The colours are a bit wonky in this one, but there's only so much I could try using my primitive editing program...the kiwis looked much better than above.I made this fruit tart a couple weeks ago when D's parents came to visit, and it turned out well - tasty and pretty. The recipe is from the Bouchon cookbook, which I can't post, but it's easy enough to make something very similar. Martha Stewart lists this pate sucree recipe that is practically identical to the one I used. For a thick pastry cream, try this recipe, which uses cornstarch instead of flour (you may want to increase the cornstarch - if it is too thick after cooking, you can always loosen it slightly by adding a little milk).
After your tart crust has cooled, brush the bottom with melted chocolate before topping with pastry cream and fruit. This was how they made all the tartlets at my old bakery, which I thought was pretty common to prevent sogginess, but everyone I served it to commented how much they liked the chocolate, so it's worth mentioning I suppose.
Off to my volunteer shift - see you later!
