Strawberry Mint Tart
Recipe courtesy of Katie McAllister-Ernsberger, Executive Pastry Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)
Ingredients
- Tart Dough
- butter - 2 lbs.
- sugar - 1 lb.
- flour - 3 lbs. 8 oz.
- egg yolks - 8 ea.
- heavy cream - 1 cup
- For Pastry Cream
- milk - 4 1/2 cups
- sugar - 1 lb. 8 oz.
- cornstarch - 4 1/2 oz.
- vanilla paste - 1 Tbsp.
- egg yolks - 15
- butter - 4 ozs.
- Mint Syrup
- fresh mint - 2 cups picked leaves
- sugar - 1 1/2 cups
- water - 1 cup
- corn syrup - 1 Tbsp.
- For Strawberry Sorbet
- simple syrup - 2 cups (thick syrup with a 2:1 sugar to water ratio)
- strawberry puree - 2 cups (strained)
Instructions
Procedure:
- For Tart Dough: Paddle flour, sugar, and butter until small crumb. Add in egg yolks. Add in heavy cream. Chill Dough for 4 hours or overnight. Roll tart dough to ¼ inch thickness and line tart pans, & chill. Line tarts with parchment and baking beans, and blind bake at 350 for 15 minutes or until golden.
- For Pastry Cream: In a pot bring to a boil milk, vanilla & half of the sugar. In a small bowl whisk together cornstarch, second half of sugar, and yolks. Temper the yolk mixture with the boiled cream. Cook on stove top over medium heat stirring constantly until very thick. Once the pastry cream is completely cooked pour into a kitchen aid bowl fitted with the paddle attachment. Add butter and paddle on low until cool. Chill overnight.
- Mint Syrup: In a pot bring to a boil water, corn syrup, sugar and half the mint. Simmer on medium heat for about 3-5 minutes. Turn off heat and all to cool for about 10 minutes. Strain out boil mint leaves. Add the remaining mint leave and pulse in blender until the fresh leave are fine. Cool overnight.
- For Strawberry Sorbet: Emulsify syrup and puree. Spin in Ice Cream Machine. Freeze overnight.
- To assemble: Fill cooled tart shell half way with chilled vanilla Pastry cream. Wash and quarter seasonal strawberries. Toss strawberries with mint syrup and fresh orange zest. Pile strawberries on top of the pastry cream. Garnish tart with freshly picked mint springs ( I prefer Orange Mint from Versaille Farms in Greenwich, CT). Drizzle plate with additional mint syrup. Scoop Strawberry Sorbet and garnish with pine nut lace.
