In this class we made all the recipes needed to make a fruit tart. And us them for a decadent fresh fruit fondue. As well as my take on a parfait.

PASTRY CREAM

DARK CHOCOLATE GANACHE SHORT BREAD TART CRUST

SHORT BREAD CPUST

TART WITH SHORT BREAD CRUST

PASTRY CREAM

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Whisk together

6 Egg yolks

Pinch SaltV

YOLK SALT SUGAR

2/3 cup Sugar

Until mixture is pale and thick

Whisk in

3 Tbsp cornstarch

MIXING IN CORNSTARCH

Set aside

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On medium burner bring

1 cup Heavy cream

1 cup Half & Half

2 tsp Vanilla or (bean nodules)

CREAM AND VANILLA

BOILING CREAM NOW ADD TEMPERED YOLKS

Just to boil

Take your time on this stage

Temper the yolk mixture
from above by whisking in (1/3 cup) hot cream.

Add tempered yolks to the

TEMPERING YOLKS

Just boiling cream mixture

Stirring constantly until it starts to thicken

TEMPERED YOLKS AND CREAM

Pull from heat and let cool.

You can place in ice bath, or place in freezer.

FINISHED PASTRY CREAM