The Small Space Chef: Panless Tart

I don't have a tart pan, mini tart pan, or even a cupcake pan as previously established. But I want to make a raspberry tart. The presentation isn't whats key to me - flavor is key. I've read that you can use a spring form pan (used for cheesecakes) or even pie pans, but I have neither. The only dish I have with sides is a Le Creuset baking dish that holds about 16 oz (aka, it's not big).

Finished tart

Solution: Most tart pans are 9-11 inches wide and about an inch think. Get basic foil paper, find a round object (like a plate) within those inches and put the object in the middle of the foil. Leave room to fold and scrunch but keep the bottom flat. Try not to poke any holes through. Once the round bottom is formed, fold the foil to create an edge. You can get creative and do a zigzag design that most tart pans have or just keep it a simple flat edge.

Fresh Fruit Pan-less Tart

Utensils needed: small, medium, and large bowls, measuring cups and spoons, whisk, large fork, plastic wrap/bag, knife, small/medium saucepan, spatula

Crust:

1 egg yolk 2/3 c. powdered sugar

1 T. heavy cream ¼ t. salt

½ t. vanilla extract 8 T. (1 stick) unsalted butter, cut into pieces

1 ¼ c. all-purpose flour

Separate the egg yolk and whisk in a small bowl yolk, cream, and vanilla then set aside. In a large bowl, mix flour, sugar, and salt until combined. Scatter cold butter pieces over the top of the flour mixture and using a large fork, cut and mix the butter until the mixture resembles coarse cornmeal; around 5 minutes. Add half of the egg mixture and partially mix with fork, then add the second half and mix completely. The dough should start to clump and stick together. Place the dough in plastic wrap or a plastic bag and press into a flat 6-inch disk-like shape. Refrigerate for at least 1 hour.

While letting the chilled dough soften slightly at room temperature, time to make part of the pan. Get out some aluminum foil and rip out two equal sheets just over a foot long. Place a plate about 9-inches in diameter in the middle and place something heavy on top. Create a definite flat, round bottom and then fold the extra upwards. Fold the edges backwards in half to create a firm edge, about an inch high. Remove the plate and fold the extra edges in. For a more decorative look, crimp the edges to make a zigzag edge.

On a lightly floured surface, roll out the dough until it is able to cover the bottom of the foil and over an inch in extra. Try to get an even width. Carefully fold the dough in half and then half again into a triangle. Place the tip in the center and unfold. Place the plate on top of the dough and slightly press down to get a slight impression. Trim the edges of the crust by cutting/snipping any dough past the foil edge. Freeze for 30 minutes.

Adjust the oven rack to the middle and heat the oven to 350 degrees, if you actually have a tart pan go up to 375. Set the tart pan on a baking sheet. Take a sheet of foil and place over the tart dough and over the edges. Fill the pan with baking weights or coins. Bake for 15 minutes, rotate, and bake for another 15 minutes. Carefully remove the weights and foil by peeling the corners of the top foil into a pouch. After a few seconds, the foil will actually cool off to touch. Continue baking until the crust is a deep golden brown, 5-10 minutes. Transfer to a wire rack or cool towel to cool completely.

Filling:

2 c. half-and-half 3 T. cornstarch

½ c. granulated sugar 4 T. unsalted butter, cut into pieces

Pinch of salt 1 ½ t. vanilla extract

5 egg yolks

In a separate medium bowl, whisk the separated egg yolks, cornstarch, and remaining 2 T. of sugar together until smooth. In a medium saucepan over medium-high heat, bring the half-and-half, 6 T. of sugar, and salt to a simmer (little bubbles on the edge and steaming) stirring with a spatula occasionally.

Simmering half&half mixture

Yolk mixture

Turn off heat and slowly whisk about 1 cup of the hot half-and-half into the yolks. Put the half-and-half mixture back on medium heat. Then slowly whisk in the yolks back into the simmering half-and-half mixture. Whisking constantly, return the mixture to a simmer and cook until thickened and a few bubbles burst on the surface, about 30 seconds, this is very quick. Remove from heat, whisk in the butter and vanilla.

Thickened mixture

Butter and vanilla added

Lay a sheet of plastic wrap flush to surface of the cream but away from the sides of the pot until cool enough to not melt the plastic. Refrigerate until cold, about 3 hours. The plastic prevents a skin from forming.

Once everything is cooled, whisk the pastry cream and then spread it over the bottom of the baked and cooled tart crust. When about to serve, place cleaned fruit on top. I used raspberries but you can use strawberries, blueberries, blackberries, kiwi – think of it as a classy fruit pizza. Cover with plastic wrap and keep refrigerated.