These Strawberry Grand Marnier Tarts with Vanilla Bean Crème Anglaise are decadent, rich and mouth-watering. They’re beautiful to look at, tasty to eat, and perfect for your Valentine!
Woo-hoo…boys…, listen up! We are exactly ♥10 days away from Valentine’s Day ♥. See all them hearts? Be payin’ attention ’cause they’re important.
You see, us girls…, we like us some Valentine’s Day.
February 14th = Valentine’s Day = LOVE
Don’t ask us why. We just do. Mmmm, k?
And, even if we say we don’t, trust me when I say this – we do! So I suggest, if ya wanna be happy one day past Valentine’s Day, please don’t be mistaken on this.
Don’t say I didn’t warn you.
So, in the spirit of wanting you to be very happy, I want to be sure and update you on the acceptable colors for Valentines Day ’cause it can be kinda confusin’. I’ve tried to make this really simple with an easy-reference color chart.
Red, red, red, red and more red, pink, pink, pink, glittery, glimmery, shimmery, sparkly, bling-y, diamond-y and Tiffany.
Now please don’t argue that some of these aren’t very color-like. They are!!! Let me assure you. If you don’t believe me, just do a simple image search on ‘Valentine’s Day’ on the internet, and you’ll catch the drift.
Not really, but I needed to get your attention…in this photo is edible glitter! No other glitter will do – it must be edible glitter, ok? Don’t mess that one up, or ya may be takin’ a trip to the hospital, and that is sssooo not romantic.
But here, I have something for you that is really pretty easy and may get ya out of the doghouse if you’re runnin’ late on time and ideas. Now, don’t be frightened by the length of the recipe ~ it can be made a few days ahead, so ya got some lead-time.
One last thing. If by chance, she has a little fitter about the brown sticks on the plate, just tell her ya love her, kiss her on the cheek, hand her this recipe with it’s big, fancy-schmancy, IMPRESSIVE name and have her go to the store and buy you some more vanilla bean. With as spendy as those little brown sticks are, I’m thinkin’ she’ll get the drift real quick.
p.s. I love you. Now go…and get ready to be a hero.
- 2 sheets frozen puff pastry
- Egg wash
- 18-24 fresh strawberries, washed, dried, caps removed and sliced
- 12 ounces pomegranate or other seedless jelly
- 2 tablespoons Grand Marnier
- Powered sugar (roughly ¼ cup for sprinkling)
- 1 cup Half & Half
- 1 vanilla bean
- 4 egg yolks
- ¼ cup sugar
- Preheat oven to 425 degrees.
- Roll out each sheet of puff pastry to form two rectangles. Using a fork, gently prick each sheet of pastry all over (to keep it from puffing up while baking).
- Cut one of the sheets into 6 squares. Cut the second sheet into identical squares, but using a heart cookie cutter, cut out the center of each of the squares on the second sheet of pastry, leaving approximately ½ inch on all sides. (Save the cut-out hearts and cut inside them again with a smaller heart cookie cutter. These are what you use for decoration (see photo)). You should have both hollow hearts and solid hearts - this is what creates the multi-dimensional look of this dish!
- Brush the pastry squares with the egg wash and match and place the second sheet of squares (with the hearts cut out of them) on top. Each of these form your separate “pastry shells”. Gently press the top layer of pastry down onto the bottom layer of each to seal well (the egg wash will help seal the top to the bottom).
- Place each pastry shell and all the hearts at least 1" apart on a baking sheet. Brush the tops of all pastries with the remaining egg wash.
- Cook for 15-25 minutes or until golden brown. Remove from the oven and allow pastries to cool.
- Wash and slice the strawberries. Arrange the strawberries decoratively in and around the pastry shells on separate serving dishes.
- In a saucepan over medium heat, melt the seedless jelly with the Grand Marnier. When melted and thoroughly blended, drizzle over the strawberries and pastries. Sprinkle with powdered sugar and top with crème anglaise.
- Place the half and half in a saucepan over low heat.
- Split the vanilla bean in half lengthwise and scrape the seeds into the saucepan. Add the pod. Heat the mixture until it just begins to simmer. Remove it from the heat and remove and discard the vanilla pod.
- In a bowl, combine the egg yolks and sugar with a whip and beat until light and fluffy. Slowly stir the hot milk into the eggs.
- Transfer this mixture back into the saucepan and stir over low heat until it thickens and coats your spoon. Do not let it boil. Strain the sauce into a bowl.
- *Creme Anglaise can be served either warm or chilled. Store it covered in your refrigerator for up to 3 days.
Strawberry Grand Marnier Tarts with Vanilla Bean Crème Anglaise
Slightly modified from a Sur La Table recipe. Recipe contains Grand Marnier liqueur.