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