You see it isn't that I dont like fruit. In fact I LOVE fruit. Fresh fruit. Once it gets cooked/baked it gets all mushy and gross, and that is what I have issues with. I prefer my food not to have the consistency of something that someone already chewed up and spit out. So I knew if I flipped this recipe, and cooked the custard in the crust first rather than last, and then topped it with fresh strawberries it may be palatable to my delicate taste buds.
First of all Michelle, I have to say that I am currently eating humble pie (or summer fruit gallete if you will) because after I made this recipe I nearly pissed myself with excitement over how easy it was to put together and how amazing it tasted!
*stands up on dining room chair ala a tyson chicken commercial*
Michelle, because of you I attempted to make a crust (something which I would have never done because crust is for pie and pie is for fruit and well, you know the deal) and it was the most incredible crust I have ever had! Three cheers for Michelle and home made crust! Michelle you have single handedly changed my baking repertoire! My once bleak repetitious future is now filled with crusts and custard fillings topped with fresh fruits of all sorts! Michelle you are the bees knees. Thank you for waking up my dormant taste buds. Michelle I have a booty shake with your name on it;)
*falls off of dining room chair*
Now onto the changes that I made. The crust was perfect, but just because I can never leave well enough alone I added a bit more sugar and a little less salt, and about a 1/2 teaspoon of cinnamon. How much you ask? Who knows. Perhaps a pinch or two more of one and less of the other. I spooned a small amount of strawberry preserves on the bottom of the crust and then topped with the graham crackers (even though there was no fruit juice for it to absorb). Then since the custard recipe seemed gross to me, and there was no way I could put sugar in an egg and call it custard I used my recipe for flan (caramel custard minus the caramel) and filled my little crusts with it. I cooked them until the flan no longer jiggled in the middle and let them cool and then refrigerated them for about an hour. Then I topped the tart with fresh strawberries and some powdered sugar. When I tell you that this simple dessert is so fabulous that it inspired thoughts of lust I'm not kidding. Make this people. I'm telling you. This is truly an amazing surprise.
Be sure to check out the Tuesdays with Dorie blogroll to see everyone else's fruity surprises.
You can find the recipe here @ Michelle in Colorado Springs.