Our friend Golnaz is justly famous for her fruit tart, a wonderfully flavorful and light dessert that seems to work in winter as well as it does in the summer (this shot is her Homage to Independence Day). She buys the tart shells at the market, does whatever she needs to with them, and then fills them with this cream, which she will then top with preserves or semi-set Jello before arranging fruit on top.
Decked out in blueberries with a strawberry star, or blackberries surrounding a whirl of strawberries watched over by some fresh basil from her garden, or maybe strewn with mango and kiwi; this cream adds a lot to a simple dish without screaming about it, if you know what I mean.
I had planned to try some on top of a giant sugar cookie dessert pizza, but ended up making Madeleines instead (as nice with morning coffee as after dinner!). Maybe for our next game night…
(the cream, not the madeleines):
•1/2 cup heavy cream or condensed milk
•1 cup milk
•1/2 cup sugar (if you use condensed milk, you may want to add a bit of sugar)
•1-1/2 tbsp flour
•Dash of vanilla or any other flavor you like
Dissolve flour in milk and add heavy cream/condensed milk & sugar to taste and heat milk and flour mix on medium heat until boils, stirring constantly.
Keep on stirring and let it boil on low for a few minutes and if the consistency is not thick enough add a little bit of flour to milk and add it to the boiling mixture as you are stirring (it depends on the flour you use). Take it off the heat, let it cool down, and use it.