Nothing better than starting your day with healthy local produce and go from there. Enjoy your 4th of July with a big bowl of strawberries and blueberries au Naturelle.
Pastry Cream a silky and smooth versatile custard filling for tarts. Pastry Cream, acts as a delicate bond, marrying fresh fruit to a tart’s crust.
In a heavy-bottomed saucepan, bring the milk to a boil over medium heat. If you are using a vanilla bean, add it now, cover the pan, remove it from the heat, and set aside.
Combine the egg yolks and sugar in a glass bowl, then whisk briskly for about 2 minutes, until mixture is thick and pale yellow. Add the cornstarch and flour and whisk to blend. Remove the vanilla bean, if used, from the milk. If a skin has formed over the milk, remove it. Slowly pour the milk into the egg mixture, whisking until blended and smooth.
Return the mixture to the saucepan and bring to a boil, whisking constantly over medium heat. Reduce the heat to low and cook at a simmer, whisking constantly so that the bottom won’t’ burn, for 2 minutes, until thick, smooth and yellow. Remove from the heat and immediately strain the cream into a clean bowl. Cover the cream with a sheet of plastic wrap placed directly on the surface of the cream to prevent a skin from forming. Cool, Then refrigerate the cream for at least 1 hour, or overnight.
Filed Under: Sweet Things
The Sweet dough- The crust
This is a sweet, sugary pastry dough, with a touch of crunchiness from the egg. You will be so pleased with yourself once you add this sweet dough recipe to your baking arsenal. Although it is often used in fresh fruit tarts where the shell is prebaked, then filled with a pastry cream and topped with glistening fresh fruit. You will find so many other applications to use this dough. Yes, you will be a scratch baker, and yes you will be pleasantly surprised how easy it is, using ingredients that are almost always available in your pantry to make sweet dough from scratch.
FRUIT TART 101
Glossy, vibrant with color, brazenly luscious and tempting. The Fruit tart cries out for attention, always a classic dessert to bring anywhere you go. Will definitely get you reinvited. Who doesn’t love fresh fruit, vanilla cream filling and flaky dough????
It’s a 3 step process that can be made in stages. My next door neighbor was celebrating a birthday so I took it upon myself to make him this fresh fruit tart, of course I didn’t just make one, I had to have one for me as well. Let’s make the dough, then the pastry cream and lastly, we will add the fruit.
Filed Under: Sweet Things
Mango Mania…. Now in South Florida – it’s one of my favorite times of the year, with the most delicious fruit on the planet. Mango mania is here, and I for one am thrilled to pieces. During this most perfect season, I accumulate mango from everyone and everywhere. I hoard mangos. Let them ripe, cut them, skin them, eat them or freeze them. Sometimes I share them.
This weekend is Mango fest in the Northwood historical district in West Palm Beach. Local Chefs will be featuring mango-infused dishes and drinks while local bands play music.
As I accumulate my mangos I will post delectable treats for fellow mango lovers. The most versatile fruit which can be used in so many applications. Mango pancakes/waffles, mango marmalade/preserves, Mango smoothie, mango pie, mango salsa, mango cheesecake, mango bread, mango beurre blanc, mango cocktails, mango infused water, mango jubilee, mango ice-cream, mango chutney………
Mango Smoothie is so easy to make:
In a blender add I diced mango 1/4 cup of almond milk, 1/4 cup of coconut water, 1/2 ice cubes, 1/2 banana. Blend and Voila a nutritious mango banana smoothie.
For those of you not in Florida, I’m certain you can get mangos from the major supermarkets.
Try a mango, it’ll put a smile on your face.