I would echo this as the top 3 recipes all used between 4-6 yolks per 2 cups of milk.) ( Serious Eats notes that the optimal number of egg yolks per recipe is around 4 yolks to 2 cups of milk or up to 6 yolks for an eggier flavor. However, if you want a thicker, richer, more flavorful pastry cream, an egg yolk-only cream is the way to go. To me, the benefit of using whole eggs in pastry cream is mainly convenience–no need to separate the yolks. Tartine also had a looser, paler cream, but this was also due in large part to the whipped cream that was folded in. King Arthur yielded a notably looser, paler and more watery cream than the rest–the addition of the egg white adds more moisture without any richness. egg yolks: Only 2 out of the 9 recipes used whole eggs (King Arthur and Tartine) one recipe used both a whole egg and yolks (Ricardo) and the rest used egg yolks. Ultimately, my findings from testing 9 different recipes echoes Kristina’s findings, so I’ll recap a few main factors below: Pastry cream factors (Skim milk was too bland and loose, half and half was too firm and buttery and heavy cream separated.) With this in mind, I mainly chose recipes that used whole milk–just one recipe used a mix of 2% milk and cream (Ricardo Cuisine). My recipe selections were greatly influenced by this pastry cream article by Serious Eats.Īs an example, Kristina notes that she tried pastry creams made with skim milk, half and half and heavy cream and found whole milk to be superior. I do truly believe most of these recipes are delicious and worth making! Factors And please always take the results with a grain of salt as any results could be my own baker error rather than the fault of the recipe. Although my favorites did match the top-rated recipes, I also really liked a few that didn’t match the crowd favorites. Imperial Sugar is non-GMO verified, allergen free and gluten-free!įor more sweet inspiration, you can visit Imperial Sugar to find more than 4,000 expert-tested recipes, free downloadable vintage cookbooks, sugar scrubs and bath products at the Sugar Spa, and lots of helpful guides on their blog. You can also check out their Pinterest, You Tube, Instagram for even more recipe inspiration! ResultsĪs always, I always recommend reading through the entire blog post to understand the profile of each recipe and decide which sounds best to you. PARTNER NOTE: I’m delighted to be partnering with Imperial Sugar on this bake off as I’ve consistently used their consistent, high-quality pure cane sugar products throughout my bake offs. Nielsen-Massey vanilla extract – in this bake off, I standardized all pastry creams on extract rather than using vanilla beans.Each tart was glazed with strained apricot preserves for consistency.All tarts were topped with the same fruit (a mix of strawberries and blueberries).Each taster ranked each tart on a scale from 0-10 for the crust, pastry cream and overall as a whole.Tasters tasted the fruit tarts the same day they were baked.All blondies were baked in a metal tart pan.METHODOLOGY // RESULTS // FACTORS // ANALYSIS // RECOMMENDATIONS Methodology In this bake off, I tested nine popular recipes from around the internet to find the best–so let’s dive in! The contrast of a short, flaky crust topped with a creamy, just-sweet-enough cream and layered with ripe fruit makes fruit tarts such a light and delicious dessert. In searching for the best fruit tart recipe, there are two main aspects to consider: the flaky crust and the pastry cream. Thank you for supporting the partners that keep the bake offs coming! Serve warm or at room temperature.This post is sponsored by Imperial Sugar! I’ve used Imperial Sugar for years and I am thrilled to be partnering with them. When ready to serve, remove the sides of the pan and lightly dust the top with the confectioners’ sugar. Transfer to a wire rack and allow to cool for 15 minutes. Scatter the remaining 4 ounces of blueberries on the cake, pressing them lightly.īake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Transfer the batter to the prepared springform pan and smooth the top. With a rubber spatula, fold 8 ounces of the blueberries into the batter. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated. In a small bowl, stir together the flour, baking powder, and 1 teaspoon salt. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. With the mixer on low, add the eggs one at time, mixing until combined. Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Grease and flour a 9-inch round springform pan, shaking out any excess flour.
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