My favorite things to cook are things that look beautiful and fancy, but are so super simple to make! Like Churros. And this fruit tart!
The Recipe I Followed
These days I am super loving Hilah and her cooking, and I am a big fan of her blog and videos! I follow her on Facebook and Instagram and love seeing the previews for new recipes and videos I can anticipate on her blog and YouTube channel. Her videos are short– yay!– but informative. Which is especially appreciated for someone like myself who has a short attention span, but is trying her best to learn to cook.
In short, thank you, Hilah. I appreciate you!
Oh! And Hilah started her blog and videos while she was living in Austin, y’all!! (I think she lives in L.A. now? What are you doing, Hilah?!)
And finally, this is the recipe I used.
As Hilah foretold, the egg yolks, salt, sugar, and flour whisked together were very thick. As I understand, the trick to tempering and avoiding lumps in the cream is to pour the hot liquid slowly, while stirring rapidly. My advice is just to pour slowly. To pour slowly and whisk, and stop a bit, and then pour a small amount slowly and whisk, and then stop again. Until all finished.
As you can see in the top right photo, it didn’t look to me as though there were any lumps in the mixture…but as as it heated up and thickened I did notice super small lumps. As I said, they were small, but there were a lot of them, actually. I was worried about the consistency in the final product and how it would taste. Because, you know. Nobody wants a lump cream dessert.
By the way, apparently this cream recipe is the same cream that someone would use for boston cream pies or for eclairs!!!! My, oh my. I love eclairs. I love my some opportunity for fancy. Hopefully eclairs are surprisingly easy to make, too! *insert winky face emoji*
This special removable bottom ensures that your crust comes out unscathed and beautiful. And the edges make for such a beautiful crust, of course.
This was my first time making a pie crust and/or pastry crust– pastry/dough virgin all the way around over here– and it was delightfully simple. I didn’t even roll the pie crust (per Lovely Lady Cakes’ instructions)!
Oh la la. Pretty golden brown. And actually, probably not golden brown enough.
Truth be told, I was a little bit worried about spreading the cream around the pastry crust. I am super self aware of how notoriously sloppy my frosting (verb usage) on cakes and cupcakes and cookies turns out, that I was afraid my sloppy frosting on my fruit tart would give away that this wasn’t from La Madeleine’s bakery.
However, I arranged the strawberries on the outside perimeter to cover my much needed work in progress frosting skills, and voila!
What About Leftovers?
Well…I was a little bit nervous about “leftovers” so to speak.
I assembled this on the Saturday night before Easter– for the purpose of being an Easter dessert– even though I previously read that fruit tarts do not hold up well overnight because they get soggy.
But I couldn’t- wouldn’t-wait because A) This was a new recipe to me and B) I was super curious to see how my frosting skills would turn out this go round, and C) I was excited to arrange and assemble the beautifully cut fruit on the tart, and most importantly D) I wanted to know how it tasted!!
Since I am such a new cook I *have to* take the initial taste test of whatever it is that I will be serving to other people because I am my own worst critic with the food I make, and I don’t want people faking it and telling me the dish I cooked is delicious, when in truth it is just “meh”. So I need to be the one to take the first bite, no matter how rude it may appear. *insert crying face emoji*
Elisia, I am dying to know. How did the fruit tart taste Sunday morning– did it get soggy?!
No it did not! It was still super yummy and tasty. The crust of the pastry was really thick and tasted more like short bread, but did not get soggy. And the fruit didn’t get soggy either. I covered it with cling wrap in the refrigerator overnight, and luckily condensation did not form. to make it soggy.
I don’t know how well the fruit tart held up a full 24 hours later and beyond though. I ate other desserts at Easter (there were too many good ones to sample and indulge in), and I didn’t bring any of the fruit tart home because I just didnt need to bring dessert home with me. Nahmsayin?
This is definitely a delicious dessert for the win. You can make the cream ahead of time and keep in the fridge 48 hours prior to assembling and serving. And the dough you can make ahead and store in the refrigerator, also. Assembling is piece of fruit tart.