Chef Michael Maddox was here to celebrate Julia Child's 100th birthday by demonstrating some luscious desserts!

Summer Fruit Normandy Tart

Yields 1 tart

Ingredients:



4              Apples, peaches, plums, nectarines, or mixed fruit

3              Eggs

1     C      Sugar

1/4  C      Cake flour, sifted

1/2  C      Butter

1    tsp     Vanilla extract

Procedure:

Prepare shell with pate sucre (recipe below)

Whisk sugar into eggs, add vanilla

Add sifted flour, then add melted while whisking

Peel and dice or slice fruit and lay into desired shell

Pour mixture and place in 300 degree oven for 25-30 minutes or until set and lightly colored.

Sprinkle with powdered sugar, allow to cool.

Pate Sucre

Ingredients:



8      oz            Butter, unsalted, softened

2      Tbsp       Sugar

1                     Egg

1/2   tsp          Salt

1      lb            Flour, Pastry, sifted

2-3  Tbsp       Water

Procedure:

Make dough:  Mix softened butter with egg. Mix dry ingredients together; add to egg & butter mixture. 

Work gently in mixer with paddle until ball forms.  Mix just to the point of coming together.  Remove

and allow to rest 1-2 hours.  Roll into desired shape.





*Trick:  Measure how much dough it takes to make a tart by weight with your rings then divide the dough

into correct amounts and freeze. Then when you need to make a tart remove only 1 package of dough from the freezer

at a time.

Pots de Créme au Chocolate

Ingredients:

5                    Egg yolks

5   Tbsp        Sugar

2    tsp           Vanilla extract

6    oz            Semi-sweet chocolate, finely chopped

                      (Can use Cafe, milk, bittersweet, or bitter chocolate)

2    C             Heavy cream

Ganache Coating

1     C              Bittersweet chocolate, finely chopped

1     C              Heavy cream, boiled

Procedure:

Preheat oven to 350 degrees.  In a bowl combine egg yolks, sugar, and vanilla extract.  Whisk together until smooth.

Bring cream to a boil and pour cream over chocolate, whisk until smooth.

Add hot mixture to yolk mixture whisking vigorously.  Pour into pots de creme or espresso cups.

Place in water bath and bake in oven for 25 minutes or until set.

Remove and allow to cool. (Optional: pour a small amount of ganache on top) Sprinkle with powder sugar and serve).