Asians are big on fruits (and red bean) in their desserts, which is why my family tends to request fruit tarts. I made the first one using random food blogs from foodgawker.
The second time around I used Dorie Greenspan's tart recipe and Julia Child's pastry cream recipe, and the results were better. For the tart, I used ground almonds for half the flour since I like the flavor more. The crust was more crisp and the custard was a little thicker. Next time around, maybe I'll see how Ina's recipe matches up.
that looks sooooo goood. are kiwis in season right now? i can't wait for golden kiwi time! i might try fruit tarts then...
ReplyDeletei don't know when their season is...especially since i've been continuously buying them. just leave them out and let them soften up a bit. anyways, if they're tart the custard will compensate.
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