Monday, March 05, 2007

More fruit tarts

This is probably my 10th generation of fruit tarts, and my favorite to date. The crust is less heavy than the usual tart crust, and easier to make than my own choux bun dough.

I used Dufour puff pastry dough, baked them into rounds, then cut in half to form these tart halves. Top with Grand Marnier pastry cream (as shown below), fresh fruit, and apricot glaze.

A note about the pastry cream- I find that 2.5 cups skim milk + 5 egg yolks + 1/4 cup flour + 1/8 cup cornstarch give the best consistency. Using half & half, light cream, or heavy cream, result in a product that is too thick.


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