Ok, so I made fruit tarts in braided tart shells. Should the title be Braided Tarts with Fruit, or Fruit Braided Tarts, or Braided Fruit Tarts? Reminds me of Eats, Shoots and Leaves.
QC had the day off and was out with some friends, leaving me home alone, heh, heh, heh. What to do, oh what to do?
There were braided tart shells in the freezer and I recently bought a kiwi and picked an orange from my neighbor’s tree. I promised a couple of friends I would make them some fruit tarts when everything came together and yesterday all the stars aligned.
First freshen the frozen tart shells (notice the braided sides) in the over at 400F for 5-8 minutes, then an additional 5 minutes at 320F.
Peel and cut the kiwi into thin slices and slice the orange and strawberries.
Make the Crème Diplomat and pipe into the cool shells, add the fruit in your best imitation of a pretty pattern. Sprinkle a few blueberries around the other fruit for color.
Serve as soon as possible as the Crème Diplomat will deflate fairly quickly.
A good, quiet “me” day.
• ½c sugar
• ¼c corn starch
• Pinch salt
• 2 c whole milk
• 4 egg yolks
• 2 Tbl butter
• 2 cups heavy cream, cold
- Whisk eggs and milk together and add to all other ingredients (except vanilla) to a medium saucepan.
- Bring to boil whisking constantly
- Cook until thickened (it will look lumpy, its ok)
- Sieve lumpy mixture into a bowl and add 1 tsp vanilla, mix thoroughly
- When incorporated, cover with plastic directly on the cream and cool about an hour.
- Whip the cold heavy cream to medium peaks.
- Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard, being careful to not knock the air out.
- You can make the custard or creme patisserie ahead of time, it will keep for a few days in an airtight container in the fridge. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately.
- Mix crème patisserie 1::1 with whipped cream if making crème patisserie in advance,