Fruit tartes, originating from 1700s France, consist of a crust, filling, and topping, typically fruit. Their appeal lies in simplicity and variety, as they are easy to make. The basic crust and pastry cream can be customized, and toppings offer endless possibilities, enabling creativity in presentation and flavor.
This recipe comes from a good friend, Priscilla Nei. I am not sure where she got it, but it is really great. As you can see below, the condensed milk and coconut cream are “infused” into the cake. This… Read More ›
Britain is a very livable place, especially outside the big cities. I have always loved wandering the towns and villages. The English, Welsh and Scottish countrysides are unbelievable, especially in summertime. All the rain and the very temperate climate creates… Read More ›
My friend, Howard, just called. He was working on the One-Handed Pie Crust (see earlier post www.bravadocooking.com/2011/09/23/315/), and his girlfriend was in the kitchen with him. At first he used his free hand to hold a glass of wine as instructed… Read More ›
Bravado Cooking 