farawayvillage
Village-Style Layered Beef Kebabs and Fresh Strawberry Custard Tartlets
Experience authentic village flavors with layered beef kebabs and strawberry custard tartlets. An artisan guide to outdoor grilling and rustic pastry baking.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●whisk
- ●saucepan
- ●pan
📝 Preparation Steps
1
In a large bowl, combine the flour, 100g sugar, and a pinch of salt. Work in 250g of cold butter until the mixture resembles coarse crumbs.
2
Add 2 eggs and knead until a smooth dough forms. Wrap in plastic and chill for ⏱️ 30 minutes.
3
Roll the dough into small balls and press them firmly into fluted tartlet molds. Dock the bottom of each shell with a fork to prevent rising.
4
Bake the shells in a preheated oven at 180°C for ⏱️ 15 minutes or until golden brown. Remove from molds and let cool.
5
For the custard, whisk the egg yolks with 100g sugar and cornstarch until pale and thick.
6
Heat the milk in a saucepan until just simmering. Slowly pour the warm milk into the egg mixture while whisking constantly.
7
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a heavy cream. Stir in 50g of butter and let cool.
8
To make the glaze, mash 200g of strawberries with 50g of sugar and simmer in a small pan for ⏱️ 5 minutes until syrupy.
9
Fill each cooled tartlet shell with custard. Top with sliced fresh strawberries and brush generously with the strawberry glaze.
10
Slice the lean beef into very thin, wide sheets approximately 5 mm thick. Repeat the process with the beef fat, ensuring the fat slices are as thin as possible.
11
Lay a large sheet of beef on a flat surface and season with salt and pepper. Place a layer of fat on top.
12
Continue stacking the layers, alternating between beef and fat, until you have a stack approximately 4 cm high.
13
Place the stack in the freezer for ⏱️ 20 minutes to firm up. This is a critical step for clean slicing.
14
Cut the chilled stack into uniform squares or rectangular blocks.
15
Insert two parallel metal skewers through the center of the stacked blocks to keep the layers aligned and prevent spinning during grilling.
16
Prepare the grill with hot natural wood charcoal. Grill the meat skewers for 10 to ⏱️ 12 minutes, turning frequently to allow the melting fat to baste the beef.
17
Thread the cherry tomatoes onto separate wooden skewers. Grill the tomatoes for the last ⏱️ 4 minutes of the meat's cooking time until the skins blister and char slightly.
18
Serve the hot layered kebabs immediately with the grilled tomatoes and fresh village bread.
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