This life is more than just a read through...

Happy Pi Day! I am not referring to pastries, but instead math. Pi Day is a holiday commemorating the mathematical constant π (pi). It is celebrated today (or 3/14 in month/day date format), since 3, 1 and 4 are the three most significant digits of π in the decimal form. In 2009, the House of Representatives supported the designation of Pi Day. Larry Shaw created Pi Day in 1988. The holiday was celebrated at the San Francisco Exploratorium, where Shaw worked as a physicist, with staff and public marching around one of its circular spaces, then consuming fruit pies. This is where I enter the scene, what an ideal opportunity for me to bake yet another tart. I have reserved my pastry cream recipe for today. One bite of this recipe, and you will perpetually be a tart admirer. Tarts containing pastry cream and fresh fruit appear as if they came directly from a bakery in Paris. This tart is sure to be the star of any occasion. Rest assured when you bake this recipe you will be receiving praise. Along with the picture of my tart I have included a photo of Larry Shaw, it was too good to pass up. Keep in mind Pi Approximation Day is held on July 22 (or 22/7 in day/month date format), since the fraction ²²⁄₇ is a common approximation of π (I am open for suggestions). Ironically today is also Albert Einstein's birth date(do you see the resemblance in he and Larry Shaw?), just one more tidbit of info for you. Enjoy a piece of pie today (now you have an excuse).

 

Blueberry Mango Tart with Pastry Cream

5 egg yolks, room temperature

3/4 C sugar

3 T cornstarch

1 1/2 C scalded milk

1/2 t pure vanilla extract

1 T unsalted butter

1 T heavy cream

Pate Brisee (recipe on post titled: You may ask yourself how did I get here? 2.21.12)

fruit for topping (any kind you like)

3 T apricot or orange marmalade (for glazing)

Bake Pate Brisee according to instructions, make sure edges become browned as you will not be baking this tart once it is filled. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture.

Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, butter, and heavy cream. Pour pastry cream into tart shell, or place plastic wrap directly on the custard and refrigerate until cool.

Fill pastry shell with custard. Arrange fruit on top. Heat marmalade over medium low heat until runny. Brush warm marmalade over fruit and edges of tart. Refrigerate before serving.

Until tomorrow...Peace.