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Receta Strawberry Or Raspberry Custard Tart

Name: Strawberry Or Raspberry Custard Tart
Ingredients: 1/4 c. Almonds, slivered; 1 1/2 c. Flour, all purpose; 1/4 tsp -Salt; 3 Tbsp. Brown sugar, firmly packed; 1/2 c. Butter,cool, unsalted 1 stick, cut into small pcs; 1 lrg Egg, cool; 1/2 tsp Vanilla extract; 1/4 tsp Lemon zest, freshly grated; 4 lrg Egg yolks; 4 Tbsp. Flour, all purpose; 3 Tbsp. Sugar; 2 c. Half and half; 1/2 tsp Vanilla extract-; Strawberries & Raspberries hulled to cover surface of tart; 1/2 c. Red currant jelly; 1 tsp Lemon juice

de Global Cookbook

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Ingredientes

1/4 c. Almonds, slivered
1Â 1/2 c. Flour, all purpose
1/4 tsp -Salt
3 Tbsp. Brown sugar, firmly packed
1/2 c. Butter,cool, unsalted 1 stick, cut into small pcs
1 lrg Egg, cool
1/2 tsp Vanilla extract
1/4 tsp Lemon zest, freshly grated
4 lrg Egg yolks
4 Tbsp. Flour, all purpose
3 Tbsp. Sugar
2 c. Half and half
1/2 tsp Vanilla extract-
Â Â Strawberries & Raspberries hulled to cover surface of tart
1/2 c. Red currant jelly
1 tsp Lemon juice

Direcciones

CRUST: Finely grind almonds in a food processor with an on/off mix with a rolling pin till as finely grnd as possible. Add in flour, salt and brown sugar to processor and blend, or possibly combine grnd almonds, flour, salt, and brown sugar in a bowl and stir to blend. Add in butter and process or possibly work with the fingertips till mix ressembles coarse crumbs. In a small bowl beat egg lightly. Stir in the vanilla and lemon zest. With processor on, add in egg mix to the dough through feed tube and process till dough forms. Pat dough into a ball, wrap in plastic wrap and refrigeratein refrigerator for at least 30 min. Remove dough from refrigerator. Press in 10 inch tart pan (with removable bottom), patting in even min before baking. Bake line with foil for 15 min, remove foil and bake a further 20 to 30 min empty. CUSTARD CREAM: In a medium mixing bowl, beat egg yolks and sugar till pale yellow and thick. Beat in 4 tbsp all purpose flour. Heat half-and-half in medium sized non reactive saucepan over low heat till small bubbles form around edges. Remove from heat and pour a small amount of warm mix into egg yolk mix, whisking constantly. Add in remaining half and half mix, whisking. Pour mix back into pan on heat, lower heat and cook it, stirring for 5-7 min. Add in vanilla, let the mix cold and refrigerateit, covered (use plastic wrap) till needed.
ASSEMBLY: Spread Custard Cream even over fully baked almond crust. Arrange hulled strawberries or possibly raspberries in concentric circles, stem ends down, over pastry cream. Heat red currant jelly with 1 tsp lemon juice and brush the glaze gently over the fruit.