![]() Stir the chilled custard and spread it into the prepared crust.Place plastic wrap directly on the surface of the custard to keep a skin from forming.Strain the custard through a fine sieve set over a medium bowl.Add the butter and vanilla, and stir until the butter is melted.Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker.Gradually whisk in about one cup of the hot milk mixture.Bring to a gentle boil over medium heat, and whisking constantly, boil for four to five minutes until the mixture thickens.Make sure the whisk reaches the corners of the pan. In a medium saucepan, mix the sugar, flour, and salt.Set the crust on a wire rack and cool completely. Remove foil and bake until crust is golden brown, 10 to 12 minutes more.Bake 12 to 15 minutes until crust is set and just beginning to brown.Prick the bottom of the tart shell at one-inch intervals with a fork. Freeze for 20 to 30 minutes until very firm. Press the prepared tart dough evenly into the bottom and up the sides of a nine- or 10-inch tart pan with a removable bottom.Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.Put the flour and butter into a medium bowl.If not using immediately, wrap with plastic and refrigerate up to three days or freeze up to three months. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |