Name: Creme Anglaise fruit tarts
Ingredients: 24 cooked and cooled puff pastry cups, I used pepperidge farms; 16 oz semi sweet chocolate chips melted and kept warm; 1 1/2 cup mixed berries, I used blueberrys, rasberrys, blackberrys and sliced strawberrys; 6 large egg yolks; 1 cup whole milk; 1 cup heavy cream; 1/2 cup granulated sugar; 2 tsp pure vanilla extract

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Creme Anglaise fruit tarts

You can cook Creme Anglaise fruit tarts using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Creme Anglaise fruit tarts :

Use cooked and cooled puff pastry cups, I used pepperidge farms.

You need semi sweet chocolate chips melted and kept warm.

You need to prepare mixed berries, I used blueberrys, rasberrys, blackberrys and sliced strawberrys.

Use egg yolks.

You need to prepare whole milk.

Prepare heavy cream.

You need to prepare granulated sugar.

Provide pure vanilla extract.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, however it is a good rule of thumb to add a minimum of a pinch or two when you start cooking and again at the very end. Your palate are going to be the final guide here, so taste often.

step by step :Creme Anglaise fruit tarts

MAKE CREME ANGLAISE.

Whisk together in a bowl egg yolks and sugar until slightly thickened..

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..

MAKE CHOCOLATE COVERED PASTRY SHELLS.

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..

Add berries to bowl mix gently,if your berries are not sweet enough add atablespoon of sugar, this is very optional.

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!.

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