There is a big love for this bread…! How much I love the beautiful aromas of brioche while are baking,and my little daughter stuck her cute little face in the oven waiting for them to be bake…!Nice,fluffy,buttery,not very sweet,scented with the vanilla and the orange! Perfect for the fall,bake them and offer them as a gift,like I did with mine!
It may look a big and long process,but is very very easy to make!
Currently living in Nevada, Rita Anastasiou studied Culinary Arts and Hospitality in her native Greece. Having developed Celiac disease, she has had to learn to adjust her cooking style and ingredients to match her new dietary restrictions while still enjoying the delicious food she loves to cook.
We’re thrilled to have her with us and hope you enjoy her recipes as much as we do!
When I was a kid and later on as a teenager, my mom was sending me during the summer, to buy tartlets from the local pastry shop. It was some of the few things she never tried to make. Cakes has always been her major! “Fruit tarts is a summer dessert!” She used to say. As a kid I’ve never understood,why summer? Is it so special?
Years later, I decided to make fruit tartlets and I remember my mom again…But I’m willing to make some fruit tarts in the winter,too…!!
Ingredients for the almond crust:
1 1/2 cup almond flour
3 tbsp melted butter
2 tbsp sugar
Preheat the oven at 350 F.
Mix all the ingredients in a bowl and pat in a muffin tin.
Bake for 10 minutes,till the crust is golden brown. Set aside to cool down.
For the pastry cream:
2 egg yolks
2 cups of milk
1/3 cup cornstarch
1/2 cup sugar
3/4 tsp vanilla extract
1/4 tsp salt
Beat the egg yolks well in a bowl,stir in the milk.
In a small sauce pan,mix sugar,cornstarch and salt.
Gradually stir in a small amount of mix mixture in a medium heat. Add the orange zest in the end.
Transfer the cream into a bowl and cover it with a plastic food wrap film. And let it in the fridge to cool completely.
Take the pie crusts,add the cream and the berries on top. I used blueberries and strawberries and I dust them with powder sugar.
The orange zest really brightens up the whole dessert and is the perfect bite!
It took me back to my childhood…