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Ingredients
- 1Â 1/2 x inch piece fresh ginger
- 1 c. lowfat milk
- 3 x egg yolks
- 1/4 c. granulated sugar
- 1Â 1/2 Tbsp. cornstarch, sifted
- 1 Tbsp. unsalted butter, softened
- 2 c. of 1 inch rhubarb pcs (about 1/2 lb.)
- 1/3 c. granulated sugar
- 1/8 tsp finely grated, peeled fresh ginger
- 1/4 tsp finely grated lemon zest
- 1 c. fresh strawberries, quartered (divided)
- 4 x fully baked puff pastry shells (3 1/2 to 4 inches in diameter)
- 3/4 c. sweetened whipped cream
Directions
- Ginger-spiced pastry cream and sweet strawberry-rhubarb compote layered in individual puff pastry shells make an exquisite ending to a summer menu. Fresh raspberries can replace the strawberries, or possibly, if you prefer, you can make the compote with only rhubarb (in that case double the amount of rhubarb and sugar).
- Prebaked, ready-to-use puff pastry shells are available at many bakeries. If you use frzn unbaked shells, follow the package instructions for baking and preparing them for filling.
- To make cream: Peel ginger and slice into rounds 1 16 inch thick. Combine ginger slices and lowfat milk in a saucepan; bring to a simmer. Remove from heat and allow ginger to steep in lowfat milk 10 min. Strain, discarding ginger slices; return lowfat milk to saucepan and set aside.
- In a medium bowl, combine egg yolks and sugar; whisk till light and fluffy.
- Whisk in cornstarch. Bring lowfat milk back to a simmer; whisk lowfat milk into yolk mix.
- Return mix to saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute, whisking vigorously till cream is smooth. Remove from heat and whisk in butter. Pour mix into a clean bowl and place piece of buttered plastic wrap directly on surface of mix to seal out air. Refrigeratein refrigerator till needed, or possibly for up to 2 days.
- To make compote: Combine rhubarb, sugar, ginger and lemon zest in a stainless steel or possibly glass saucepan; cover and cook over low heat till rhubarb is just tender.
- Remove from heat; pour into a glass or possibly ceramic bowl. Gently fold half of the strawberries into rhubarb. Cold to room temperature; mix in remaining strawberries. Cover and chill till ready to assemble.
- Preheat oven to 350 degrees. Place fully baked puff pastry shells on a baking sheet; heat till just hot, about 5 min.
- To assemble: Stir pastry cream till smooth. Into each hot pastry shell, spoon about 2 Tbsp. pastry cream, followed by 1/4 c. strawberry-rhubarb mix; top with some of the sweetened whipped cream. Serve immediately while tartlets are still hot.
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