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.