Making the pastry was not hard, I used a foodprocessor to do it and while it laid resting in the fridge, I started to make the pastry cream. Stirring and stirring, damn cream, it just didn't thicken at all, so I left it too long in the pan (in the hope that it would thicken)... but then of course it started to split. *sigh* So that was binned. Then I had no more milk/cream at hand, so I decided to wait for the next day (or two).
I turned to Michel Roux for guidance and he pointed out to me that I had to read the recipe first and read it well *yes chef*... turned out I forgot the flour in the pastry cream! Thanks Michel. So then I made the pastry cream again.... and Yay; it thickened and seems to be just fine. By that time the fruit I had (all strawberries) bought for this pie on a farmers market, wasn't really as good looking as it should be, so I jammed it.
Well to make a long story shorter... I baked the pie shell while I was making my pastasaus (about 16 liters of it!!), and while I was chopping away veggies, I forgot to set the alarm for the pie shell... until I smelled it. *Aaarrrggh* Way too dark, but not yet burned (just). I always thought I could multi-task, so that dream was shattered on the way as well. I decided to make it anyway, for the deadline came very very near, dark pastry or not... then added a little to much cream possibly to the pastry cream, so it was a little bit too runny. Threw the few strawberries on that were still acceptable and blue berries to fill up the pie. A little icing sugar to disguise the dark pastry rim.
And you know what? It was delicious! Impossible to cut a wedge in one piece, cause the pastry was very brittle (which is a good thing in pastry). I have to make this again, with a pastry shell that is golden brown this must be heaven. And I will try to make some dairy free pastry cream as well... no I won't forget the flour!
Despite all the hiccups your tart looks so scrumptious! I happen to love a slightly burnt pie shell so I would happily devour a slice of your tart! :-)
ReplyDeleteI think everyone has had one of those days (myself included) where everything goes wrong. Your end result turned out pretty good though. I love the strawberry/blueberry combo. As for a non-dairy pastry cream, have you ever tried coconut milk/cream? I've never tried it but I just remembered the Creme Caramel/Flan recipe in Dorie Greenspan's "Baking from my home to yours" which I made last weekend. It has a variety in there for using coconut milk/cream instead of regular milk/cream. Good luck!
ReplyDeleteIm with janis! I love everything pastry slightly burnt. Just like hotdogs on a grill! End result is it looks tasty!
ReplyDeleteYou pulled it together and made it look great! That's the way to hang in there! Great job!
ReplyDeletei feel like i'm in christmas season by looking at your beautiful tart
ReplyDeletenobody wpuld know what you have gone through making this tart when looking at the result!
slightly burnt pie is not an issue at all to many, including me :)
Your tart looks lovely, despite all the mishaps, you did fine! After seeing everyone's tarts and the rave reviews, I just could not wait to make it this weekend!
ReplyDeleteWell despite everything you think went wrong (which I'm sure is just what happens in every kitchen where real people cook real food) I think it looks absolutely yummy!!
ReplyDeleteNow that that is out of the way, can you please hand me a slice?
Yes, the forgotten kitchen timer and the multitasking, I know that well, too. Fortunately pastry cream hides all mishaps, and mine had to hide several cracks.
ReplyDeleteYour tart looks very nice, and I prefer a bit too dark anytime over underbaked.