:) Frutti di Bosco Tart Serves 10-12 INGREDIENTS: CRUST (makes 2 dough balls): 3 cups all-purpose flour / plain flour 1 1/4 cups (2 1/2 sticks) unsalted butter, cold 3/4 cup powdered sugar / icing sugar 1/4 cup ice water 2 eggs 1/2 teaspoon salt 1/4 teaspoon lemon zest PASTRY CREAM 4 cups whole milk 8 egg yolks 1 cup sugar 2/3-3/4 cup flour 1/2 vanilla bean, seeds scraped FRUIT TOPPING 1 cup blueberries 1 cup raspberries 1 cup blackberries 1 cup red currants powdered sugar / icing sugar, for dusting DIRECTIONS: TO MAKE THE PASTRY CREAM *In a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.) *Combine eggs yolks and sugar in a small bowl and beat together. *Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them. *Pour egg mixture into remaining hot milk and return to heat, stirring constantly. *Bring mixture just to a boil, then remove from heat, cover with plastic wrap. *Note: make sure to place plastic wrap directly on the surface to avoid a film from forming. *Refrigerate until completely chilled. TO MAKE THE CRUST *Pulse flour, sugar, lemon zest and salt in a food processor until combined. *Then add cold butter and pulse until butter breaks down into pea-sized crumbs. *Slowly drizzle in ice water with the food processor running until dough begins to come together. *Then add in 2 eggs. *Mix until fully incorporated. *Set up 2, large pieces of plastic wrap and turn dough out. *Divide in half, roll each half into a ball, then flatten each into a disc. *Tightly wrap each in plastic wrap and refrigerate for at least 1 hour. *Preheat oven to 350º F. *Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness. *Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. *Press the dough into the bottom and sides of the pan, then trim off excess overhang. *Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil. *Bake for 20 minutes, then remove foil. *Bake for another 15-20, or until golden. *Remove and let cool completely. *Combine berries in a large bowl and muddle slightly. *Mix together so juices combine and set aside. *Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries. *Garnish with a liberal dusting of powdered sugar. *Serve chilled or at room temperature. Recipe adapted from Z Tasty Life ✿´`*•.✿ Follow me for recipes, fun & handy tips, motivation, DIY ideas and a few funny posts as well. Feel free to share your favourite things. To order your TRIMdown and begin your weightloss journey to a healthier you > click here: trimdownwithberyl ✿´`*•.✿
Posted on: Tue, 06 Jan 2015 05:35:31 +0000
Trending Topics
Recently Viewed Topics
© 2015