Hello there! So yesterday when I made that delicious water.. I also made some fruit tarts! 🙂
Now fruit tarts are my weakness. I can pass up the ooey gooey chocolate brownies and chocolate pot de cremes
But you put down a fruit tart in front of me and you wont see it again haha.
So I have made these in class and boy did they look pretty… If course I had the correct pan and I also had the glaze
Step 1: so I first started with my tart shell… Now these recipes are from my book that I bought from school
So I will get the tart shell reicpe and type that one up later 🙂
So once your dough is in the frige resting you can move on to..
step 2:start your pasty cream
So this recipe is actually from a small book that my teacher put together and I had to buy for class
So I first gathered all my ingredients
Then I put my cream, vanilla brand and half my sugar in a pot and let come to a boil.
Meanwhile I whisked my eggs and remaining sugar
As soon as my cream reached a boil I slowly incorporated it into my eggs and then put it back over the heat to reach a boil and thicken.
I keep the stove on medium high and whisk continuously to avoid burning and help thickening.
As soon as it thickens, toss into the mixer with a whisk attachment and whisk until cooled
While your cream is cooling go ahead and cut out your dough
I then put the shells into a muffin pan. And baked for about ten minutes.
Once my shells cooled I added some pastry cream and fruit 🙂