My main issue is that the pâte sucrée crust was really difficult to work with, impossible to roll out and crumbled into pieces when I tried to move it from the cooling rack to the serving platter. I was extremely disappointed - especially since I was making it for our 4th of July party! The pastry cream was okay - nothing very different from when I've made it before - but with the difficulties with the crust I'd have to give this month's recipe two thumbs down. If this was the first tart crust I'd ever made, I definitely would have thought it was me and would be soured on ever trying it again. It was that bad. Luckily I have a lot of experience - and love of - making pie/tart crusts so I know it was just a flukey recipe.
I had doubled the recipe so I could make two 7-inch tarts and two 3-inch tarts...but that didn't work out so well. The only ones that were salvageable were the small tarts, so I guess all was not lost. Here are my small tarts and step-by-step is below.
|my two surviving tartlets|
|mise en place for the pâte sucrée|
|cutting the butter into the dry ingredients|
|the butter is incorporated then the egg gets added|
|at this point the dough was still very dry and not coming together in the bowl. |
I dumped it onto the counter to knead it together.
|done! At this point I had no idea of the difficulties that lay ahead...|
|into the fridge to chill out and rest the gluten|
|it was a nightmare getting the dough into my tart rings, but I finally did it...|
the ugliest crust I've ever made. Boo.
|trying to move the first large crust to the serving plate...ruined!|
|and here's what happened with the second large crust, a bigger disaster.|
I ended up serving the pieces as a sort of a 'make your own' trifle bar at our July 4th party.
|mise en place for the custard for the pastry cream|
|I like to make custard by beating the eggs, sugar and flour in the standing mixer...|
|until it gets to ribbon stage...|
|and then pouring in the hot milk.|
|then it goes back into the saucepan and onto the stove and whisk, whisk, whisk like crazy as it is heated to a boil|
|then simmer for 1-2 minutes and press through a sieve to get out any lumps|
|the strained custard is covered with plastic wrap and goes into the refrigerator to chill|
|my berries - delicious! Sadly, I didn't end up being able to use them all after my large crusts shattered...|
|whipped cream to lighten up the custard|
|voila, the finished pastry cream|
|building the tartlet|
|with fruit on top|
Bye for now...