Make Strawberry Tarts with Homemade Creme Patissiere
The sweet red forms of juicy strawberries have started to appear at farmers markets, bringing thoughts of making jams and summer smoothies to our minds. While there’s still a wintery chill in the air, try these strawberry tarts with homemade creme patissiere. Best served warm straight from the oven, the tarts’ luscious custard and hot strawberries melt in your mouth, while the sugar-lined pastry surprises you with a hidden buttery sweetness.
INGREDIENTS
Creme patissiere
2 1/4 cups skim milk
6 egg yolks
2/3 cup sugar
1/3 cup corn flour
1 teaspoon vanilla extract
Tarts
8 sheets filo pastry, thawed
1/2 cup butter, melted
1/2 cup sugar
200 g fresh strawberries
100 g frozen blueberries
TO MAKE
Creme patissiere
Prepare the creme patissiere the night before you want to make (eat) the tarts.
Add 1 3/4 cups of milk and the vanilla extract to a medium saucepan. Sprinkle half the sugar gradually over the surface of the milk and let the sugar sink to the bottom without stirring. Bring to a simmer over medium heat.
Meanwhile, in a medium bowl, whisk together the egg yolks, corn flour and remaining 1/2 cup of milk and 1/3 of cup sugar until smooth.
Once simmering, whisk the hot milk, before gradually whisking into egg mixture. Pour combined liquid back into saucepan and return to medium heat. Whisk constantly until the mixture thickens to a custard consistency. Remove from heat and whisky until smooth. Transfer creme patissiere to a bowl and cover with cling wrap directly touching the custard. Refrigerate overnight.
Tarts
Preheat oven to 180ºC. Gently place first sheet of filo down on work surface, brush with the melted butter and sprinkle with sugar. Repeat with three more sheets.
Using a small bowl as a guide, cut out six 10 cm rounds. Repeat with another set of four layers of filo pastry to yield 12 rounds. We also used the leftover pastry and scraps to make more mini tarts in a cupcake pan.
Gently fold each round into a greased muffin tin. Scoop a generous tablespoon of creme patissiere into each pastry shell before topping with both berries. Bake in the oven for 20 minutes or until pastry is crispy. Leave to cool slightly before handling. Serve immediately or store in refrigerator.
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