Comments: Making A Fruit Tart

Thank you. I think I'll try it when my girlfriends come over next Friday night.

Posted by Earth Girl at August 18, 2005 09:58 AM

Gosh, now I'm really hungry.

And did I mention I just joined Jenny Craig??

Posted by Grouchy Old Yorkie Lady at August 18, 2005 01:51 PM

Diet food, it isn't, GOYL. I bet that one could make a pretty good diet approximation though, especially if one was just shooting for a low carb version. Maybe Jim, the low carb culinary genius, needs to work on that.

Posted by Jordana at August 18, 2005 04:57 PM

I'll save the recipe for sometime when we're celebrating something.

(And I suppose celebrating that I lost 6.3 pounds in my first week isn't the sort of celebration I should have with homemade custard, huh?)

Posted by Grouchy Old Yorkie Lady at August 18, 2005 10:23 PM

It sounds delightful--I'll have to try it sometime. May I make two comments?

The first concerns eggs at room temp: Whole eggs, in uncracked shells, can stay outside of the refrigerator for several days safely--at least, according to both health departments for the state of Maryland and Washington DC. When I make something requiring room-temp eggs I usually take them out of the refrigerator the night before.

Second, a better test for checking if the custard is thick enough is to take out the wooden spoon every so often and draw your finger across the back of it. If the custard does not flow together after a slow count of three or so, it's thick enough. The French chef who taught me how to make custard also said it had to be stirred in a figure-8 ONLY on pain of...then he went off in French. I have to admit, though, the figure-8 stirring method does seem to result in a slightly creamier and less grainy custard.

Posted by Victor at August 24, 2005 06:13 PM