Home Cooking Meets FoodTV
I know, two desserts on a holiday – what a shock but we all know dessert is better than the meal! This was a recipe combined from two sources, Emeril Lagasse’s Chocolate Pastry Cream and David Lebovitz French Tart Dough. I found both recipes were excellent. I didn’t have a 9 inch tart pan, only a larger one so it was a little skimpy but still good and simple, no rolling, no flour cloud in the kitchen and a nice crisp crust. I did coat the crust with some melted chocolate and let it harden to keep it from getting soggy when I added the pastry cream. After that, it was just a matter of placing the fruit on top.