We hope you’re having a wonderful summer and looking forward to a fantastic Independence Day!
To allow our team to celebrate this special holiday with family and friends, our office will be closed on Thursday, July 4th.
If you need to reach us during this time, please feel free to call our emergency contact – 713-478-2389.
Thank you for your understanding and support. We wish you a joyful and safe Fourth of July filled with celebration and fun!
Warmest regards,
-Your Credit Recovery group Team
We all know that when it comes to Fourth of July, great food is a must! This is why we are sharing this sweet recipe with you all. Make sure you make plenty, everyone is going to go crazy when they try them!!
Ingredients
For the crusts:
2 1/4 cups all-purpose flour, plus more for dusting
3/4 cup pecans
6 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten
For the pastry cream:
1 cup whole milk
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup plus 3 tablespoons buttermilk
3 large egg yolks
3 tablespoons cornstarch
1 pint raspberries
1 pint blueberries
Confectioners’ sugar, for dusting
Directions
1. Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour
2. Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.
3. Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
4. Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes.
5. Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners’ sugar.