If you follow this blog you know that I volunteer for Alzheimer's Idaho support group (local grassroots organization). They are meeting early this month and it's summer so a smaller group - I decided to make a cool summer dessert - fruit tart with pastry cream and strawberries, blackberries, blueberries and kiwi.
For a tart like this I would normally make a sweet pastry with cream cheese but no cream cheese so I just made regular pie pastry.
A little trick to transfer the pastry to the ring is to slip the insert under the pastry and then with the tip of a knife lift up the insert and you can then transfer it to the ring and trim the edges.
The recipe that I used for the pastry cream is one that was given to me by Butchart Gardens, located on Vancouver Island, BC. I did a post on the gardens after a visit. They share many recipes but asked that I not publish this recipe for the pastry cream - any pastry cream recipe will work for the tart. I will put a link to a recipe below in the resource area.
Put the pastry cream in the fridge until cooled - stirring every once in a while - you do not want a film to develop. Once the pastry cream has cooled fold in sweetened vanilla whipped cream until all combined. My recipe for the pastry cream called for two cups of milk so I whipped 1 cup of cream with vanilla paste and some superfine sugar.
Wash your fruit and pick the best "pointy" strawberries, slice a small piece off each side and cut in half and form the circle around the tart - brush them with a little apricot glaze - just add a little water to some apricot preserves and brush with a pastry brush. Add the blackberries around the edge and brush them with the glaze and then fill in with blueberries, blackberries, a little sliced strawberries and some sliced kiwi's and brush them with the glaze. Chill until ready to serve.
Here it is ready to be served to those wonderful, deserving of a good dessert and dinner, women. Hope they enjoyed.
Tart pan, Williams-Sonoma
Footed cake stand, Williams-Sonoma
Recipe for pastry cream, The Tough Cookie
Thank you for stopping by.