Bought these tartlet molds in Bloomingdales in the '80. Originally intended to make clever little savories for hors d'oeuvres. Never happened. Got inspired by House Beautiful's Blue issue (March '10). Wanted to make something blue. Love zabaglione, don't come across it often enough. Would it make a good pastry cream base? Turns out yes. Even better with the addition of orange zest. Fresh berries of course, and a beach plum jelly glaze.
Paule Caillat's miracle tarte crust worked beautifully.
Make the pastry crust, fill 12 molds, making sure to press into each flute in the side. Prick with a fork, bake at 350 for 10 minutes. Cool a bit and unmold onto a rack. Don't worry, they slide right out.
Make Zabaglione:
3 egg yolks
10 T sugar
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1/2 c dry Marsala
1 T unflavored gelatin + 1 T water.
Beat the yolks, sugar and zest 'til light yellow and creamy. Beat in Marsala. Place in a double boiler, and continue to beat all the while, the mixture will more than double in volume and start to form soft peaks. Remove from heat, beat in gelatin mixed with water. Let cool a bit, fill pastry shells. When the zabaglione starts to firm up, arrange berries on top. Melt some jelly or jam, brush over the fruit for that all-important glistening shine.
The gelatin in the zabaglione makes it very stable. Refrigerate 'til ready to serve, but know they can withstand a decent amount of time at room temp, so you can display them for a while before devouring.