Prosecco-Soaked Fruit Tart filled with Prosecco Pastry Cream
Recipe adapted from Brown Eyed Baker & The Craving Chronicles
This month, I was determined to get at least 3 blog posts up. And this is my third! Yay! I was also determined to make this sparking berry tart, and Memorial day was the perfect time to make something red, white, blue, and bubbly!
I have had the idea for this fruit tart for awhile. A while back I had baked some cupcakes to celebrate the marriage of two work colleagues and had filled them with champagne pastry cream. I remember thinking when I was making those, that the pastry cream would make a delicious tart. I had also never made a fruit tart before, and I am all about trying to bake new things this month! Then, I had a brilliant moment where I thought, "I should totally soak the fruit in sparking wine to give it that bubbly taste and add a little more booze!". I had the perfect plan.
So on Memorial day, I got up early to start my baking. I successfully made both the tart dough and the pastry cream. And while those were both chilling in the refrigerator, I decided to use the leftover egg whites to make some Baileys chocolate macaroons. In the midst of doing that, I absentmindedly picked up a piping hot thermometer and burned two of my fingers pretty badly. So when it came time to roll out the dough, fill it with the pastry cream, and top it with the soaked fruit, I was left doing it one handed. I do have to say, I still think this tart turned out good and I will definitely be making it again for 4th of July!
I shared the tart with my friends and family and they loved it. I think this fruit tart was the perfect dessert to celebrate the day that honors all of those who served this country! Cheers to them!
[ INGREDIENTS ]
1/4 cup cornstarch
1 cup heavy cream, divided
1 cup prosecco (I used Cupcake prosecco)
1/2 cup + 2 tablespoons granulated sugar
2 whole large eggs
4 large egg yolks
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1 egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 ¼ cups all-purpose flour
2/3 cup powdered sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes
6 ounces blueberries
6 ounces blackberries
6 ounce raspberries
10 large strawberries, sliced
Enough prosecco to cover the fruit (I used the remainder of the bottle I used for the Pastry cream)
[ DIRECTIONS ]
Put it all together
Once upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking.