In the summer when I have more free time, it becomes big-time baking time for me. My parents were going to house church, so I decided to make a dessert for it. I made pâte sucrée from the Miette cookbook for the crust, a chocolate pastry cream for the inside, and fresh fruit on top. The crust ended up being pretty thick, so I added a layer of melted chocolate and raspberry jam at the base of the tart to add some more flavor and moisture. This was one of my first attempts at making a cohesive dessert with recipes from different places and without a clear goal in mind. It was fun! And I got to incorporate fresh fruit from the downtown SLC farmer’s market.
