1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten
1 1/4 cups (300 ml) milk (whole or 2%)
1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch (corn flour)
Sweet Pastry Crust: In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)
Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 – 9 inch (20 – 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.
Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract is using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
Well, it’s supposed to be dessert for dinner but my two school girls fell love at first sight when they saw it in the fridge and asked if they could have it for snack instead.
I said yes of course.
Their delight were unmistakable and that just made me happy and thankful that they are loving it with every spoonful.
This one is really easy to make, I’ll show you later, promise!
To make it fancy just pour it in a fancy glass you have at home. I used red wine glasses… these glasses have been collecting dust in the cupboard so I thought I could put it in good use since we only have red wine in special occasions like Christmas and New Year.
Accessorize-ing is the key! So leave some strawberries for garnish, if you some candy sprinkles you can use it too!
To make it more personal and endearing… I made name tags and tied it in the glass.
So as promised the recipe is just below.
Make one for your kids this weekend! I’m sure they will love it it too!
When I looked up the net for a Parfait recipe I got tons of different method and recipes but I’m sticking with the basics as long as it’s loaded with fruits, fats and sugar and it’s frozen we can call it Parfait! So here’s My Strawberry Parfait recipe, enjoy!