Fruit Tarts

Fruit Tart

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To assemble the fruit tarts,

Start with a baked brown sugar cookie dough tart shell.
Fill with pastry cream
Assemble assorted fruits – or one type of fruit if you wish – sliced over the top
Melt some apple jelly and brush over fruit to make it shine and to keep it fresh.
Refrigerate until serving.

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Pastry Cream

Click image to watch video.

Click image to watch video.

Used for tarts, eclairs, donuts, etc.

1-1/2 cups whole milk
1/2 cup sugr
1/4 cup cake flour
pinch salt
4 egg yolks
1 tsp vanilla

Heat milk over heat till bubbles form around edges but does not boil.

In a large bowl, combine sugar, flour and salt. Add the 4 yolks and blend well. It will be thick and pasty.

SLOWLY pour a bit of the hot milk into the egg mixture and whisk vigorously to blend. Keep adding more milk in batches to eggs until it is all combined. Put the entire mixture back into the pot, put on the stove. bring slowly to boil and boil for about 8 to 10 seconds. Remove from heat and stir in vanilla.

Pour thru a sieve into a bowl. Cover the surface with plastic wrap and then the entire bowl in plastic wrap. Refrigerate up to 3 days.

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Brown Sugar Cookie Tart Dough

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Click image to view video.

1/2 cup shortening
8 tbsps butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1 large egg

2 cups flour
1/2 cup corn starch

Beat shortening and butter till well blended. Blend in 2 sugars. Add egg and vanilla and blend well.

Mix together the flour, baking powder, salt and corn starch. Add in batches to th butter mixture.

Wrap dough in plastic wrap and refrigerate about 20 minutes.

To bake blind –

Fill tart shells and bake at 350 degrees for 8-15 minutes till lightly browned.

Shells can be frozen unbaked or baked.

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Chocolate “Doo-Dahs”

Melt some chocolate – any amount will do – you can use semi sweet, milk, white chocolate, colored chocolates etc.
Pour melted chocolate into a FREEZER zip bag. Cut a small tip off one corner. Pipe any shapes you wish onto either a silpat lined tray or a tray lined with waxed paper or aluminum foil. Refrigerate until firm.

Peel off doo dahs and decorate your dessert!

German Black Forest Cake

Black Forest Cake

View video here.

For the cake:

In a mixer bowl, combine:

  • 1-3/4 cup flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • pinch salt

Combine well, then add:

  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup boiling water

Blend well, pour into greased and floured 8″ pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

For the whipped cream:

In a mixer bowl, mix well

  • 8 oz softened cream cheese
  • 1/2 cup sugar
  • 1 tsp vanilla

Slowly add 1-3/4 cups of heavy whipping cream.

Beat until stiff peaks.


Frost bottom layer with some cream. Sprinkle cherries on layer (I used drained, rinsed and dried maraschino cherries).

Top with second layer and frost entire outside of cake. On top of cake, spread some cherry pie filling – not to the edge. Finish edges with more cream using a pastry tip. Decorate with chocolate dipped maraschino cherries and “doo dahs” if so desired.

Shave chocolate over top.

Refrigerate for at least 1 hour before serving.

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PEG Show Released – Bundt Cakes

Lee put together some recipes for bundt cakes so we’ve released them as an MPG file for PEG stations to use for cable access. The show is available on the PEG Media website. Also, if you can’t get it that way and really need a copy, send us an email.

The 38 minute show is made up of these segments, which you can view here or on Youtube: