Friday, 21 February 2014

How to use up left over shortcrust pastry... Variety of experimental mini tarts...

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

2. Nutella cheesecake tarts - adapted from Recipe Girl Blog
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

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?

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

The consistency was too runny. One solution to this may be to add more egg mixture.

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.

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.

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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