This weekend I went to the Portland Farmers Market at PSU, one of my favorite things to do in the city. I don't manage to go as often as I'd like, but always love the atmosphere and variety of fresh produce. This time, I was on the hunt for Oregon-esque gifts to take with me on my upcoming trip to Amsterdam, as well as a few items for the weekend.
It's kind of crazy that I'll be back in the Netherlands, my home for 7 years, in just a couple of days. I'm so excited, but also a bit nervous. A good nervous because there is so much I want to do, see, and experience during the trip, including a trip to Amsterdam's outdoor market Noordermarkt. A similar vibe to the Portland Farmers Market, but nestled between a church and canal with a view of the row house. It's a fantastic scene and, like Portland's market, quite the tourist destination.
As I headed home from the Portland Farmers Market, my basket was full with tri-color corn, butterling potatoes, huckleberries, tomatoes, chocolate-covered hazelnuts, marionberry jam, hazelnut pancake mix, and more. I was also surprised to find strawberries in abundance. If you manage to get some of the last farm-fresh berries of the season, it's a great opportunity to make this recipe, which puts strawberries front and center.
Strawberry Pistachio Cream Tart
1 cup unbleached flour
½ tspn salt
⅓ cup shortening
2-4 Tbsp ice water
5 large egg yolks, room temperature
¾ cup sugar
3 Tbsp cornstarch
1 ½ cups scalded whole milk
½ tspn vanilla extract
1 Tbsp unsalted butter
1 Tbsp heavy cream
½ tspn orange zest
¼ tspn lemon zest
⅛ tspn fine salt
4 cups strawberries, sliced
½ cup unsalted pistachios, shelled
In medium bowl, mix flour and salt. Using a fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle with ice water, one tablespoon at a time, while gently mixing with fork. Continue to add water until dough is just moist enough to form a ball when lightly pressed together.
Shape dough into a long rectangle, ½-inch thick. On a lightly-floured work surface, roll dough lightly from center to edge with a floured rolling pin. Place in tart pan and gently press in bottom and up sides of pan without stretching. Trim pastry edges if necessary.
Prick bottom and side of pastry with fork. Bake at 450°F for 9-12 minutes or until lightly browned. Cool on wire rack.
With an electric mixer, beat the egg yolks and sugar on medium-high 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 until the mixture thickens, about 5-7 minutes. When the cream begins to boil, whisk vigorously for 2 minutes switch to a whisk and beat vigorously. Stir in the vanilla, butter, heavy cream, zest, and salt. Place plastic wrap directly on the custard and refrigerate until chilled.
Spread cream across tart shell and layer with strawberry slices. Drizzle with honey and top with pistachios. Serve with extra cream on the side.