Last weekend some family was coming over for bbq dinner at my parents and nowadays they kind of expect me to make a nice dessert. This time me and my mom made strawberry tarts. They were very tasty and this recipe was not very difficult.
My mom found the recipe over at The Little Teochew. In Thailand we bought six 10cm tart pans with a detachable bottom and wanted to try them out. Making strawberry tarts for the family seemed like a perfect opportunity.
The crust of this recipe was nice and crisp and not too sweet. We used about half of the dough from the recipe and stored the other half in the freezer. Yesterday my mom made lemon tarts and chocolate ganache tarts with the left over dough, she said they taste sooo good… Sadly I’m not at my parents this weekend!
We made nine tarts and used all vanilla custard. The recipe states you have to blind bake the crust, we experimented with and without any weight on top of the dough. The ones with only fork holes turned out prettier than the ones we blind baked. So no need for blind baking which saves you time. yay!
My aunt who came for the bbq brought a dessert: strawberries with “poffertjes” on a stick. My friend from omnominal has a post about food on sticks, pretty funny stuff.
The sticks are eaten warm with some cinnamon sugar sprinkled on top. Poffertjes are small Dutch pancakes made in a special poffertjes pan. If you are visiting The Netherlands you have to eat them, it’s a Dutch speciality. It is also one of the few Dutch things I like to eat! So you know they are good.
- 2½ sticks (10ozs; 285g) unsalted butter, at room temperature
- 1½ cups (150g) icing sugar, sifted
- ½ cup (lightly packed) (3¼ozs; 100g) finely ground almond flour
- ½ tsp salt
- ½ tsp vanilla bean pulp or pure vanilla extract
- 2 large eggs, at room temperature, lightly beaten
- 3½ cups (490g) all-purpose flour
- 1 cup milk (236ml)
- 2 egg yolks
- ¼ cup caster sugar (55g)
- ⅛ tsp vanilla beans or extract
- 2 tbsp cornflour
- 1 pinch salt (only if not adding butter, or using unsalted butter)
- ½ tsp unsalted butter, for additional shine and firmness (I always add unsalted butter)
- Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond flour, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. The dough may look curdled – that’s alright. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough – a matter of seconds. Don’t overdo it.
- Gather the dough into a ball and divide it into 3 or 4 pieces: 3 pieces for 10-inch (26cm) tarts, 4 for 9-inch (24cm) tarts. (Of course you can press the dough into one large disk and cut off as much as you need at the time that you need it.) Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)
- Pinch balls of dough and press them into each tart mould using your thumb. Make sure you press more around the bottom rims where dough tends to gather. I like to my tart shells thin and delicate. Once you have pressed all the dough into your tart moulds, place them back into the fridge for another 15 minutes before baking.
- While the dough is chilling, preheat the oven to 350°F (180°C). Fit a circle of parchment or foil into the crust and fill with dried beans or rice before baking.
- Fully bake the crust for about 20 minutes, or until they turn golden. Transfer the crust to a rack to cool. These can keep at room temperature for 8 hours.
- Whisk together egg yolks, ¼ cup milk (60ml), sugar and vanilla beans. Mix in cornflour and salt (if using).
- Bring the remaining milk to a scald* in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Once incorporated, pour everything back into the saucepan.
- * To scald is to heat to just below the boiling point.
- Whisk the mixture over medium heat until it thickens and firms up. Remove from heat and whisk in butter.
- Pour the hot custard into a bowl and plunge the bottom of the bowl into another larger bowl of iced-water to cool, give it a whisk occasionally.
- Once it reaches room temperature, scoop the crème pâtissière into a piping bag (twist the open end to seal up the custard) or into a ketchup bottle. Keep in the refrigerator until ready to use.
- Cut strawberries in half.
- Place about 2 to 3 tablespoons of custard in the tart shell.
- Decorate the tart with the already cut strawberries.
- Eat them fresh, if you are not going to eat them within 24 hours keep all parts separate until assembly.