blackberry, orange and bay tart

I made use of the leftover tart shells from my last set of tarts for these.

Inspiration for the flavour combination was borrowed from c’est ne pas une pie and her blackberry and bay eclairs. I’ve found her blog to use quite a few herbs in baking, from some thyme here to some rosemary here and in the most creative manner.

Bay stood out to me especially as I’ve never really even known what bay tasted like (it was just a leaf that one might tuck into the corner of a stew) let alone ever thought of using it in a dessert.

I used the usual pastry cream recipe I usually use (how useful yet useless information) and it was a bit too thick and a bit too floury…I’m not sure what I was doing differently than normal; I think next time I might try 15 g of flour or so instead of 20 g or opt for a cornstarch-based pastry cream.

The bay pastry cream tasted clearly on it’s own, but I did lose it a bit under all the blackberries and oranges. Everything was perhaps overall a bit too acidic because I folded in the excess yogurt chantilly from the grape tarts to add to the already a bit tart blackberries and oranges; just folding in some whipped cream to lighten would be better.

Blackberry, orange and bay pastry cream tarts

Inspired by the blackberry and bay eclairs from ce n’est pas une pie. 

Chestnut pastry shells

See this previous post

Bay pastry cream

Adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel. Will make enough for five or so tarts depending on how much whipped cream you use.

 1/2 c milk

1 bay leaf

20 g flour

10 g sugar

pinch salt

1 egg yolk

small pat of butter

whipped cream

Heat the milk in a small saucepan until steaming. Add bay leaf, cover and set aside to steep for half an hour. Remove the bay leaf and reheat the milk.

Whisk together the egg yolk, flour, sugar and salt until pale.

Slowly pour the hot milk into the egg yolk while whisking constantly. Return to the saucepan and cook until well thickened.

Beat in a bit of butter and chill. Fold some whipped cream into the chilled pastry cream to lighten.

Assembly

Blackberries, sliced in half

Orange segments (I used a dried-up mandarin and some sort of tangerine derivative)

Fill pastry shell with the pastry cream; arrange blackberries and orange overtop.

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