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I found a really great tart recipe as I was doing some research for work.
It's Dorie Greenspan's recipe for Sweet Tart Dough:
1 1/2 cups AP Flour
1/2 cup Powdered Sugar
1/4 tsp Salt
Sift
4 1/2 oz Unsalted Butter (Cold, Cubed)
Cut into dry ingredients with a pastry blender or fork
1 Egg Yolk
Loosen and add slowly
Bake at 350 degrees until edges are light golden brown.
The result is a very crumbly and tender crust. It's my new favorite.
I don't have a big tart pan.. and I didn't want to buy a bunch of mini tart molds so I took a look around my kitchen to improvise. And what did I find? Cupcake pans. Works for me.
So I took out my round cutters and found the sized closest to the diameter of the bottom of the cupcake mold. The closest one was 2 1/4".
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht20oJ0mYNCBIDb2ZiheJ522PZKMc2tRQ2v4PVu3egC_m-9KGqZENmZTJp80d6Wr72_02pS9e8EpjAitBpteRKNq42KeeTbirKMkc_477x3eZWJC3C1DD9HmFILBmt2fhRA8BohajTViSV/s320/Ring.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTnDjHbZvC2OGTszqBW0hWzCt4gUNryODKmlEZaWYsl9ZGWWb-zYsNeZ-AVep74sHYcVTIR4jB6Gf8_5Eo5S0wtqVD_Fn45eWK0q1XuwDVL2mRVVEqC74DelxpoMQlgOR1ckHwyPGmvMZ/s320/Dough.jpg)
The "lip" on the tart shells stayed up during the baking process and therefore held the fillings in well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHd2R3CO2pmHSotP9GKBMQcpUQrF2DqbYWD_RCNj7wOdoNTXnrj-lZY7RdLuiFACRlpF2o0ldldsdSY6qCzIoX6Qpv6J3XJbF9h5Gc34xPpa8Xys6zZxidPE9jn3Lmwev98dy_WE4z_bP/s320/Shells.jpg)
Don't forget to "dock" (or poke holes in) the shells. Otherwise you'll get a big mound in the center.
Now, for the fillings.
I made some ganache using about 5oz of bittersweet chocolate and 3 1/2 oz of heavy cream and melting it together in the microwave in 30 second intervals stirring in between. The mixture sat out at room temp until it set up.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8-kMWO2eM2XnaNS0qIA7-lMw-9_Dn8pqL6FGZ8Pj6fXuUZEy9k5Z9O9MqnOCSsFffKlBUhDkL7vljHEep2-SW9XG1iyPEb57TdA0ZdzwAkK-0FaUBZ_lMhPmZLiUzOMwSykoLuCpejjp/s320/Ganache.jpg)
I took the stiffened ganache, whipped it up a bit in a mixer and then added about 5oz of chunky peanut butter.
Then I whipped up about 1 1/2 cups of whipped cream until stiff peaks.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvFFiCZwK2zKbtqXd972wi33tcLN-rTRVbcV8Akx8gbE7ZurN5uVzqMuH9shddE9ZkRzQQ1Eg-GJkkXdFmdN2ZwzIh9kVkrcxFcdByEBniUFrOmsg0o775BaTN_8xyj6e4XA9RGNEjuBI/s400/Whipped+Cream.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsz_-gUn7mAt_e33wd6anVxrH9G0lWG0b-VtBeDwRbQ6ZVg58fF5E3AqoA1JI3WWW5rk1Tfu4vmRFsosFkvCeWzetMfeFkrDmrDAqrgt53E7uemv9vKl8xtH7qeSNCtEhXc02o3hjDvDfw/s400/Chocolate+and+PB+Filling.jpg)
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Another one I made was a yogurute. I just subbed the lemon in the lemon cream I made in a previous post with the Korean version of yogurt. It comes in these small plastic bottles that come in a 5 pack roll.
I made this cream in a 1/2 batch and came out ok. When I went to make it again, I wanted to make the original size batch and intensify the flavor. I don't really know what I did differently but the result was a soupy mess.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZdEcXrtsKSMqylYwMe53A2UfXfPtfVVTdHbDnKnGp2ZrOkfmxxha9S3M_RSDxhLQtyEiCtPLCV7c6G0iU1m5EWWjhUgtsGABVybjK6UOedAeusUn3te-NPzDra5CZgXPUMkaKkTk-m_2/s400/Soupy+Mess.jpg)
So instead of throwing it away I whipped up some cream and added some of the soup to it. I was told it didn't taste like yogurute enough. And the white chocolate garnish I put on top (it was a Ghiradelli vanilla bean white chocolate bar that I shaved using a peeler) overpowered the subtle flavor. In the end it ended up tasting more like whipped cream. Oh well... Looked pretty.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiI_t9KR8wsm6G0QgU2VYdt5ZqHFMJ2ZFfK3zgKauIzKoyM4MDtk090xr8LIwPiL7DDKU1dkO2ohp4h0r12oQIWXopTG4ApETmkZe1ycm-yetTdWpzgawm84Zh9wEQKrDkvlwO4Pr-Bta/s400/Yogurute.jpg)
The last one I made was a fruit tart. The custard on the bottom is a pastry cream. I used a new recipe that used whole eggs as opposed to the usual yolks. Thought it would be really good... but it had a sour tang to it that I didn't care too much for. Maybe I misread the directions.. I did get it online. This one looked pretty too.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5bIOZGnxHJttQwafq00WUijpWWLejEwMkrW-o0V2yQhEnLfYbYih1rGWecuKZ4PE021otQ_yE5MFySMwVWGfCzQwO_J7he1Vx5uw-AJ-0DtYQ_mD1fNAJN3ub38yNqvcZwR7MZoL38Qr/s400/Fruit.jpg)
Total results?
Just.. "eh". Or as the Yelp-ers like to say, "meh." Looked pretty though... haha.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzCn_8IP9qS5fFn7ANZW5b_ny2-EvhY-Sj7SlYfm3K7cOBSRy16EYc6uKLzsER9nFfWS2nawHEYPSoYOP8RK-TXWyCsIhgPKGDecEe5YDf_YDj9ZwF5cLMPiodf8537Aw9fEBWbyiaAYi/s400/Trio+II.jpg)
Funny how things seem so ingenious in my mind.. and ends up NEVER living up to what I invisioned it to be.
I also made some strawberry shortcakes to help raise funds for the mission trip I'm going on next week. My next blog will be on that.