After some research on youtube and internet, my first 4th of July tart is finally here. What is also great is that by simply changing the fruit arrangement this makes a great Birthday tart as well.
Cream Filling
Ingredients: 1 1/4 cup of milk, vanilla extract, 3 egg yokes, 1/4 cup of sugar, 2 tablespoons of starch, 2 tablespoons of flour, about 3 tablespoons of liqueur ( i used black currant cordial and Jack Daniel’s honey liqueur with whiskey)
Step 1: Heat the milk over low heat, just to about to boil level
Step 2: While the milk is on the stove beat eggs together with sugar in a seperate bowl. Add flour and starch. Mix it all together
Step 3: Once the milk is off the stove pour a little into the egg mixture, and whisk together. Then slowly pour the rest of the milk and keep on whisking
Step 4: Pour the mixture back into the pot and heat it on medium high. Continue to wisk while on the stove, until the mixture forms into a cream like consistency.
Step 5: Remove the cream from stove and pour into a clean bowl. Whisk in vanilla extract and liquor.
Step 6: Cover the cream bowl with plastic wrap, pressing the wrap over the cream and leave it to cool to room temperature
The Crust
Ingredients: A pack of graham crackers. 3tb Melted butter. 3tb sugar.
Step 1: Crush the crackers by adding to a zip lock bag and pond with a back of a knife. Should be reduced to flour like consistency
Step 2: Right in your pie dish combine all the ingredients. The crakers will begin to stick together. Shape the mixture along the dish forming a crust.
Step 3: Heat oven to about 375 degrees. Bake the crust for about 8 minutes. Remove and leave to cool for a little.
Putting it all together:
Step 1: Transfer the cream filling into the baked crust pie dish. Use a spatula to spread it around, press lightly so the crust is not disturbed.
Step 2: Get creative. Use various fruits to make fun arrangements on top of the cream filling
Step 3: Glaze your fruit. Warm up some of your favorite jam in a small pot. Use a pastry brush to apply the warm jem over the fruit
Step 4: Cover your tart with saran wrap and refrigerate until ready to serve.
Cooking Fiasco 