Happy Mother’s Day to you all! This will be the first post that I and Siri will be doing together @ Aanyarasa. We are excited to be doing this together and it means a lot to both of us. We hope you will enjoy our culinary adventures here with us..:)
This dish goes to both of our moms. I know my mom and what she would love.I know Siri’s mom to some extent and I must say she is extremely warm and this dessert seemed perfect for the both of them.
The tart is filled with pastry cream which tastes very much like our Indian Custard.With Summer fruits on top, it makes for a rich and an elegant dessert that you can make for a party or just over a weekend. The Lavender Syrup is brushed on top of the fruits which adds in a subtle taste with out dominating the rest of the flavors..
For Tart Dough
6 tbsps unsalted butter, room temperature
1/2 cup powdered sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1/4 tsp salt
2 tsps heavy cream
For Pastry Cream(Makes about 2 1/2 cups)
2 cups Whole Milk
1/2 cup Sugar
1/2 Vanilla Bean, split and seeds scraped
Pinch of Salt
4 large egg yolks
1/4 cup cornstarch
2 tbsps unsalted butter, cut into pieces
For the Lavender Syrup
1/2 cup sugar
1/3 cup fresh lavender seeds or dried lavender
1 tsp lemon juice
For the Filling
1/4 cup Heavy Cream
Fruits of your choice-Strawberries, blackberries or blueberries or a combination of all of them.
With an electric mixer, combine butter and powdered sugar for a couple of minutes on low speed
Add egg yolks and mix until it is well combined.
Add 3/4 cup All purpose flour to the above mixture and mix on low speed until the flour is incoporated
Add the remaining 3/4 cup of flour, salt, and cream and mix it until you can no longer see the flour.
Turn the dough on to a surface and make it into a disc.Wrap in a plastic wrap and refrigerate it for 2 hours.You could also do it overnight .If you are making it for a long time use, then freeze it and thaw it in the fridge overnight. You could freeze it for up to a month.
Combine milk, 1/4 cup sugar, Salt, Vanilla bean and the scraped seeds from the vanilla bean in a saucepan.Simmer it on medium heat.
In another bowl, whisk egg yolks, cornstarch, and the remaining 1/4 cup sugar.
While whisking, pour about 1/2 cup hot milk mixture into the egg yolk mixture.Whisk until the milk is well combined.
Continue to add the milk mixture in increments of 1/2 cup until all of the milk mixture is fully incorporated into the egg yolk mixture
Pour this back into a pan and cook over medium heat by whisking continuously. Continue to do so until it reads a temperature of 160F on a thermometer
Take out the vanilla bean.
Add butter and beat on medium speed until the mixture cools and the butter has melted
Cover the cream with a lid or plastic wrap and refrigerate for 2 hours.
For the lavender syrup
Combine Sugar, 1/4 cup water, lavender and lemon juice.Boil the mixture and turn off the heat
Let it sit for 20 min before you strain the syrup.
Set aside the syrup to cool
Make the tart:
Roll the dough on a floured surface into about 16X6 inch rectangle and a 1/4 inch thick.
Fit the dough into a rectangular tart pan (with a removable bottom).With a rolling pin, trim the edges of the dough.
Prick the bottom of the dough and refrigerate for 1/2 hour.
Preheat the oven to 375F.Line the tart with a parchment paper and fill in with rice or beans. Bake for about 15 min until the edges turn golden brown.
Remove the parchment and the beans/rice.Put it back in the oven.Continue baking for about 20 more minutes until the tart becomes golden brown.Coll completely.
Beat the heavy cream until stiff peaks form.
Fold in the whipped cream into 1 1/2 cups Pastry Cream until combined
Pour in the tart shell.Decorate with fruit.Brush the fruit with lavender syrup.
This dessert goes to Mother’s Day Event @ PanchPakwan, hosted by Jyoti..
To all you guys out there…enjoy the rest of the Mom’s Day.
S & S!!
We also blog at: Shri – Tasty Touch and Siri – Siri’s Corner.