Fourth of July Chocolate Fruit Tart
I know, two desserts on a holiday – what a shock but we all know dessert is better than the meal! This was a recipe combined from two sources, Emeril Lagasse’s Chocolate Pastry Cream and David Lebovitz French Tart Dough. I found both recipes were excellent. I didn’t have a 9 inch tart pan, only a larger one so it was a little skimpy but still good and simple, no rolling, no flour cloud in the kitchen and a nice crisp crust. I did coat the crust with some melted chocolate and let it harden to keep it from getting soggy when I added the pastry cream. After that, it was just a matter of placing the fruit on top.
Brooke
Those blackberries look so good. I can see my reflection in them as they make their way to my mouth. nom.
photographyfree4all
You have great food pictures. They make me hungry!
tastydesu
This looks lovely! Your photos are stunning! How/what are you using to take these?
simplycooking101
Thanks, I’m just learning and I just got a great camera from a photographer who was upgrading. It’s a Canon EOS Rebel xsi and I usually use either the 18-55 lense sometimes with a macro filter or a Tamron 28-105 usually outside in the morning or evening.
Eula Lanzarotta
hi-ya, I like all your posts, keep them coming.
Bruce
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simplycooking101
Thank you so much!