Fruit Blossom

Create a fruit blossom tart using our Non-Stick 4-Round Tart Pan Set for the center surrounded by mini blossoms made with the Non-Stick Tartlet Pan Set. Fill each blossom with fresh fruit and fill center with pastry cream and stabilized whipped cream for a sweet touch.

Source: 2003 Yearbook

Tools:

Ingredients:

  • Piping Gel as stabilizer
  • Pastry Cream
  • Stabilized Whipped Cream
  • Tart Crust
  • Star fruit
  • mandarin oranges
  • blueberries
  • strawberries
  • Lemon leaves
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla
  • 1 cup all-purpose flour

Makes: Each tart serves 1.


instructions

Bake and cool 1 round tart and 15 petal tarts. Using Dessert Decorator Pro™ and tip 230, fill all tarts with pastry cream and position on serving tray with lemon leaves.


Using chilled Dessert Decorator Pro™ fitted with tip 21, cover top of round tart with stabilized whipped cream stars; position star fruit on top.

Tart Crust:

Preheat oven to 375°F. Cream butter, sugar and vanilla. Blend in flour.

Form into ball and chill for 15 minutes. Pat dough on bottom and up sides of pan.

Bake for 10-15 minutes or until golden brown.


We need your feedback. Please take our short survey.

print this page
share this page