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TEST KITCHEN

Fruit Tart

As part of our ongoing partnership with Butter of Europe, we invited Chef Ana Paola de Anda into the Chef’s Roll Test Kitchen to create a recipe highlighting rich, flavorful French butter.  She created a french tart with a vanilla mousseline, vanilla sauce, fresh berries, and a brown butter crumble.

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.

Sweet Dough

INGREDIENTS

  • 340 g. European Butter
  • 207 g. AP flour
  • 498 g. Cake flour
  • 50 g. Semolina
  • 142 g. Eggs
  • 5 g. Salt
  • 256 g. Powder sugar

METHOD

  1. Mix dry ingredients in a electric mixer.
  2. Add butter (cubed) and continue to mix until it has a crumbly consistency.
  3. Slowly add eggs until incorporated and a dough forms – do not over mix- stop as soon as dough comes together.
  4. Roll out and cut into circles using a round cookie cutter.
  5. Bake at 325 F for 10 min, pull from oven and with a smaller cookie cutter cut out a circle in the center.
  6. Put back in the oven to finish baking off for another 5 min, or until golden. Let cool.

Pastry Cream

INGREDIENTS

  • 500 g. Milk
  • 60 g. Corn starch
  • 6 ea. Yolks
  • 1 ea. Egg
  • 120 g. Sugar
  • 1 tsp. Vanilla bean paste
  • 50 g. European butter

METHOD

  1. Heat milk and part of the sugar to 67 C. Whisk eggs, rest of sugar, and cornstarch.
  2. Once milk is at desired temperature, whisk in the egg mixture until fully incorporated. Continue to whisk until thick and bubbly. Make sure it reached 82 C. Whisk in butter.
  3. Strain and start whipping with paddle attachment right away in an electric mixer for 15 min approx., until the pastry cream cools down a little.
  4. Add butter and continue to whip for 10 more minutes or until thick and fluffy.
  5. Put in a pastry bag and refrigerate until ready to use.

Mousseline

INGREDIENTS

  • 1 recipe of Pastry Cream (see above) 
  • 250 g. European butter

Brown Butter Crumble

INGREDIENTS

  • 100 g. European Butter
  • 250 g. AP Flour
  • 70 g. Brown sugar
  • 280 g. Sugar
  • 6 g. Salt

METHOD

  1. Mix all dry ingredients
  2. Melt butter and heat until it turns golden brown
  3. Add melted butter to dry ingredients
  4. Bake crumble at 325 f for 15 minutes, tossing every 5 minutes.

Vanilla Sauce

INGREDIENTS

  • 1 lt. Cream
  • 240 g. Sugar
  • 12 ea. Yolks
  • 1 tsp. Vanilla bean paste

METHOD

  1. Whisk sugar and yolks – set aside
  2. Heat cream and vanilla to 67 C
  3. Temper in yolk mixture gradually
  4. Cook until 82 C
  5. Strain and chill.

For Plating

METHOD

  1. Place the cut out tart dough on plate.
  2. Pipe mousseline on top.
  3. Place fruits on top.
  4. Decorate with edible flowers.
  5. Sprinkle brown butter crumble around cookie.
  6. Add vanilla sauce to plate as decoration.

 

 

 

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