Most of the times I never plan ahead what to make and when I’m in the mood of making something, I look into my pantry and get ideas what I can make with ingredients I already have at hand.
I made this tart more than a month ago. I prepared a tart shell which I baked, then following my basic pastry cream I substituted an amount of milk and added the pineapple juice from the can of pineapple I found in the closet and when the cream cooled, I decorated it with whipping cream, some of my spoon sweet cherries and a few grapes I already had in the refrigerator.
This is one of my entries for my Sweet Pies Event. Don’t forget the Chef’s Knife prize.
Ingredients For Decoration:
1 small pineapple can
Cherry or Grapes spoon sweet or cherry preserves
Grapes (any colour) for decoration (optional)
Makes two – 9 inch (23 cm) tart shells.
- 2 1/2 cups (350 grams) all-purpose flour
- 1 teaspoon (4 grams) salt
- 2 tablespoons granulated white sugar ( skip for savory tarts)
- 1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into small pieces
1/2 cup of ice water
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour water in a slow, steady stream until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.
Turn the dough out onto your work surface on parchment paper (you will need this later on) and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with cling film and refrigerate for 30 minutes to one hour before using. At this point you can also freeze the second dough for later use.
Place the pastry back on the parchment paper and flatten with your hands. Cover with cling film and roll out the pastry to fit into your tart pan. With the parchment paper it is easy to turn the pastry round as you are rolling, it never sticks on the counter, no flour is required to be added and it is easy to flip into the tart pan.
When you have inverted the dough in the tart pan, cut off any dough, which is in excess, prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover with the same cling film you used and refrigerate for 20 minutes to chill the butter.
For baking the tart shell:
Preheat oven to 180 degrees C and place rack in centre of oven. Line the unbaked pastry shell with the parchment paper you have already used and cover with beans or any other similar weight, making sure the beans are evenly distributed over the entire surface.
Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned. Remove beans and cool crust on wire rack.
Pastry Cream or Custard Cream:
Preparation time: 10′
3 cups of fresh milk
- 1 cup of pineapple juice
4 spoonfuls of flour and corn flour (you can adjust the dose according to your taste as follows :
- 2 spoonfuls flour -2 spoonfuls corn flour (corn starch) or
- 3 spoonfuls of flour -1 spoonfuls of corn flour , or
5 spoonfuls of sugar
1 teaspoon of vanilla essence
4 egg yolks (to avoid using too many eggs I add 2 whole eggs)
- 1 spoonful of butter
In another sauce pan add the flour and corn flour (starch) mixture, the egg yolks (or whole eggs), sugar, vanilla and the pineapple juice and stir well with an egg beater.
When the milk is hot pour to mixture stirring constantly. Put on the heat and mix constantly until cream is set. Add butter and stir and fill in the tart shell.
Allow cream to cool completely before adding whipping cream and decorating.
Preparation time: 10 min
· 1 whipping cream 35%
· 2 spoonfuls of icing sugar
· 1teaspoon vanilla essence
Whip cream in mixer with sugar and vanilla until stiff. Refrigerate before using.
You may see printable recipe here: