STAR BERRY TARTS
MAKES 8 SERVINGS.
FOR CRUSTS---
2 1/4 cups flour
3/4 cup pecans
6 tbs sugar or Splenda
1/4 tsp salt
1 1/2 sticks unsalted butter, cut into pieces
1 egg, beaten
FOR PASTRY CREAM---
1 cup lowfat milk
2/3 cup sugar or Splenda
1 tsp vanilla
1/2 cup plus 3 tbs lowfat buttermilk
3 egg yolks
3 tbs cornstarch
1 pint raspberries
1 pint blueberries
Powdered sugar
MAKE CRUSTS---Pulse first 4 ingredients until nuts are finely ground. Add butter, pulse until mixture looks like coarse meal. Drizzle in 6 tbs ice water, pulse until dough comes together. Turn out onto a piece of plastic wrap, form into a disk, wrap, refrigerate 1 hour. Flour a sheet of parchment. Roll out dough on parchment into a 9x13" rectangle. Trim into an 8x12" rectangle, reserve scraps. Cut into eight 3x4" rectangles. Separate pieces slightly on parchment, then crimp edges. Slide parchment onto a baking sheet. Roll out scraps until 1/4" thick. Cut out 8 stars using a small star shaped cookie cutter, arrange on baking sheet around crusts. Refrigerate 20 min. Heat oven to 375 degrees. Poke holes in crusts. Brush stars and edges of crusts with beaten egg. Bake until golden brown 25 min. Cool. MAKE PASTRY CREAM---Combine milk, 1/3 cup sugar and vanilla in a saucepan, bring to a simmer. Whisk 1/2 cup buttermilk, yolks, cornstarch and remaining sugar in a bowl, pour hot milk mixture into egg mixture, whisking. Pour mixture back into saucepan, cook until thick. Transfer to a bowl, stir in remaining buttermilk. Lay plastic wrap on surface, refrigerate 45 min. Transfer crusts to a platter. Spread pastry cream on crusts, then top with berries. Top each tart with a star. Dust with powdered sugar, then SERVE...
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