French Betty Secretary

Instructions:

1. Preparing the Crust:

Start by preheating your oven to 375°F (190°C). In a large bowl, combine the flour and sugar. Cut the cold butter into small cubes and add them to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it forms a crumbly texture.

Add the egg yolk and a tablespoon of ice water to the mixture and stir until the dough begins to come together. If the dough is too dry, add a little more water, a teaspoon at a time. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to allow it to firm up.

Once chilled, roll out the dough on a lightly floured surface until it is about 1/8-inch thick. Press it into a tart pan, making sure the edges are even. Prick the bottom of the dough with a fork to prevent it from puffing up during baking.

Bake the crust for about 10-12 minutes, or until golden brown. Let it cool completely while you prepare the filling.

2. Making the Filling:

In a medium saucepan, combine the heavy cream, milk, and sugar. Warm the mixture over medium heat, stirring occasionally, until it just begins to simmer.

While the cream mixture is heating, whisk together the egg yolks, vanilla extract, and cornstarch in a separate bowl until smooth. Gradually pour a little bit of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Slowly add the rest of the cream mixture, continuing to whisk.

Return the combined mixture to the saucepan and cook over low heat, whisking constantly, until it thickens to the consistency of custard. Once thickened, remove from heat and allow it to cool slightly.

3. Assembling the Dessert:

Once the crust has cooled and the filling has thickened, pour the custard into the prepared tart crust. Smooth the top with a spatula to ensure it is even.

Refrigerate the tart for at least 2 hours to set the filling.

4. Finishing Touches:

Before serving, dust the top of the tart with powdered sugar. You can also garnish with fresh berries or drizzle a fruit coulis for added color and flavor.

Tips for Success:

• Chill the dough: Resting the dough in the fridge is crucial for achieving a crisp and flaky crust. Don’t skip this step!
• Tempering the eggs: Gradually adding the hot cream mixture to the egg yolks ensures they don’t curdle. This step is essential for making a smooth, velvety filling.
• Customize the topping: The French Betty Secretary is delicious on its own, but feel free to add fresh fruits or a fruit glaze to make it even more special.

Conclusion:

The French Betty Secretary is a sophisticated yet easy-to-make dessert that combines creamy custard with a buttery, flaky crust. Its simplicity and elegance make it a perfect choice for any gathering or special occasion. Whether served with fresh berries or a fruit coulis, it’s sure to impress anyone lucky enough to taste it!