Monday, March 30, 2009

Spring Fruit Tart


The crust on this tart was particularly tasty, and a new bottle of vanilla used in the custard really made it stand out. I used a lot less custard than you would normally use (only about a half inch) but I like it this way, it emphasizes the fruit, and it is not too gooey sticky sweet. Using fresh, ripe fruit helped; I'm looking at you, Market Street Grill.

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