Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, creme anglaise fruit tarts. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Creme Anglaise fruit tarts is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Creme Anglaise fruit tarts is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have creme anglaise fruit tarts using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Creme Anglaise fruit tarts:

1. Prepare 24 cooked and cooled puff pastry cups, I used pepperidge farms
2. Take 16 oz semi sweet chocolate chips melted and kept warm
3. Make ready 1 1/2 cup mixed berries, I used blueberrys, rasberrys, blackberrys and sliced strawberrys
4. Take 6 large egg yolks
5. Make ready 1 cup whole milk
6. Get 1 cup heavy cream
7. Make ready 1/2 cup granulated sugar
8. Make ready 2 tsp pure vanilla extract

Instructions to make Creme Anglaise fruit tarts:

1. MAKE CREME ANGLAISE
2. Whisk together in a bowl egg yolks and sugar until slightly thickened.
3. In a medium saucepan heat cream and milk until small bubbles form around edges of pan, slowly whisk the cream mix into the egg and sugar, while whisking return this combination back to saucepan.Return to medium heat and stir gently but all the time reaching all the corners of the pan until thickened and temperature reaches 170 on a instant read thermometer, remove from heat, strain sauce through a fine mesh strainer into a clean bowl, whisk in vanilla extract.Cool before covering whisking a few times to prevent skin from forming. When cold cover and keep in refigerator up to 3 days.
4. MAKE CHOCOLATE COVERED PASTRY SHELLS
5. With a small pastry brush paint melted chocolate on bottom and up sides of pastry cups, let a bit of chocolate decorate sides of cups. Let harden.
6. Add berries to bowl mix gently,if your berries are not sweet enough add atablespoon of sugar, this is very optional
7. Right before serving fill chocolate covered cups with fruit top with creme anglaise, decorate with sprinkles,Serve with extra cream anglaise to spoon if anyone wants more!
8. Ready to serve and ENJOY!

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