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Anatomy of a Fruit Tart
2007.12.14
Step #1: Take pre-made (ie, last night) biscuit base out of fridge and hope that it slides effortlessly out of the foil-lined dish.
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Step #1: Take pre-made (ie, last night) biscuit base out of fridge and hope that it slides effortlessly out of the foil-lined dish.
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Step #2: Rejoice when aforementioned base behaves as it should, and beat pre-made patisserie creme (last night; also from scratch) until it becomes a little less solid. Be sure to taste often ;)
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Step #2: Rejoice when aforementioned base behaves as it should, and beat pre-made patisserie creme (last night; also from scratch) until it becomes a little less solid. Be sure to taste often ;)
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Step #3: Carefully assemble creme in dish, as to not collapse the delicate sides (by no means perfect, but it did the job!)
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Step #3: Carefully assemble creme in dish, as to not collapse the delicate sides (by no means perfect, but it did the job!)
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Step #4: Layer fruit on top of the creme (and realise that the photos now need flash)
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Step #4: Layer fruit on top of the creme (and realise that the photos now need flash)
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Step #5: Make up gelatin sachet to directions, allow to cool for five minutes and spoon over fruit tart.
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Step #5: Make up gelatin sachet to directions, allow to cool for five minutes and spoon over fruit tart.
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Step #6: Admire own handy work and take to a Christmas party where it's a great success! *thumbs up*
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Step #6: Admire own handy work and take to a Christmas party where it's a great success! *thumbs up*
I'm not going to show my husband this set. He has a weakness for fruit tarts and will call me a bad wife for not making them from scratch like you do. You realise your making the rest of us look bad don't you? :oP Looks delicious!!
