I love a good match made in heaven, especially when it uses two already beautiful components to create something even better. And I am talking about food here, and more specifically, pastry cream and a good flaky pie crust to create a fruit tart. Traditionally, most fruit tarts are made with a sweet shortbread crust but I decided to use my go to pie crust recipe that I previously used to make blueberry tartlets. This recipe creates the most delicate pie crust layers. Just look at all the layers!!
But aside from the perfect matrimony of the two and the beautiful layers in between, I wanted to make something for a friend who I have been blessed to come to know. She is a pastor at another church, but despite the different denominations, the different cultures and maybe even some different view points within our faith, I love that we love the same God and can still come together to share with each other. I have been already so blessed by her, her amazing ministry, and her friendship even though I don’t go to her church! So excited to see God’s Kingdom advance through her ministry and am blessed by her friendship.
Flaky Pie Crust
recipe from Tartine Bakery
1 tsp salt
2/3 c very cold water (I placed in freezer for 5-10 min)
3 c + 2 Tbsp flour
1 c + 5 Tbsp unsalted butter, cubed and chilled
Dissolve salt in water and keep refrigerated until needed. In a food processor, pulse the butter and flour until it forms large crumbs. Slowly add in water while pulsing, until it loosely holds together. Roll it together so that it holds, wrap in sarane wrap and refrigerate for at least 2 hours, or overnight.
Preheat oven to 375 degrees. When completely chilled, roll out to be 1/8 in thick and cover the pie tins. Use the back of a knife to cut off any excess dough. Use a knife to prick the bottom of the crust. Line the tops with parchment paper and weigh it down with baking weights (beans, rice, etc). Bake for 20-25 min, until golden brown around the sides. Remove the parchment paper and bake for 5 more min, until all moisture has evaporated from the crust. Slide out of the tins and cool completely on a wire rack.
adapted from Tartine Bakery
2 cups milk
1 tsp vanilla extract
5 Tbsp cornstarch
1/2 c sugar
4 Tbsp unsalted butter
1/2 c heavy whipping cream
2 Tbsp sugar
Heat the milk and salt in a sauce pan until it boils. Meanwhile, whisk the sugar, cornstarch, sugar, and eggs until thick and smooth. Add half of the boiling milk into the mixture to temper the eggs, then return the mixture into the saucepan with the rest of the milk. Whisk continuously on medium high heat until the cornstarch cooks and the mixture is thickened. Remove from heat and pour into a heatproof bowl. After 10 minutes, whisk in the butter 1 Tbsp at a time. Place plastic wrap on the surface of the cream to cool to avoid the creation of a “skin” layer.
Once ready to use, whip up the whipping cream with remaining sugar until thick. Scoop out the pastry cream and whisk in the whipping cream until completely smooth, light and fluffy. Transfer to a piping bag to be ready to use!