“clout cooking” with mr. bubbles – 3 part fruit tart (for intellectuals)

how yall feelin’

welcome back to another one of my cooking posts, which I have now decided to finally call “clout cooking” (for intellectuals)!

I apologize in advance for the title, but it was either that or “delivery and digorno cooking show” and “cooking, for intellectuals.”

clout cooking seemed appropriate (y’all it’s me honestly what were you expecting.

Anyways, I have a slogan to start off the tutorials –

if you wanna reach clout supreme with yo cuisine continue to read

please help me think of a little 3 to 5 word phrase like “let’s get started” expect with clout in the comments.

I N G R E D I E N T S //


– 5 to 7 crushed graham crackers

– desired amount of melted butter

– ground cinnamon

pastry cream:

– 3 egg yolks

– 2 tablespoons of all-purpose flour

– 2 tablespoons of corn starch

– 1 tablespoon of vanilla extract

– 1 and a quarter cups of milk (any milk of choice)

– 1 quarter of a cup of granulated sugar


– 1 cup of heavy whipping cream

– fresh cut fruits of choice

– 1 tablespoon of vanilla extract

– 1 and a half cups of granulated sugar

a hand/stand mixture as well as a whisk will be need for this recipe.

. . .

numba 1. (graham cracker crust)

In a plastic bag crush 5 to 7 graham crackers until crumbly.

Add in melted butter and stir until completely incorporated.

Take a pinch of cinnamon to add flavor and mix well.

Preheat oven to 350 degrees and bake at 10 minute intervals.

numba 2. (pastry cream)

To make pastry cream, start off by bringing milk and vanilla extract in a pot.

While that is cooking, combine 3 egg yolks and sugar in a bowl. Whisk well until combined.

Sift in cornstarch and flour and mix well.

Slowly pour the now boiled milk into the custard SLOWLY whilst whisking to ensure the eggs do not curdle.

Don’t worry! Mixture is supposed to be a thin liquid. We will fix this in the next step.

Pour now liquified mixture back into the saucepan, and simmer while whisking for 60 seconds on medium to high heat.

The mixture, due to the heat reactivating the particles in the flour and cornstarch, will thicken back into a custard.

Cover your bowl with a sheet of satan wrap to prevent a film from forming overtop the cream.

numba 5. (whipped cream)

Pour heavy whipping cream into a small bowl and whip until thick. Add in sugar and vanilla until combined, and whip a bit more until a whipped cream consistency is formed (pictured below)

numba 6. (topping)

Cut up about 7 strawberries in fourths, along with half an apple. Set aside to use in a later step.

numba 7. (assembly)

Scoop pastry cream into graham cracker shell, and arrange fruit in any pattern you please (pictured below). Scoop a dollop of whipped cream overtop the tart.


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