I haven't seen this on on the chat, which is where it was, obviously,
supposed to have landed, so I'm forwarding (I may be a cat, and a
bitch, but I'm no hog <g>)
Begin forwarded message:
From: "Thurlow Weed" <[EMAIL PROTECTED]>
Date: June 8, 2004 18:15:12 EDT
To: "Tamara P. Duvall" <[EMAIL PROTECTED]>
Subject: Re: [lace-chat] strawberry tarts
OK, Tamara (and all!)! I didn't save the link where I got this recipe,
but
copied it over to a Word document. Printing the web page would have
given
me all the designer art that takes forever to print for me, and it has
nothing to do with the recipe anyhow. Since we don't do attachments
on the
list, I'm doing a copy/paste here, which should hopefully work. I
haven't
made these yet, the main reason being I have to procure tart tins,
which
will probably be on the next market run this weekend.
----- Original Message -----
From: "Tamara P. Duvall"
Se, er... Do we get a collective prize in the form of the recipe for
the tarts? Not that we grow any strawberries in our garden, but the
stores, occasionally, have the "buy one, get one free" deal...
STRAWBERRY TARTS
Sweet shortcrust pastry (see below)
About a kilo of strawberries
4 T Jam (strawberry or redcurrant) and a little water
375 ml whole milk
1 vanilla pod
4 egg yolks
120g caster sugar
50g cornflour
Hot oven
Line tins, prick all over with fork to release air, bake. Remove when
turning a nice golden colour, leave to cool. Warm the milk with the
vanilla
pod (split, with the seeds scraped into the milk).
Make crème patisserie: Whisk egg yolks, sugar, and cornflour in a bowl
then
add the warm milk and whisk. Remove the pod. Pour back into saucepan
over
gentle heat until thick. Allow to cool, but give it a bit of a stir
every
now and then. Leave it to cool and turn it out onto the plate it will
be
served on.
Clean and hull strawberries, and then place them onto the cream
custard,
point end upwards. Melt the jam with a little bit of water to loosen
it, and
then spoon over the tarts as a glaze.
SWEET SHORTCRUST PASTRY
180g plain flour
90g unsalted butter
2 dsps icing sugar
2 egg yolks
ice water
Rub butter into flour. Add sugar. Add egg yolks and enough ice water
to make
a rollable pastry. Rest in fridge for at least an hour. Roll out; will
make
one large tart or about eight individuals.
---
Tamara P Duvall http://lorien.emufarm.org/~tpd
Lexington, Virginia, USA (Formerly of Warsaw, Poland)
Healthy US through The No-CARB Diet:
no C-heney, no A-shcroft, no R-umsfeld, no B-ush.
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