Since we've had such a busy few days (weeks) lately, I'm playing catch-up on last week's posts.
This tart was something that we made for a pot-luck dinner over the weekend. I remember seeing a picture of a similar tart on someone else's blog but I could not pin-point exactly where I saw it. I looked and looked and then finally gave up and decided to just improvise the recipe.
I decided to do a shortbread cookie crust which worked out very well. It was prebaked for about 20 minutes until it was flakey and lightly browned. So far so good...
Next, the filling. This is where I should I done some research. I decided on a vanilla Creme Anglaise. It was delicious but did not get as thick as the filling should have been. Still, I took the plunge and filled the tart crust with the mixture, hoping that it would thicken as it sat in the fridge till we were ready to devour it. Unfortunately, it never did and it kind of poured out when the tart was cut into. It was still delicious, but the tart was a failure.
Any idea on what I should have filled it with? Is Creme Anglaise normally not a thick mixture?
At least the wonderful late season strawberries saved this dish. They were wonderful with the cream and dark chocolate shavings were a good balance to the sweetness.
I want to try this tart again, but don't want a soupy filling. Anyone have any tips?
This baking thing is hard...