I have always wanted to make a fruit tart. The kind that has a thick layer of pastry cream, with fresh fruit arranged beautifully on top. I finally had a chance to make one while my cousin Angie was in town a few weeks ago. On the second night of her visit we invited my mom, my other cousin Yvonne and her fiance Marvin to come over for dinner. Mom cooked up a variety of delicious Chinese dishes, and I made dessert.
I've seen a few recipes that call for a layer of melted chocolate in between the pie crust and the pastry cream, to keep the crust from getting soggy, so I decided to try it. First, I blind baked my pie crust, using my favorite Martha recipe (1 cup flour, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1 stick of butter, and ice water to bring it together). Then after it cooled, I spread on a thin layer of melted dark chocolate. While that set in the fridge, I prepared a batch of pastry cream (I used the recipe from my bostom cream pie birthday cake) and also let it cool in the fridge.
After the pastry cream cooled, I spread it into the tart, then put the whole tart back in the fridge to set once more. Finally, I sliced up some fresh strawberries, and arranged them in a nice pattern on top of the tart.
When we finally cut into the tart for dessert, I realized that the melted (hardened) chocolate made it very difficult to cut into - both with the knife, and when eating it with a fork. So although I loved the taste of the chocolate in the tart, next time I'll probably leave it out.
Can't wait to make another tart! Next time I'll use a varity of berries!