Sunday, June 11, 2006
Kiwi banana tart
1 premade crust (pate feuilletee)
Make 10 or more small holes in crust with a fork then bake at 400 degrees for 15 minutes. Let crust cool.
1 1/4 cup milk (separated)
1/4 cup sugar
1 egg yolk
1 tsp flour
2-3 drops vanilla
3-4 Tbsp plain yogurt (optional)
Beat the egg yolk, then add in flour. Mix until smooth. Add 1/4 cup milk and mix well. In a saucepan over medium heat remaining 1 cup milk and sugar, stirring often, until just boiling. Very slowly pour the egg mixture into the milk and sugar, stirring constantly. Keep stirring until the mixture begins to thicken. Remove from heat and let cool. Stir in yogurt once cooled.
Spread a thick layer of the pastry cream onto crust.
Slice fruit thinly, then dip in orange juice to keep it from browning. Layer fruit slices on the pastry cream. Cover and chill before serving.