Cook With Color Live

By Tasty · 45 min

Ingredients

Instructions

1. Generously grease a 10-inch tart pan with nonstick spray.
2. In a large nonstick skillet over low heat, melt the sugar until dissolved but not caramelized, about 2 minutes. Stir in the marshmallows until completely melted, then turn off the heat.
3. Add the rice cereal to the marshmallow mixture and stir until fully coated.
4. Transfer the mixture to the tart pan. Grease your hands with spray and press it into an even layer over the base and up the sides. Chill for about 20 minutes, or until ready to fill.
5. In a medium saucepan, whisk together the sugar, cornstarch, lemon zest and salt.
6. In a large bowl, whisk the egg yolks and milk. Add this to the saucepan with the butter and bring to a boil over medium heat, whisking constantly. Boil for 2 minutes, then remove from the heat and stir in the vanilla.
7. Strain the pastry cream through a fine-mesh sieve into a large heatproof bowl.
8. Divide evenly into 6 medium bowls, about 3/4 cup each. Colour as follows: red with 10 drops red; orange with 10 drops red and 12 drops yellow; yellow with 8 drops yellow; green with 12 drops green; blue with 10 drops blue; purple with 10 drops blue and 10 drops red. Stir each until evenly coloured.
9. Spoon the coloured creams into the crust in even lines, in the order red, orange, yellow, green, blue, purple. Chill for at least 1 hour, or overnight.
10. Just before serving, arrange the fruit over each colour: strawberries and cherries on red, mango on orange, pineapple on yellow, kiwi on green, blueberries on blue, and blackberries and dragon fruit on purple. Slice and serve.

Summarized from Tasty's video. Watch it for the details.

More recipes with

EggLemonMilkStrawberryMangoPineappleCherryMarshmallow