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Recipe Category: Dessert
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Ingredients
- Serving Size : 10
- 1 sweet pastry crust, 10″ – fully baked
- 1 1/2 cups rum cream filling
- 1 cup red currant jelly
- 2 tablespoons sugar
- 2 tablespoons light rum, kirsch – or cognac
- 1 pint strawberries
- 1 pint blueberries
Method
- Wash, hull, and thoroughly dry strawberries.
- Wash and dry blueberries.
- Boil the jelly, sugar and liqueur in a small saucepan until last drops from spoon are sticky.
- With a pastry brush, paint the interior of the pastry shell with a thin coating of the jelly mixture and allow to set for 5 minutes.
- Spread the pastry cream into the shell.
- Arrange the strawberries and blueberries over the cream.
- Paint over them with the jelly mixture.
- Refrigerate until ready to serve.
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