Instead I decided to make a little bit-size (ok, maybe two or three bites) Strawberry Almond Tarts. I have made full-size Strawberry Almond Tarts in the past, and I love that flavor combination.
For my pastry cream, I used a recipe from Dorie Greenspan. To amp up the vanilla bean flavor I used my Nielsen-Massey vanilla bean paste, which gives the pastry cream all the beautiful little flecks of vanilla bean. This pastry cream is a delicious base to use for so many different desserts....it's a great one to have in your arsenal.
I had some amazing strawberries to put on top, but any in-season fruit would be great...peaches, raspberries, blackberries.....
Strawberry Almond Tarts
makes 12 bite-sized tarts
12 financiers (french almond cakes)
pastry cream (recipe below)
Cut stems off of strawberries. With the cut side down, cut a deep 'x' into the tip of the strawberry, being careful not to cut all the way through the strawberry. Spread the end slightly.
Using a pastry bag with any type of medium sized start tip, pipe pastry cream around the top of the financier in a circle. Place a strawberry on top of the pastry cream, then place the tip of the pastry bag inside of the strawberry and fill with pastry cream.
For best appearance, serve these as soon as they are prepared, but they can be stored in the refrigerator until you are ready to serve them.
adapted from Dorie Greenspan, Baking from My Home to Yours
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 teaspoons pure vanilla extract (I used the same amount of vanilla bean paste instead)
3 1/2 tablespoons unsalted butter, cut into bits at room temperature
Bring the milk to a boil in a small saucepan.
In a medium sized saucepan, whisk together the egg yolks, sugar, and cornstarch until it is well combined and thick. Continue to whisk while you pour in 1/4 cup of the hot milk (you are tempering the eggs). Pour in the remainder of the milk while constantly whisking. Place the pan over medium heat, and continue to whisk while the mixture comes to a boil. Continue at a boil while still whisking for another 1 to 2 minutes and then remove from heat.
Whisk in the vanilla extract or paste and let the cream sit for about 5 minutes before whisking in the bits of butter. Stir until the butter bits are fully incorporated and the cream is shiny and smooth. Transfer the cream to a bowl and place a piece of plastic wrap directly on top of the cream to prevent a skin from forming. Place in refrigerator until the cream has completely cooled.
This post is linked to:
Tuesday Talent Show
Tuesday Tea Party
Crazy Sweet Tuesdays
These Chicks Cooked
Cast Party Wednesday
Bake with Bizzy
Full Plate Thursday
Turning the Table Thursday
Sweet Treats Thursday
Show Off Your Stuff
I'm Lovin' It
Fresh Food Friday
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday