![]() To do this, I added just the right amount of salt, vanilla extract, and a splash of a special ingredient to send it over the edge – brandy. Therefore, when making my own pastry cream, I was determined to make it loaded with flavor. Many of the fruit tarts that I’ve had in the past were so tasteless and boring that it made me avoid fruit tarts for fear of being disappointed. ![]() But if not seasoned well, pastry cream can be pretty bland. It’s made with egg yolks, milk, and cornstarch to get it thick. Pastry cream is a lot like custard but a little thicker. It’s popular in all kinds of bakeries, especially French ones, but the origin of them isn’t quite clear. It’s actually a tart with a vanilla pastry cream and fruit just on top, all in a tart shell. When I first heard of a fruit tart, I thought it would be a tart with fruit in it. And with that, I present to you my Classic Fruit Tarts! I decided to share a recipe that is (1) perfect to serve during the holidays and (2) absolutely gorgeous to look at. But how am I to decide which recipe to share? To get you excited about its release, I wanted to share a sample of the sort of recipes you can expect in the book. Ahhh! I can’t believe that you’ll soon be able to see everything I’ve been working so hard on in the last year. We are almost three weeks out from the launch of my first cookbook Pastry for Beginners. Classic Fruit Tarts – Rich vanilla pastry cream is filled into a buttery mini tart shell and covered with fresh fruit
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