STRAWBERRY TART WITH PASTRY CREAM

strawberry tart with Pastry Cream is not only a beautiful presentation for any party, it has a springtime essence that everyone loves.

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Strawberry Tart with Pastry Cream
Scrumptious fresh strawberries make this a spring-time favorite.
Course Dessert
Cuisine French
Servings
Ingredients
For the Tart
For the pastry cream
Course Dessert
Cuisine French
Servings
Ingredients
For the Tart
For the pastry cream
Instructions
For the tart
  1. Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  2. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
For the pastry cream
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, orange liquor, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold. Yield: 2 cups
Recipe Notes

© Galley Chef All Rights Reserved

BASIL INFUSED BUERRE BLANC SAUCE


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Basil infused Buerre Blanc Sauce

A delicious and elegant sauce that goes with anything from seafood to steak.

Course Sauces
Cuisine American

Cook Time 20 minutes

Servings
people


Ingredients

Course Sauces
Cuisine American

Cook Time 20 minutes

Servings
people


Ingredients


Instructions
  1. 1st prepare the sauce: In a small sauce pan, combine the wine, vinegar, shallots, peppercorns and thyme sprigs. Scrape the seeds from the vanilla bean and add to the pan with the bean. Turn the heat to medium high and reduce the contents until the pan is nearly dry.

  2. Add the heavy cream and cook until slightly reduced and the sauce coats the back of a spoon. Remove the pan from the heat. Whisk the butter into the sauce a piece at a time. Add the basil and let rest 10 minutes. Strain the sauce through a fine sieve. Season with a bit of salt. Use right away or hold in a warm bath. Serve with fish or steak. Makes 1/2 Cup


Recipe Notes

Filet mignon is a cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. © Galley Chef All Rights Reserved

Turtles

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Turtles
Chocolatey, chewy and delicious!
Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat.
  2. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for an hour to cool.
  3. Meanwhile, line a sheet pan with parchment paper and lay 4 pecan halves in cross-shaped clusters as shown in the picture.
  4. Remove the caramel from the dish and cut into one inch squares. Shape the squares into a ball and press into the center of your pecan clusters. Put them back in the refrigerator and melt the chocolate in a double boiler. When the chocolate is ready, put a tablespoon of chocolate on top of the caramel, add a pecan half and sprinkle with salt. © Galley Chef All Rights Reserved

Twice Baked Potatoes

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Twice Baked Potatoes
Rich and creamy, these potatoes are a favorite at our house.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 80 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 80 minutes
Servings
servings
Ingredients
Instructions
  1. Bake the potatoes in a 425 degree oven for 1 hour until cooked all the way through. Cut each potato in half lengthwise and scoop out the pulp. Put all the pulp into a bowl. Add 1 stick of butter, the cream, and salt and pepper to taste. Whip into mashed potatoes.
  2. Liberally salt and pepper each potatoe skin. Put 2 tablespoons of mashed potatoes on each skin and spread evenly. Divid onion into 8 equal parts and sprinkle evenly over each shell. Add 1 tablespoon of butter to the center of each shell. Fill each potato skin with cheddar cheese.
  3. Divide the remaining mashed potato mixture into 8 and add to shells, spreading evenly and sealing the edges as you go. Sprinkle with paprika and heat in a 350 degree oven for 20 minutes.
Recipe Notes

These can be prepared ahead of time and frozen.

Yellow Corn Sauce – Great with fish!

This silky smooth yellow corn sauce melts in your mouth like butter. If you really want your plate to look beautiful and taste delicious, just pour this sauce in the center of the plate and top with your favorite protein. Try it with seafood, pork or chicken. You’ll have a home run!

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Yellow Corn Sauce - Great with fish!
A silky smooth sauce that glides on your pallet like butter. It's perfect for everything from seafood to pork.
Course Sauces
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Sauces
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes

This sauce is perfect for any fish, shell fish, chicken or pork.