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Chef Don's
Favorite Dessert
Recipes
Summer Fruit Tart
Makes 1 Tart
1-8” Precooked Tart Shell
3/4 cup Strawberries, sliced
1/2 cup Peaches, thin wedges
1/4 cup Blueberries
1/4 cup Raspberries
1/2 cup Bananas, sliced
1 cup Pastry Cream
3-4 oz. Melted Chocolate
1/2 cup Fruit Jam or Preserves, heated & strained
Brush the inside of the cooked tart shell with the
melted chocolate and let cool. Pour the pastry cream into the tart
shell and spread it out until it is even. The cream should not fill the
tart more than 3/4 of the way to the top. Arrange the fruit on top of
the cream. The fruit should fully cover the cream. Brush the fruit with
the heated jam, be sure not to glaze the shell, and refrigerate if not
serving immediately. Remove the tart from the refrigerator a half hour
prior to serving. Serve with a few pieces of strong cheese and garnish
with mint leaves. |
Pastry Cream (Creme Patissiere)
Yield: 1 cup
1
1/4 cups Milk
1 tsp. Vanilla
3
large Egg Yolks
1/4 cup Sugar
1/8 cup AP Flour
3 Tbsp. Cornstarch
pinch Salt
Mix together the egg yolks and the sugar in a bowl until smooth. Sift
together the flour and cornstarch and stir into the egg mixture.
Combine the milk and vanilla in a sauce pan and bring to a boil. Slowly
add the milk to the bowl with the eggs whisking constantly. Return the
mixture to the sauce pan and bring to a boil whisking constantly. After
the mixture has started to boil cook for another 60 seconds, whisking
constantly. Pour the mixture into a clean bowl, cover with plastic wrap
and refrigerate until cool. Refrigerate for up to 3 days. Whip out any
lumps before serving. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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