has anyone made tembleque and used it as the custard in a tart? i am being ordered to make a fruit tart with custard filling but want to avoid using eggs. any suggestions?
Are you referring to Puerto Rican Trembleque? If so I think that it is too thin. You should be able to use a Corn Strach Pudding recipe as a base in your fruit tart.
yes, i am. phew! someone responded. i thought i could make a 'tropical' fruit tart by using that as filling and topping it off with mango, banana, and orange segments. too thin? can i thicken the recipe with more cornstarch?
Yes it can. Look to another recipe for liquid to starch ratio.
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