With a passion for cooking, I will take you on a journey to exploring different and new recipes with hopes of eventually coming up with original recipes to call my own. With your support I am hoping to gain the inspiration to create amazing dishes to pass on to others!
This recipe was a bit of work, but it was a lot of fun putting it together. Turns out, this recipe uses two other recipes in the cookbook: Shortbread Crust and Pastry Cream. Ooooh goody! I can check those off my list too!
The shortbread crust was prepped first and allowed to cool before using it. The pasty cream was also prepped beforehand and refrigerated until ready to use. Funny story for ya... while I was making the pastry cream (stovetop), I went to remove the pan from the heat, and then added the vanilla extract to it. Well.. the pastry cream was still hot and as I added the extract I got a HUGE wiff of alcohol! Woo! This is why you're not supposed to add extract over heat - otherwise, the alcohol will evaporate off, and apparently go straight to your head! I learned recently that extracts are made with vodka... interesting, right?
The tart was layered, starting with the shortbread crust on the bottom, then a layer of Braswell's black raspberry preserves, followed by the pastry cream and topped with a variety of fresh fruit! I used chopped peaches, and sliced kiwi, strawberries and bananas to decorate. Delish! The tart was then glazed with more preserves (which, to me, doesn't look so pretty). It was delicious though! The shortbread crust was really good too! Tastes just like a cookie! And the fruit tart would not have been possible without the pastry cream! Yum!