So very yummy, I had to share recipes:
Tart pan lined with crust and blind baked
1/4 cup white chocolate, melted
1 1/4 cups half-and-half
1/4 tsp. vanilla extract
1 vanilla bean , split and scraped of seeds
3 tablespoons sugar
2 tablespoons flour
1 tablespoon butter
seedless strawberry or raspberry jam
Line the unbaked tart crust with foil or parchment and weight with dried beans or pie weights. The dried beans can be reused over and over again as pie weights. Allow to cool and store the beans in a lidded jar. Blind bake the tart crust. Allow crust to completely cool.
Brush the baked tart shell lightly with the melted white chocolate. This allows your crust to remain crisp when it’s filled.
In a saucepan , combine the half-and-half, vanilla seeds and vanilla bean and bring to a boil and remove from heat; cover allow to set 30…
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