Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, creme anglaise fruit tarts. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Creme Anglaise fruit tarts is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Creme Anglaise fruit tarts is something which I have loved my entire life. They’re nice and they look fantastic.

While the pastry cream and tart shell are cooling, prepare the Creme Anglaise. In a medium saucepan, heat milk and tea leaves until bubbles form at edges. This was my first time making a fruit tart!

To begin with this recipe, we must first prepare a few ingredients. You can have creme anglaise fruit tarts using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Creme Anglaise fruit tarts:

1. Get 24 cooked and cooled puff pastry cups, I used pepperidge farms
2. Make ready 16 oz semi sweet chocolate chips melted and kept warm
3. Get 1 1/2 cup mixed berries, I used blueberrys, rasberrys, blackberrys and sliced strawberrys
4. Take 6 large egg yolks
5. Prepare 1 cup whole milk
6. Make ready 1 cup heavy cream
7. Get 1/2 cup granulated sugar
8. Make ready 2 tsp pure vanilla extract

When your ready to construct the tart, in a mixing bowl add all the creme pat. Then gently fold in the whipped cream. Spread this mixture into the prepared pastry case. Then top with any fruit you like- I went for an assortment of different berries.

Steps 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!

Then glaze with the boiling apricot jam. Thanks for reading and enjoy your. The crux of making creme anglaise is cooking the sauce just enough, but not too much, as there is a fine line between a thick and decadent sauce and sweet creamy scrambled eggs. Since there's nothing worse than putting in the time and effort to prepare a recipe than having it go south, this simple creme anglaise recipe has your back. This is a delicious, classic creme anglaise.

So that’s going to wrap this up with this special food creme anglaise fruit tarts recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!