Adam's Mark Daytona Beach Resort Tiara Fruit Tartlets
 
6 oz. Pastry Cream

4 three-inch tart shells

4 large strawberries

2 kiwifruit

8 mandarin orange segments

4 blueberries

Prepare Pastry Cream (recipe below). Divide it among pastry shells, then arrange strawberries (hulled and sliced), kiwifruit (peeled and sliced), orange segments and blueberries on top. Chill until serving time.

Pastry Cream

1/2 cup heavy cream

1/4 cup sugar

2 egg yolks

1 1/2 tsp. flour

1/8 tsp. pure vanilla extract

1 1/2 tsp. butter

In pan, heat cream but do not boil. In bowl, whisk together sugar, egg yolks, flour and vanilla until frothy. Add warm cream to mixture; pour all back into pot. Continue mixing until thick. Add butter and mix until smooth. Pour into shallow container and chill.

Makes 4 servings.

from Keith Loukinen, executive chef, Adam's Mark Daytona Beach Resort