Friday, January 29, 2010

Fresh Fruit Tart (from class)

As some of you might know, I'm currently attending Le Cordon Bleu, in hopes to specialize in vegan pastries and desserts.

Yesterday in class we made a Fresh Fruit Tart (with Pate Sucre pastry dough). I love fruit tarts because they are so colorful and happy looking.
I didn't scramble my egg yolks as I added them to the scalded milk, whew! I was so afraid that the mixture would quickly turn into SCRAMBLED EGGS, pas bon!

My french instructor said that "ze dough on ze tart is a little bit thick...and on thiz part..." but I don't care, I'm so proud of how it turned out! :)

1 comment:

  1. wow - your tart is beautiful! do you think you could make it without the milk and eggs??