Traveling with Simone has added a photo to the pool:
TARTE AUX FRUITS
1. Recipe pie crust.
Line a mold and bake according to instructions.
Once baked, brush pastry with melted jelly of your choice. This will prevent cream from "soaking" the crust.
Refrigerate.
2. Spread crème pâtissière/pastry cream on baked crust. (Not too thick.)
3. Place fruits of your choice on the cream. Fruits can be fresh or canned.
4. Brush fruits with melted jelly. This creates a shiny glaze.
Enjoy!
CRÈME PATISSIERE – PASTRY CREAM
Great to fill choux à la crème éclairs or put a layer on a pie crust to make a fruit tart.
6 medium egg yolks
1/2 cup sugar
1/4 cup all-purpose flour
2 cups milk
1 tsp pure vanilla flavoring of almond flavoring
Whisk together egg yolks and 3 tablespoons plus 1 teaspoon sugar until mixture has the consistency of light ribbons. Add flour and whisk thoroughly to combine.
In a medium saucepan, heat milk with remaining 6 tablespoons plus 2 teaspoons sugar and flavoring over medium heat. As soon as the mixture comes to a boil, immediately remove from heat and slowly pour into egg yolk mixture with the hand-held mixer on low.
Mix until well-combined and return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Let bubble for 2 minutes, then, transfer to a medium bowl.
Cover crème pâtissière with plastic wrap to prevent a skin from forming. Make sure that the plastic is touching the cream.
Refrigerate. Keeps for up to 3 days.
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