Baking time again. Lately Vancouverites have been enjoying on some beautiful tropical fruits such as litchee, mango, watermelon etc etc. The weather certainly bodes well for picking them at their peak. With the strawberries and mangoes in season, I decided to make a strawberry mango tart. I first started to make the crust. As always I chose the pate sucre crust by Felder. I find that his recipe has the right levels of lightness and crispness to the pastry.
Key to a light and flaky pastry.
- work the cold butter in with the flour until sand like texture than add the remaining ingredients
- do not over cook the pastry cream. Take it off the heat once the cream thickens and boils. Whisk constantly as the pastry cream will burn.
- To prevent lumps of cornstarch, mix the sugar with the cornstarch first prior to adding it into the milk
1 1/4 cups milk
2 egg yolks
2 tablespoon cornstarch
1/4 cup castor sugar
1 tsp. vanilla essence. ( I chose to use a vanilla bean)
Result: This recipe is a keeper. Both strawberry and mango complimented each other. The pastry cream was light, smooth and creamy and added complexity to the dessert.
Have a lovely weekend all!!!!