27 September 2012

Oreo Kiwi Tartlets

Summer is completly gone, and you can see everywhere Halloween and even Christmas stuff, some people are crazy! I have to confess you somehting, I love cold weather, otherwise I would not have moved to the Netherlands. My favorite season is Autunm, the colors of the landscapes, the warm clothes, the rain! yes I love the rain! Now it makes me remeber when I was a child and school just started, and days were going shorter and shorter, at that time I hate it, now I enjoy it a lot and cold and rainy days makes me do things  at home which I love such as crochet, painting  and of course baking.

Today I want to show you my last recipe, no baking required for these tartalets, the only thing you will need to do is the pastry cream, which must be preapared in advance, so you can do it the day before, and then you will need to preapare the tins, wait until the crust is ready and fill it with your favorite fruit, in my case kiwis. I keep cheated myself thinking as it contains kiwis I will get less fat, what a dreamer...


Vanilla Pastry Cream {recipe of Martha Stewart}
1 cup milk
1/2 tbs vanilla extract or vanilla bean
2 large egg yolks
50 g sugar
15 g cornstarch

Put the milk and vanilla in a saucepan until starts boiling. Remove from heat, cover and let stand for 20 minutes.

Whisk egg yolks until smooth and reserve.

Put sugar and cronstarch in a saucepan and add gradually the milk mixture and cook over medium heat, stirring constantly, until mixture thikens and begins to bubble, about 5 minutes.

Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough.

Strain mixture through a fine sieve into a heatproof bowl. Cover with plastic wrap, pressing directly on surface. Refrigerate at least 2 hours or up to 2 days. Before using whisk to soften slightly.

For the crust:
32 oreo cookies, finely chopped
100 g unsalted butter

Chop the cookies in a food processor and mix it with the melted butter.
Line the tart pans with the cookie mixture and store it in the fridge at least 30 minutes or until the mixture has solidified.

Make sure you use tartlet tins which are easy to unmold tart otherwise they could break when you unmold them.

Pour enough pastry cream into each tartalet to fill the shell and top with sliced kiwis.


1 comment:

  1. Wuau que idea más genial! Me la apunto! Muchos besos!