Strawberry Almond Tarts
- Yield: servings
- 12 financiers (French almond cakes)
- Pastry Cream:
- 2cups whole milk
- 6large egg yolks
- 1/2cup sugar
- 1/3cup cornstarch, sifted
- 1 1/2teaspoons pure vanilla extract
- 3 1/2tablespoons unsalted butter, cut into bits at room temperature
- 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.
- 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.
—Recipe by Kristen, The Sweet Swiper