Mini desserts are awe-inspiring. You can make anything bite-sized; give it a try.
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Living life through my sweet tooth
Showing posts with label tart. Show all posts
Showing posts with label tart. Show all posts
7/22/15
2/2/14
1/31/14
1/23/14
1/18/14
Lemon Curd
I enjoyed making a lemon curd tart with Crème Chantilly, blueberry compote in a Pâte sucrée shell for my dad's birthday yesterday. Lemon curd is definitely the new love.
10/24/13
Lazy Apple Pie
Leftover pastry dough is one of my greatest joys. I never get tired of dressing it up with whatever berries and fruits my kitchen supplies.
I like the idea of a non-soggy, easy apple pie. As a result I made Lazy Apple Pie.
You can follow these steps for tartlets or take the easier route and do the below steps.
Lazy Apple Pie
-pastry dough
-1 apple
-2-4 T. honey (depending on the tartness of your apple)
-cinnamon, nutmeg, allspice
-melted butter
1. Preheat the oven to 375 (F). Cut your thinly rolled pastry dough into any shapes you like and place on a parchment lined baking sheet.
2. Cut the apple into centimeter cubes and in a small bowl, drizzle honey over them. Add 1/4 tsp. of cinnamon and a few pinches of the other spices and stir. Let sit for about 5 minutes.
3. Using a pastry brush, paint butter over pastry pieces and them paint some of the apple syrup over as well. Stick in the oven until golden brown (10-20 minutes depending on the size of your pieces)
4. Put the apple mixture in a small saucepan over low heat and cook until apples are tender.
5. Use the apple mixture like a chip dip with pastry as the chips!
I like the idea of a non-soggy, easy apple pie. As a result I made Lazy Apple Pie.
You can follow these steps for tartlets or take the easier route and do the below steps.
Lazy Apple Pie
-pastry dough
-1 apple
-2-4 T. honey (depending on the tartness of your apple)
-cinnamon, nutmeg, allspice
-melted butter
1. Preheat the oven to 375 (F). Cut your thinly rolled pastry dough into any shapes you like and place on a parchment lined baking sheet.
2. Cut the apple into centimeter cubes and in a small bowl, drizzle honey over them. Add 1/4 tsp. of cinnamon and a few pinches of the other spices and stir. Let sit for about 5 minutes.
3. Using a pastry brush, paint butter over pastry pieces and them paint some of the apple syrup over as well. Stick in the oven until golden brown (10-20 minutes depending on the size of your pieces)
4. Put the apple mixture in a small saucepan over low heat and cook until apples are tender.
5. Use the apple mixture like a chip dip with pastry as the chips!
9/6/13
Vanilla Pastry Cream Tart Topped with Easy Blueberry Jam
While it's still summer and the sun still shines, I figured I'd better get my summery desserts out of the way.
I used my favorite tart shell recipe - again - and made another tart.
My favorite part was the blueberry jam, which I made up on the spot!
Easy Blueberry Jam
-2.5 cups blueberries (if frozen, rinse in strainer)
-1.5 tsp. cornstarch
-1 T. water
-4 T. sugar
-1 tsp. honey
-juice from 1/2 lemon
1. Place blueberries in a medium saucepan with water. Cook over medium heat until blueberries soften, stirring with a heatproof spatula. Add cornstarch.
2. Sprinkle 1/2 of the sugar and all of the honey on top. Continue to cook, tasting as you go. Some blueberries may be sweeter than others. Add the remaining sugar if needed. Cook while stirring 1-2 minutes and add lemon juice. Cook 3-4 minutes more until mixture is thickened.
3. Pour into a bowl to cool. Keep in refrigerator.
That went fast.
I used my favorite tart shell recipe - again - and made another tart.
My favorite part was the blueberry jam, which I made up on the spot!
Easy Blueberry Jam
-2.5 cups blueberries (if frozen, rinse in strainer)
-1.5 tsp. cornstarch
-1 T. water
-4 T. sugar
-1 tsp. honey
-juice from 1/2 lemon
1. Place blueberries in a medium saucepan with water. Cook over medium heat until blueberries soften, stirring with a heatproof spatula. Add cornstarch.
2. Sprinkle 1/2 of the sugar and all of the honey on top. Continue to cook, tasting as you go. Some blueberries may be sweeter than others. Add the remaining sugar if needed. Cook while stirring 1-2 minutes and add lemon juice. Cook 3-4 minutes more until mixture is thickened.
3. Pour into a bowl to cool. Keep in refrigerator.
That went fast.
9/3/13
Newest Masterpiece: Earl Grey Infused Chocolate Ganache Tart
Ever had one of those Earl Grey chocolates? Or perhaps an Earl Grey caramel?
For this decadent dessert I infused my ganache with Earl Grey. Try it. You'll like it.
For the shell I used Martha Stewart's recipe. You can use any old ganache recipe, just steep your tea bag in the heavy cream before pouring it over your chocolate. For an added sweetness pour some homemade caramel sauce on top.
Guten Appetit!
For this decadent dessert I infused my ganache with Earl Grey. Try it. You'll like it.
For the shell I used Martha Stewart's recipe. You can use any old ganache recipe, just steep your tea bag in the heavy cream before pouring it over your chocolate. For an added sweetness pour some homemade caramel sauce on top.
Guten Appetit!
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