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Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited.
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1/2 cups all purpose flour
1/4 tsp salt
1 stick plus 1 TBSP
(9 TBSP) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, confectioners
sugar, and salt in a food processor and pulse a couple of times to combine.
Scatter the pieces of butter over the dry ingredients and pulse until the
butter is coarsely cut in - you should have some pieces the size of oatmeal
flakes and some the size of peas. Stir the yolk, just to break it up, and add
it a little at a time, pulsing after each addition. When the egg is in, process
in long pulses - about 10 seconds each- until the dough, which will look
granular soon after the egg is added, forms clumps and curds. Just before you
reach this stage, the sound of the machine working the dough will change- heads
up. Turn the dough out onto a work surface and, very lightly and sparingly,
knead the dough just to incorporate any dry ingredients that might have escaped
Butter a 9"
fluted tart pan with a removeable bottom. Press the dough evenly over the
bottom and up the sides of the pan, using all but one little piece of dough,
which you should save in the refrigerator to patch any cracks after the crust
is baked. Don't be too heavy-handed - press the crust in so that the edges of
the pieces cling to one another, but not so hard that the crust loses its
crumbly texture. Freeze the crust for at least 30 minutes, preferably longer,
Preheat the oven to
375. Butter the shiny side of a piece of aluminum foil and fit the foil,
buttered side down, tightly against the crust. (Since you froze the crust, you
can bake it without weights.) Put the tart pan on a baking sheet and bake the
crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press
it down gently with the back of a spoon.
Bake for another 8
minutes or so, or until it is firm and golden brown. (I dislike lightly baked
crusts, so I often keep the crust in the oven just a little longer. If you do
that, just make sure to keep a close eye on the crust's progress- it can go
from golden to way too dark in a flash.) Transfer the tart pan to a rack and
cool the crust to room temperature before filling.
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch,
1 1/2 tsp pure
3 1/2 TBSP unsalted
butter, cut into bits at room temperature
Bring the milk to a boil in a small saucepan.
Meanwhile, in a
medium heavy bottomed saucepan, whisk the yolks together with the sugar and
cornstarch until thick and well blended. Still whisking, drizzle in about 1/4
cup of the hot milk- this will temper, or warm, the yolks so they won't curdle.
Whisking all the while, slowly pour in the remainder of the milk + yellow colour. Put the pan
over medium heat and, whisking vigorously, constantly and thoroughly (making
sure to get into the edges of the pot), bring the mixture to a boil. Keep at a
boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the
vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter,
stirring until they are fully incorporated and the pastry cream is smooth and
silky. Scrape the cream into a bowl. You can press a piece of plastic wrap
against the surface of the cream to create an airtight seal and refrigerate the
pastry cream until cold, or, if you want to cool it quickly - as I always do-
put the bowl into a larger bowl filled with ice cubes and cold water, and stir
the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.
Ady Greatsword Empire Kitchen Recipes,,