![]() Mixing bowl: A medium mixing bowl or two, is required for the pastry and cream. Offset spatula: A small spatula helps smooth out the creamy topping.įork: To pierce holes in your pastry before baking, you'll want to have a fork handy! Rinse and dry them off and they will keep for several days covered and refrigerated meaning this tart will be good to serve up to 2 days post making this. Fresh strawberries: Fresh strawberries are best with the best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar.Heavy cream: Homemade lightly whipped cream to soft peaks is best, instead of purchasing ready made as combining the pastry cream into the cream might result in a different texture overall.The marzipan blends best if you heat it up until it’s just slightly warm to the touch. Marzipan: The type used here is the version most readily available at supermarkets for decorating a fruit cake.Vanilla extract: Vanilla extract acts as a flavor enhancer that compliments the strawberries so beautifully.Eggs: As well as adding structure, the eggs bind everything together in your filling and adds a richness to the pastry. ![]() You could half and half the sugar with light brown sugar and caster sugar for the filling.
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