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 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..
So this recipe is actually from a small book that my teacher put together and I had to buy for class
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.
I then put the shells into a muffin pan. And baked for about ten minutes.