My Experimentation…
1. Peanut
butter cheesecake tarts - adapted from Recipe Girl Blog
1 oz Quark, ¼ of the weight
of one weighed egg, ½ tbsp Smooth peanut butter, 1 tbsp granulated sugar
1 oz Quark, ¼ of the weight
of one weighed egg, ½ tbsp Nutella, 1 tbsp granulated sugar
3. Betty
Crocker Chocolate buttercream tarts
Melted chilled
buttercream in microwave to soften, Spoon tsp into each pastry case
4. Cinnamon
whirl bites - adapted from Half baked harvest blog
1 tbsp coconut
oil, 1/8 Cup brown sugar, 1 tsp ground cinnamon, ½ tsp nutmeg
Notes…
THE PASTRY-
This needs to
be perfected. I need to be able to produce ‘flawless’ pastry cups that do not
puff up quite as much.
One solution to
this may be to prick the bottom of the pastry. Second solution could be to fill
with rice when baking blind.
How do I make every cup identical in thickness and
shrinkage?
PEANUT BUTTER
CHEESECAKE-
This had the
right consistency. They would look better if the filling was piped into the
cups (which hadn’t puffed quite as much).
This may be
nice topped with milk chocolate
NUTELLA
CHEESECAKE-
The consistency
was too runny. One solution to this may be to add more egg mixture.
CHOCOLATE
BUTTERCREAM TARTS-
This was simple
to produce as all I needed to do was to warm the buttercream and pour once at
the correct consistency. Again this would be better if the cups hadn’t puffed
up quite as much.
CINNAMON WHIRL
TARTS –
There wasn’t
present a distinctive swirl. One solution would be to not fill the pastry with
too much cinnamon sugar and also to prevent too much browning, perhaps use less
coconut oil.
WHAT TO TRY NEXT...
The backdoor into my kitchen - Whole baked apple cored and filled then wrapped in pastry
Mini Pumpkin pies - but made with sweet potato puree
Chocolate cheesecake tarts - but using the measurements for mini tarts as '40g Nutella, 50g Quark, 6g icing sugar, 15g chocolate chips, 30ml double cream'
Mini croquembouche on a cookie/cupcake
Pineapple & Coconut mini tarts
WHAT TO TRY NEXT...
The backdoor into my kitchen - Whole baked apple cored and filled then wrapped in pastry
Mini Pumpkin pies - but made with sweet potato puree
Chocolate cheesecake tarts - but using the measurements for mini tarts as '40g Nutella, 50g Quark, 6g icing sugar, 15g chocolate chips, 30ml double cream'
Mini croquembouche on a cookie/cupcake
Pineapple & Coconut mini tarts
Apple puree tarts
Ella's kitchen pear
puree filled tarts
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