Tuesday, May 11, 2010

Quick Classic Berry Tart



Wow! Was this scary! I've never made pastry cream before but have made Dorie's French Lemon Cream Tart. Not the same! The recipe wasn't kidding when it said to whip vigorously! So, just when I stopped to see if my liquid was boiling the whole thing thickened up so fast, I didn't know how to react! I stirred and turned off the fire just as fast. I think there should have been a warning flag about this!

Well, I ended up with tiny little lumps in mine. Nothing detremental but could of been smoother! I'll have pics tomorrow of the whole sha-bang!!! I've got the pastry cream cooling in the fridge and mini tart shells freezing in the fridge! Thanks to Christine of Christine Cooks for selecting this week's recipe! Check out her lovely berries!


7 comments:

  1. lol I wonder why Dorie called it 'quick'.

    looking fwd to your pix!

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  2. Ciao ! I hope it tasted good !!

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  3. Thanks for baking with me! Looking forward to seeing your tart!

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  4. The pastry cream did the saaaaame thing to me. I was stirring quickly but with serious ease. I stop for two seconds (I kid you not, one, two) just to see if it was bubbling (because it was rather foamy on top from the constant stirring) and BAM resistance like a mo-fo!! I freaked, whipped the living egg whites out of it (just my saying haha) and ripped it off the stove. Whew. Kitchen disaster averted. Score!

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  5. Im glad you tried this recipe! I loved it..can't wait to see your photos!

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  6. Mine thickened up too quickly too!! Had a thought to just put the whole mess in my mixer and give it a whirl, but it came out alright anyway. :-)

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  7. I totally agree about the cream! Mine did the same thing...tasted good though! I will just have to keep working on it. :o)

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