This used to be my classic go to recipe if I wanted to make something elegant/special for a dinner party. You can use any berries or sliced fruit, right now the small strawberries at Berried Treasures at Union Square market can’t be beat, hands down the best strawberry in NYC. This is the perfect recipe to show off their brilliantly intense strawberry wonderfulness.
Use a food processor to make the pastry dough. Add: 2 cups of All Purpose Flour, 2 Tablespoons Sugar, 1/4 Teaspoon of Salt, 12 Tablespoons unsalted Butter and 2 Large Egg Yolks. Pulse a few time to incorporate the butter and eggs into the dry ingredients, then add 2 Tablespoons of ice-cold water. Pulse briefly until the dough just comes together. Add more water if needed. The dough should be pliable and pull away from the sides of the container.
Place between two pieces of parchment paper, press into a disc and refrigerate for an hour.
Preheat the over to 400 F.
Lightly flour your work surface and roll out the dough large enough to fit a 10″ removable tart pan. Cover with parchment and fill with pie weights/dried beans. Place on a cookie sheet and put in the lower level of the oven (I bake my on my pizza stone which is always in the oven). Bake for 20 minutes.
Remove from the over and carefully remove the weights and parchment.
Turn the oven down to 375 F.
To make the pastry creme add: 1 cup of Whole Organic Milk and 1 Cup of Heavy Cream in a heavy bottomed sauce pan over medium/high heat and bring to a boil. As it is heating mix: 4 large Egg Yolks and 1/2 cup Sugar in a bowl whisk until pale yellow. To this add: 3 tablespoons of Organic Cornstarch (organic is really important in this instance, if it doesn’t say organic it is ) whisk to combine then add 1/2 cup Whole Milk and whisk it all together. When the milk/cream mixture has boiled remove from heat and slowly add it to the egg mixture whisking rapidly as you do. Pour back into the sauce pan over medium heat, whisking constantly until it comes to a boil and has thickened (it will be the thickness of a loose pudding, as it cools it get thicker).
Melt 3 ounces of finely chopped Dark Chocolate or chocolate chips in a medium bowl over barely simmering water. When melted remove from heat. When tart shell is cool ,use a pastry brush and coat the bottom of the shell with chocolate.Once the chocolate has dried and the pastry cream is at room temperature spread it over the chocolate covered pasty.Place in the fridge and chill until about an hour before you plan to serve it.
Prepare your fruit, in this instance the berries are so small all that needed to be done was remove the stems.
I like to lightly glaze the fruit, to make the glaze I add 1/4 cup of Strawberry preserve (I like Bionaturae fruit spreads/jams) with 2 Tablespoons of Water, stir together over high heat until comes to a boil remove and sieve if need be. You can also use Apricot jam.
To assemble place enough fruit to generously cover the top of the pastry cream. Glaze with a pastry brush.