Made with a regular pie crust, I’ve changed it over time and added a layer of mascarpone cheese mixed with a bit of cream to put on top of the crust to keep it from getting soggy from the fresh berries
the frosting was a challenge for me because I wanted it to be beautiful and purple/blue, but working withfresh fruit can be tricky because of the water content, and the frosting became a little loose and runny
Her way of overly accentuating Italian words during her show is pretty humorous, but don’t even get me started on her relentless use of “Aaaaaand” or “Just like that
You can simplify things, too, by just serving some fresh fruit alongside the tart. Also, it is a good idea to pre-slice the tart before freezing as the crust gets very hard and can be difficult to cut when frozen
Start by slicing off some sections of the lemon peel. Add in your lemon peel androsemary sprigs and continue to boil for a few minutes, until the sugar dissolves and the liquid is clear
It is flavored with a hint of lemonand has a texture that is close to perfect. My plan was to combine it with macerated strawberries and serve our first "non-shortcake" of the season
Place the tart pan on a wire rack tp cool and unmold it. Pour the batter into the tart pan evenly. Cut a piece of cake, and hit it with your best shot of whipped cream
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