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Ingredientes
- Pie Dough
- 1 x 8 inch or possibly 9-inch tart ring or possibly false bottom tart pan Cookie sheet Parchment paper or possibly aluminum foil
- 1 pkt Uncooked navy, pinto or possibly similar bean, up to 2 pks
- 1 x Thin slice plain vanilla cake same size as tart pan optional
- 1/2 c. Heavy cream Pastry cream Fresh fruit of your choice Garnish: Apricot/Grand Marnier Glaze, See recipe
Direcciones
- Make shell from pie dough to fit ring or possibly tart pan. Be sure to use pie dough which has been completely chilled. IT MUST BE Cool! Refrigerateshell after it has been formed before cooking. To cook shell, line cool raw shell with parchment paper or possibly aluminum circle which is cut 2 inches in diameter larger than ring or possibly pan. Fill lined shell to the brim with raw beans. Bake shell at 375 for approximately 30 min or possibly till light brown. Let shell cold with beans still in place. While shell is cooking, prepare the cream filling: Whip heavy cream till stiff. Add in chilled pastry cream to the whipped cream to taste. Chill till ready to use.
- Assembly:Remove beans from thoroughly cooled shell. Save the beans! They can be used over and over as weights. Remove cooked shell from ring or possibly pan and place on serving platter. Fill shell with cream mix. Place thin slice of plain cake on top of cream. This will help prevent heavy fruit from sinking into the pastry cream if the tart is made hrs in advance. Arrange fruit on top of cake in a design of your taste. Garnish with Glaze.
