|I know, only 9 stripes, not 50 stars... representational flag|
Fast & Easy Puff Pastry
Vanilla Pastry Cream
And then berries. Such pretty berries.
After chilling the blitz puff pastry dough, I rolled it into a large rectangle and cut the edges straight, then used the scraps to form an American flag shape over it, attaching the strips with a little bit of water. I then baked the pastry shell at 400 F for 20 minutes, or until golden brown.
While it was baking, I made the pastry cream. This was a lot of whisking. A LOT of whisking. I was sure it would never thicken. (I did not fold in the extra whipped cream in the recipe, because I wanted it to be thick for the tart topping) The pastry cream didn't actually thicken up properly until it had been refrigerated for a couple hours. I thought I was going to have to attempt to rescue it by putting pudding mix into it. I was really happy that wasn't necessary.
Onto the cooled pastry shell, I spread a thin layer of the pastry cream. Then, I made an American flag design with the berries.
And oh, it was delicious.