Holiday Entertaining Essentials: Thanksgiving Desserts by Adams Media

Author:Adams Media
Language: eng
Format: epub
Tags: recipes, holidays, baking, Thanksgiving
Publisher: Adams Media, Inc.
Published: 2011-07-15T00:00:00+00:00

Slice the peach, peel and slice the kiwi fruit, and hull and slice the strawberries.

Paint the bottom of the prebaked tart crust with the melted chocolate; chill a few minutes to harden it.

Spread the pastry cream over the chocolate to the edges of the crust.

Lay the fruit slices in concentric rings on top of the pastry cream, starting on the outside with the strawberries, then the peaches, then the kiwis, and then the blackberries. Brush the fruit with the jam.

Crust Sealers

To seal a blind-baked pie crust before filling it for a quiche or tart, you can brush the inside with egg white while the crust is still hot. This will help prevent sogginess. A layer of chocolate brushed on the bottom of a cooled pie crust will prevent sogginess and enhance the flavor for pies filled with pastry cream or mousse.

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