A new recipe to make all summer, or hang in MoMA.
. You can even make that days ahead and accidentally eat it all and forget about the whole thing, lost in your custard coma. Or you can chill it, and add it to the cooled crust, top with berries, and impress all of your friends and countrymen. Choice is yours!Yes, Chris is going through his Blue Period.
How pretty is the blueberry-blackberry confluence here? Very! However, say strawberries are in season for you and you’d rather do a red theme, fine, but add theright before serving, otherwise you risk this horror I call “puddling.” That’s when a fruit with a high water content , when cut, leaks a little on the custard and the whole thing sits around, looking like someone sobbed over it. So, uh, yeah, blueberries! Blackberries! Raspberries! Keep it fresh.
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