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...
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.
This baking thing is hard...
8 comments:
The tart was delicious, loved the crust ! I think that 2 table spoons of cream cheese mixed in the cream would have helped to thicken the filling.
hmmm, I think that looks perfect just like it is... but as an alternative you could use a vanilla custard?
I say fill it with a cream cheese mixture. It is so good!! Don't you just hate it when you can't locate a recipe again. I have been looking for weeks for the Kahlua Brownies on someone's blog. I will have to bookmark or print everything I see from now on.
beautiful pix!
since you asked, crème anglaise is meant to be soupy and saucy and is usually used as a garnish (like chocolate cake in a pool of sauce). what would have worked better is a crème patissière or vanilla pudding, both of which are actually thickened with a starch (usually cornstarch). i'd love to recommend a particular recipe, but i don't have one! there are lots of recipes for both online.
I think it looks great the way it is! It's so hard to say goodbye to summer...but thanks for giving us one last strawberry hurrah.
I just used this recipe for pastry creme (http://cafefernando.com/?p=82) and it works really well. Creme anglaise is supposed to be runny, since it is a sauce, not a filling.
Hey Dina - please don't think it was a failure, becuz it tasted really good (& that's really what counts!). Baking is trial & error! My mom makes a flan filling with Bird's Eye Custard that holds together very well, she either adds a thickener to it or it may already have one in it, not sure.
It's looks delicious! I guess pastry cream might be a better idea if you want it thicker, though.
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