SOPHIA'S VANILLA CREAM FRUIT TART
Another exciting episode of Cooking Hawaiian Style presented by Kualoa Ranch & Private Nature Reserve features Sophia Stark. Sophia Stark was a contestant on season six of MasterChef Junior and received a coveted white apron. Cooking and baking since the age of six, she is inspired by her family and the American culinary legend Julia Child.
Sophia won the Hawaii Food & Wine Festival’s recipe contest in 2015 and we are excited to welcome her into our kitchen this season. She is very talented with a knife, can sing and is an artist. What doesn’t she do? All of us on the set were very impressed and you will be too as she shares her Vanilla Cream Fruit Tart recipe.
3 ounces unsalted butter, cut into pieces
1 tablespoon vegetable oil, I used canola 3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
1 rounded cup flour
Pastry Cream (makes 2 cups)
2 cups whole milk
1 vanilla bean, split lengthwise and scraped 6 large egg yolks
½ cup sugar
1/3 cup cornstarch, sifted
3½ tablespoons unsalted butter, at room temperature
½ cup strawberry jam
¼ cup water
Fresh Fruit (sliced)
Strawberries, Kiwi, Raspberries or Blackberries (Only use three types of fruit)
Note: (if you cannot find kiwi then blueberries are okay)
Preheat the oven to 410º F
1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven until the butter is bubbling and starts to brown just around the edges. It may take up to 15 minutes, but check before.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your hand, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.
8. Let the shell cool before filling.
Pastry Cream (makes 2 cups)
1. In small saucepan bring the milk and vanilla bean (pulp and pod) to a boil over medium heat. Cover the pan, turn off the heat and let the mixture rest for 10 minutes.
2. Fill a large bowl with ice cubes and water. Set aside a smaller bowl that can hold the finished cream and be placed in this ice bath. Set aside a fine-meshed strainer too.
3. Whisk the yolks, sugar, and cornstarch together in a medium sauce pan. Whisking all the while, very slowly drizzle a quarter of the hot milk into the yolks. Remove and discard the vanilla bean pod. Place pan over medium heat and whisking vigorously and without stopping, bring the mixture to a boil. Keep the mixture at a boil- whisking energetically- for 1 to 2 minutes, then remove pan from heat and scrape the pastry cream into the small bowl.
4. Set the bowl into the ice-water bath and stirring frequently so the mixture remains smooth, cool the pastry cream to 140 degrees. Remove the cream from the ice-water bath and stir in the butter in three or four additions. Return cream to the ice-water bath and keep it there, stirring occasionally until it is completely cool.
KEEPING: covered tightly with plastic wrap (press the plastic against the cream’s surface to create an airtight seal), pastry cream can be refrigerated for 2 days.
1. Heat together water and jam in small saucepan. Strain. Set-aside until assembly of tart.
Instruction for Assembly:
· Remove tart shell from the mold. Use a tart stand if possible (for TV). Spoon pastry cream into tart shell and smooth out using a non-stick angled spatula. The cream should be almost to the top, leaving enough room for the fruit.
· Arrange the fruit in an attractive pattern completely covering the top of the pastry cream.
· With pastry brush, generously brush the fruit with the glaze. Make sure it is smooth.
· Keep refrigerated until serving.