mixture at a boil, whisking energetically for 1 to 2 minutes, then remove the pan from the heat and scrape the pastry cream into a clean bowl. Allow the pastry cream to cool on the counter for about 3 minutes.

4. Cut half the butter (5 1/2 Tbs) into 5 or 6 chunks and stir the chunks into the hot pastry cream, continuing to stir until the butter is melted and incorporated. At this point the cream needs to be thoroughly chilled. You can either set the bowl into a larger bowl filled with ice cubes and cold water and, to ensure even cooling, stir the cream from time to time , or refrigerate the cream, in which case you should press a piece of plastic wrap against the surface to create an airtight seal.

5 When the pastry cream is cold, scrape it into the bowl of a mixer fitted with the whisk attachment. Put the remaining 5 1/2 tablespoons butter in a small bowl and, using a rubber spatula, work the butter until it is soft and creamy. With the mixer on high speed, gradually beat the softened butter into the pastry cream. Keep whipping until the pastry cream is light, smooth, and satiny. The pastry cream can be used now or chilled until needed. (It can be stored in the fridge for up to 3 days tightly covered, or packed airtight and frozen for a month. Defrost overnight in the fridge and whip before using to return it to it's smooth consistency)

6. To assemble the tart: Fill the shell with enough pastry cream to come about 1/4 of an inch from the top of the crust. Smooth (or at least even) the surface of the cream with an offset spatula.

7. put 3/4 cup of the strawberries in a small bowl with the confectioners' sugar and using a fork, coarsely crush the strawberries. Allow the berries to sit for 3 minutes then turn them into a sieve and shake the sieve over the sink several times to get rid of as much liquid as possible. Spoon the crushed berries over the pastry cream, leaving a slim border bare.8. Cut the remaining berries in half, and arrange on tart. For the final touch, warm some red currant jelly in the microwave and using a pastry brush, paint each strawberry with a little jelly. Serve the tart, or chill it until needed.

Keeping: the tart should be served cool, and it can be kept in the refrigerator, lightly covered with plastic wrap and away from foods with strong odors, for about 8 hours.