Yumeiro Patissiere’s Strawberry Tart

Instrucciones

• Crème Patissiere:
• In a saucepan, combine milk and vanilla extract. Bring to a simmer over medium heat, then remove from heat.
• In a bowl, whisk together egg yolks and sugar until pale. Add cornstarch and mix until smooth.
• Slowly pour a third of the hot milk into the egg mixture, whisking constantly to temper the eggs.
• Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until thickened into a custard.
• Remove from heat, strain through a fine-mesh sieve into a bowl to remove any lumps.
• Add butter and mix until fully incorporated.
• Cover with plastic wrap directly on the surface of the cream to prevent a skin from forming.
• Chill in the refrigerator for at least 2 hours, or until ready to use.
• Strawberry Compote:
• In a saucepan, combine strawberries and brown sugar. Bring to a boil, then reduce heat to low and simmer until thickened (about 10 minutes).
• Remove from heat, stir in lemon juice, and let cool completely. SIDE NOTE: In the anime, she makes rhubarb compote, but I couldn’t find rhubarb anywhere (˚ ˃̣̣̥⌓˂̣̣̥)
• Pâte Sucrée (Tart Crust):
• In a bowl, cream together butter and brown sugar until smooth.
• Gradually add the egg, mixing well after each addition.
• Sift in the flour and mix with a rubber spatula until just combined.
• Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
• On a lightly floured surface, roll out the dough, place it in the freezer for 10 minutes.
• Line a 5-inch round tart pan with the chilled dough and trim excess dough from edges.
• Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
• Bake in a preheated oven at 160°C/320°F for 15 minutes. Remove weights and parchment paper, allow the crust to cool completely before filling.
• Crème Frangipane (Tart Filling):
• Cream together butter and powdered sugar until light and fluffy.
• Gradually add the egg in three parts, mixing well after each addition.
• Stir in corn flour until well combined.
• Fold in the crème patissiere until smooth.
• Pipe the frangipane onto the cooled tart crust, covering the bottom evenly.
• Then, pipe and smooth a ring of the crème frangipane around the edge.
• Spoon the cooled strawberry compote inside the frangipane ring and spread it evenly with an offset spatula.
• Cover with another layer of frangipane, smoothing evenly with a spatula.
• Bake in a preheated oven at 160°C/320°F for 25-35 minutes until set and golden brown.
• Allow to cool completely. This is the “unique twist” that Ichigo introduces in her strawberry tart recipe, using corn flour instead of the traditional almond flour for the crème frangipane.
• Strawberry Coulis:
• In a saucepan, heat strawberry puree until boiling.
• Stir in sugar, reduce heat to low, and simmer until thickened (5-10 minutes).
• Remove from heat, stir in lemon juice, and let cool completely.
• Crème Diplomate:
• Gently fold whipped cream into crème patissiere until well combined. Set aside. *for the whipped cream, simply beat cold heavy cream with an electric mixer until firm peaks form!*
• Decoration:
• Place two whole strawberries in the center of the cooled tart.
• Pipe crème diplomate around the strawberries to create a dome.
• Smooth the surface with a spatula.
• Drizzle strawberry coulis over the dome.
• Decorate with halved fresh strawberries like in the video.
• Enjoy your beautifully crafted Sourire de l’ange!