Being solely a sugar-pusher, I dreamed up a sweet version of a taco  for the International Taco Incident Party hosted by Jeroxie. Also, because it’s my birthday the taco was destined to involve cream and chocolate whether it liked it or not. Bwah ha ha.

The Cake Mistress dessert taco starts with a soft tortilla slathered in dark chocolate dip. Dollop a generous line of homemade creme patissiere (vanilla custard) down the centre, then top with fresh fruit. Roll up the tortilla and decorate the cocoon of awesome with drizzled chocolate and a dusting of icing sugar.

If you wanted to be naughty, you could replace the fruit with mini-marshmallows, cookie dough and crushed oreos, but in preparation for my forthcoming cake-a-thon, I thought it best to squeeze some nutritional value from the dessert taco.

The dessert taco could even appear at a casual dinner party. No, I’m not crazy. With the fillings on the table buffet-style, it’s like serving fondue but better. Why?

• The tortilla is a plate,
• which morphs into the glorious wrapping for your sweet parcel of joy,
• which in turn holds lots of goodies for your eating pleasure,
• which is better than a lousy fondue fork with a capacity of 0.5 strawberries,
• and avoids dirty double-dippers

Dessert taco: it’s a fondue sandwich. Yeah baby.

To see more Taco creations, head to Jeroxie for the full list of contributors.

DESSERT TACO

YOU WILL NEED

Creme Patissiere:
500 ml Full cream milk
2 teaspoons Vanilla Extract
2 large Egg yolks
1 large Whole Egg
125 g Caster Sugar
40 g Plain Flour
plus
Soft tortilla shells
Dark Chocolate dipping sauce
Icing Sugar
Fruit of your choice, chopped (I liked strawberry, banana and kiwifruit)

DIRECTIONS

To make Creme Patissiere:
In a medium saucepan, slowly heat the milk and vanilla on low-med heat until the milk starts to boil. While the milk is heating, hand-whisk the egg yolks, egg and sugar together in a separate bowl until pale and thickened. Add in the flour and whisk until combined. Remove milk from heat when boiled. While continuously whisking the egg mixture, slowly pour in the hot milk in a slow stream until all combined. Pour the mixture into a clean saucepan and whisk continuously over medium heat until a thick custard forms. Pour custard into a bowl, cover the surface with cling-crap to prevent a crust forming, and refrigerate until cool.

Assembly:
Heat the tortilla in the microwave for a few seconds so it’s easier to fold. Spread a layer of chocolate over the entire base of the tortilla. Spoon a line of creme patissiere down the centre. Top with fresh fruit and roll into a tortilla. Drizzle the top with more chocolate and dust with icing sugar. Enjoy.

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Tagged as: Caster sugar, Egg yolk, Fruit, Milk, Vanilla