Strawberry Cream Tart with Rhubarb


Strawberry Pastry Cream

2 C milk
12 large strawberries
1/4 t vanilla extract
1/2 C sugar
1/2 C corn starch
1/4 t salt
8 egg yolks
1 T butter

Puree milk and strawberries in blender.
Top off with more milk to make 2.5 cups.
Scald over low heat in med saucepan.
Whisk together vanilla, sugar, corn starch, salt, yolks until smooth.
Temper with milk mixture and whisk all into saucepot.
Stir continuously until pastry cream thickens.
Remove from heat and whisk in butter.

 Sweet Pastry Dough

1.25 C four
1.5 C T sugar
1/4 t salt
7 T butter
1 egg yolk
1/2 t vanilla extract
2.5 T cold water

Sift flour, sugar and salt.
Mix in butter for form coarse meal.
Add yolk, vanilla, 2 T water and kneed into dough.
Add remaining water if needed.
Form a disk, wrap in plastic and refrigerate for 30 min.
Roll out dough and line buttered tart pan.

Assemble the Tart

5 stalks Rhubarb, 1/4 inch dice
3 T sugar
Whipped Cream

Pour pastry cream into prepared tart pan and stud with rhubarb.
Sprinkle sugar over rhubarb.
Bake at 350 F until crust is golden and rhubarb is tender, about 30 minutes.
Cool to room temp and serve with whipped cream.


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