How to Make Tasty Creme Anglaise fruit tarts

Creme Anglaise fruit tarts. My take on mini fruit tarts using fresh fruits from the local market and a creme anglaise as the "custard." These pretty little treats were perfect for an. This creme anglaise recipe is a classic vanilla custard sauce, using milk instead of heavy cream. This creme anglaise recipe is simple to make, with only eggs, milk, sugar, and vanilla.

There are two types of custard; cooked (stirred) and baked. The end result is a nice rich and smooth textured sauce that can be served, warm or cold, with cakes, pies, puddings, or fruit and is ideal for plated desserts. See more ideas about Desserts, Food, Creme anglaise. You can have Creme Anglaise fruit tarts using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Creme Anglaise fruit tarts

1. You need 24 of cooked and cooled puff pastry cups, I used pepperidge farms.
2. You need 16 oz of semi sweet chocolate chips melted and kept warm.
3. It's 1 1/2 cup of mixed berries, I used blueberrys, rasberrys, blackberrys and sliced strawberrys.
4. Prepare 6 large of egg yolks.
5. Prepare 1 cup of whole milk.
6. Prepare 1 cup of heavy cream.
7. Prepare 1/2 cup of granulated sugar.
8. You need 2 tsp of pure vanilla extract.

Fresh, colorful, and bursting with juicy fruit, rich pastry cream, a deliciously sweet pastry crust, and an easy fruit tart glaze, this French fruit tart recipe makes a showstopper dessert that is perfect for Spring & Summer! How to Make Apricot Tarts in Crème Anglaise For the crème Anglaise, bring milk to simmer over a heavy saucepan. Remove once the fruit has softened. I'd never made creme anglaise before and this couldn't have been easier.

Creme Anglaise fruit tarts step by step

1. MAKE CREME ANGLAISE.
2. Whisk together in a bowl egg yolks and sugar until slightly thickened..
3. In a medium saucepan heat cream and milk until small bubbles form around edges of pan, slowly whisk the cream mix into the egg and sugar, while whisking return this combination back to saucepan.Return to medium heat and stir gently but all the time reaching all the corners of the pan until thickened and temperature reaches 170 on a instant read thermometer, remove from heat, strain sauce through a fine mesh strainer into a clean bowl, whisk in vanilla extract.Cool before covering whisking a few times to prevent skin from forming. When cold cover and keep in refigerator up to 3 days..
4. MAKE CHOCOLATE COVERED PASTRY SHELLS.
5. With a small pastry brush paint melted chocolate on bottom and up sides of pastry cups, let a bit of chocolate decorate sides of cups. Let harden..
6. Add berries to bowl mix gently,if your berries are not sweet enough add atablespoon of sugar, this is very optional.
7. Right before serving fill chocolate covered cups with fruit top with creme anglaise, decorate with sprinkles,Serve with extra cream anglaise to spoon if anyone wants more!.

I had all the ingredients on hand and whipped this up quickly. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Indulge with this crème anglaise recipe made easy, thanks to our step-by-step, illustrated instructions and tips.