Another night and here we are back to the party story.
Nope, no more ice cream side tracks for you! I am going to skip ahead to the desserts now though, because I have no pictures of the baked brie with Asian pesto or the smoked salmon mousse. I would however, like to make a special note of the deep fried capers, which are ever so cool and if you've never tried them you should make the effort. Try them on salmon sandwiches, appetizers or in salads. They get fabulously crispy providing a distinct burst of caper saltiness.
But now to the promised dessert...
For the tarts shells I cheated to save on time and used frozen ones, but I did make the custard myself using a Jamie Oliver recipe on Food Network. The custard turned out well, but to increase the smoothness I borrowed a technique from Pierre Herme's lemon curd recipe and added a few tablespoons of cold butter to the finished custard. Splendid!
The topping for the tarts was as easy as pie, a mixture of diced strawberries and anise infused syrup. To make the syrup mix equal parts brown sugar and water in a saucepan and bring to a boil, add three star anise pods to the syrup and then reduce by half. Discard the star anise and chill. Mix in the diced strawberries once chilled and marinate for at least 1/2 hour. Before serving spoon on top of the custard tarts.
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