Creme Anglaise fruit tarts
Creme Anglaise fruit tarts

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, creme anglaise fruit tarts. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Creme Anglaise fruit tarts is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Creme Anglaise fruit tarts is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook creme anglaise fruit tarts using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Creme Anglaise fruit tarts:
  1. Prepare 24 cooked and cooled puff pastry cups, I used pepperidge farms
  2. Take 16 oz semi sweet chocolate chips melted and kept warm
  3. Make ready 1 1/2 cup mixed berries, I used blueberrys, rasberrys, blackberrys and sliced strawberrys
  4. Take 6 large egg yolks
  5. Make ready 1 cup whole milk
  6. Make ready 1 cup heavy cream
  7. Get 1/2 cup granulated sugar
  8. Take 2 tsp pure vanilla extract
Instructions to make Creme Anglaise fruit tarts:
  1. MAKE CREME ANGLAISE
  2. Whisk together in a bowl egg yolks and sugar until slightly thickened.
  3. In a medium saucepan heat cream and milk until small bubbles form around edges of pan, slowly whisk the cream mix into the egg and sugar, while whisking return this combination back to saucepan.Return to medium heat and stir gently but all the time reaching all the corners of the pan until thickened and temperature reaches 170 on a instant read thermometer, remove from heat, strain sauce through a fine mesh strainer into a clean bowl, whisk in vanilla extract.Cool before covering whisking a few times to prevent skin from forming. When cold cover and keep in refigerator up to 3 days.
  4. MAKE CHOCOLATE COVERED PASTRY SHELLS
  5. With a small pastry brush paint melted chocolate on bottom and up sides of pastry cups, let a bit of chocolate decorate sides of cups. Let harden.
  6. Add berries to bowl mix gently,if your berries are not sweet enough add atablespoon of sugar, this is very optional
  7. Right before serving fill chocolate covered cups with fruit top with creme anglaise, decorate with sprinkles,Serve with extra cream anglaise to spoon if anyone wants more!

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