An amazing Oasis Tart was made in class today. First we made the pastry shell and then after baking it blind, we filled it with a divine concoction of dried figs, moscatel raisins & dates, all soaked in PX Sherry, mixed with a creme friache & flaked almond custard.
Served warm with even more creme fraiche, a sprinkling of cinnamon and several glasses of chilled PX. Sooooooooooooo incredibly yummy.
