Brocoli Quiche & Fruit Tarts

So this Saturday I went to a Pastry Cooking Class so I decided to use what I learned to make my Sunday dinner. I learned how to make crust for tarts and for quiche. So here are the things I learned. You shouldn't melt the butter, you want to cut it into the flour until you have pea-sized pieces. You don't want to overwork the dough because it releases the glutton in the flour and makes the dough elastic....So with those things in mind I made 12 Fruit Tarts and a Brocoli Quiche.



I had never had quiche before, I thought it was just eggs and stuff like an omelet and I don't like omelets so I have never tried a quiche before. This one was incredible. So the only real problem I had was that it was kinda runny. I'm almost positive that I cooked it long enough, I am going to email the chef from Rush's and see what she thinks. But anyway, Brad rated it a 4 because of how runny it was. I would have to say a 8 because I loved it. But need to fix it from being runny.

The Fruit Tart was fun to make. I learned about pie weights also. After putting the crust into the tart pans and you put a thousand fork pricks into the bottom of the crust you put a sheet of parchment paper and then some pie weights, these are like marbles that are made of ceramic, into the parchement paper to keep the crust from lifting off the sides and bottom of the pan. Very Interesting!!!! Brad rated them as an 7 :( he isn't much of a desert person...Stevie, Hayden and I all give it a rousing 10. It was fun to decorate them with the fruit and to decide what to put on them. Well here are the recipes mom!

Pate Sucree(crust for Tarts)

2 1/2 Cups Flour
3 TBSP Sugar
1 Cup unsalted butter, chilled and cut into small pieces
2 Large egg yolks
1/2 Cup Ice Water-add more if needed

In a bowl combine flour and sugar. Add butter, using a pastry blender until the mixture is cut into pea-size pieces. In a small bowl, lightly beat egg yolks; add ice water. Slowly add a little bit of the egg water mixture at a time. You don't want to over mix. Only add the water to parts that are dry. Do this until the dough holds together without being wet or sticky. To test, squeeze a small amount together: If it is crubly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Bake in a 375 preheated oven for 10 minutes with the pie weights, then remove the pie weights and the parchment paper. Then bake for an additional 5 minute increaments until done.

Pastry Cream

2 Cups Whole Milk
1/2 Cup Sugar
1 Tsp Vanilla
1/4 Tsp Salt
4 Large Egg Yolks
1/4 Cup Cornstarch
2 TBSP Unsalted Butter
2 Cups Heavy Cream

In a medium saucepan, combine milk, 1/4 cup sugar, vanilla, and salt. Cook over medium heat until mixture comes to a simmer. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture in a slow steady stream, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantlym, until it thickens and begins to boil, about 2 minutes. Remove from heat and add butter; stir until butter melts and mixture cools, about 5 minutes. Cover with plastic wrap, pressing directly onto surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth. To lighten the pastry cream whip 2 cups heavy cream with 1 tablespoon sugar to stiff peaks. Add pastry cream to whip cream mixture and continue to whip until completely combined.

To construct the Tarts you need to melt a bag of Semi-sweet chocolate chips in the top of a double boiler. Using a pastry brush paint the chocolate to the bottom of the tarts. Then add the pastry cream, decorate top with an assortment of fruit. On the top of fruit brush on apricot jelly that has been made into a liquid in a saucepan.

Pate Brisee(Crust for Quiche)

2 1/2 Cups Flour
1 Tsp Salt
1 Cup unsalted butter, cold, cut into small pieces
1/2 Cup ice water, plus more if needed

In a bowl combine flour and salt; pulse to combine. Add butter, using a pastry blender blend until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water mixing just until dough holds together without being wet or sticky. Test by sqeezing a small amount of dough together; it it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surgace. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month. Roll out dough and put in quiche pan.

Broccoli Quiche

2 TBSP Butter
1 Onion, minced
1 Tsp Minced Garlic
2 Cups chopped fresh broccoli, blanched
1 Cup chopped fresh mushrooms
1 1/2 Cup Shredded Mozzarella Cheese
4 Eggs, well beaten
1 1/2 Cups Milk
1 Tsp salt
1/2 Tsp Black Pepper
1 TBSP butter, melted

Preheat oven to 350. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and mushrooms. Cook slowly, stirring occasionally until the vegetables are soft add blanched broccoli. Spoon vegetables into crust and sprinkly with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in prheated oven for 30 minutes, or until center has set. Make sure you have tinfoil on the rack in case of leavage. Let sit for 5 minutes before cutting.