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A fabulous summer treat!
For the berries:
Mix water and sugar together in a saucepan then add the rest of the berries ingredients. Bring mixture to a boil then lower heat and continue until it’s reduced to a thickened syrup. Once they are done, remove them from the heat and set aside to cool.
For the custard:
Put the sugar and egg yolks in a medium-sized bowl and beat them together with a whisk for 2-3 minutes or until the mixture is pale yellow. Beat in the flour. Continue beating and slowly add the boiling milk. Start with just a dribble at a time in the beginning and make sure you continue beating. Starting slowly and beating constantly will temper the eggs. Finish beating in all of the milk then pour the mixture back into the saucepan and over medium heat stir with a whisk. Bring sauce to a boil. If it gets lumpy just continue to whisk and it will smooth out.
Once it boils, lower the heat to medium low and cook whisking constantly for 2-3 minutes. Make sure you reach all the sides of the pan and don’t let the custard scorch.
Remove from the heat and whisk in the butter and almond extract. If the custard is not used immediately dot the top with the butter. This will prevent it from forming a skin.
Fill the tart shells with a dollop of the custard and top with the berries just before serving. If you aren’t going to serve them immediately, refrigerate the custard tarts and berry topping separately.
Custard recipe adapted from Mastering The Art of French Cooking by Julia Child.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!