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What You Need:
(To serve 6)
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6 individual 3- to 4-inch pate brisee tart
shells or 9- to 10-inch pate brisee shell
1 egg plus 1 extra egg yolk
¼ cup sugar
3 tablespoons flour
Pinch of salt
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 cup hot milk
1 cup heavy cream
CURRANT GLAZE
1 cup red currant jelly
1 tablespoon hot water
1 tablespoon kirsch
1 to 1½ quarts large ripe strawberries, cleaned and stemmed
Confectioners' (powdered) sugar
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 400° and bake the pastry shells (or shell) as described in the recipe for Pate Brisee, adding another 7 to 10 minutes to the final baking to brown the shell lightly and cook it fully. Unmold the shells (or shell) and slip it onto a wire cake rack to cool.
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2. In a heavy 2- to 3-quart saucepan-off the heat-beat the egg, the extra egg yolk and the sugar with a wire whisk, rotary or electric beater until the mixture thickens and turns a pale yellow. Add the flour and salt, and beat until well blended. Beat in the powdered gelatin and vanilla; then slowly pour in the hot milk in a thin stream, beating constantly.
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3. Cook over moderate heat, stirring with a whisk, until smooth and thick. Do not allow the custard to boil; if it seems to be getting too hot, lift the pan off the heat a few seconds to cool it. If the custard gets lumpy, beat it with a whisk or rotary beater until smooth. Pour the custard into a large mixing bowl and place in the refrigerator to cool.
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4. When the custard is cold and has begun to solidify slightly, whip the cream until it holds soft peaks. Fold it thoroughly into the custard with a rubber spatula and beat gently if there are any lumps. At once, pour or spoon the custard into the pastry shells.
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5. CURRANT GLAZE: In a small saucepan, warm the red currant jelly and hot water over low heat, stirring occasionally, until they begin to froth and thicken. Remove the saucepan trom the heat, stir in the kirsch and let the glaze cool a bit.
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6. Meanwhile, arrange the strawberries on the custard, stem side down-and in concentric circles if the tart is a large one-until the top of each tart is completely covered with berries. Spoon the warm glaze over the berries. Refrigerate the tarts for at least 2 hours, or until the custard is firm. Sprinkle them with confectioners' sugar before serving.
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