Best No Fuss Ham Crème Fraîche Tart Recipes

No-Fuss Pastry Cream image

Provided by Martha Stewart

Time 15m

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps:

Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

Raspberry Crème Fraîche Tart with Lavender Honey image

Yield 6 servings

Number Of Ingredients 14

For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg
For filling:
4 oz cream cheese, softened
1/4 cup crème frache
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)
Special Equipment
9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice
Accompaniment: warm lavender honey

Steps:

Make crust:
Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
Make filling:
Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.