Loads of redcurrant!
Redcurrant jam – done (not sure why not posted ;))
Redcurrant Ice-Cream – done.
Sooo… time for the tart. Second attempt :)
I honestly need to admit that working with this dough was a bit more difficult than with the previous one. Especially when it came to dough rolling. Well, finger pressing method did the trick so nothing to worry about ;)
The tart itself is something I adore :)
Sour, aah :)
Refreshing, aah :)
You taste it and suddenly, somewhere at the end of your tongue you feel the taste of coconut… Niiice :)
Best served – still warm :)
If you like apple pie straight from the oven, this tart will win your hearts :) Ooopsie, stomachs ;)
I don’t believe in coincidence… But making this tart was coincidence ;)
Of course, the final effect was supposed to be completely different… Luckily, it ended up in a yummy way :) The taste of this tart is really untypical…
Yet, I need to admit I’m posting this recipe mostly because of this delicious tart… The topping is very tasty too, yes, but the bottom… oh my :) I’m not even sure if I should be saying it’s a tart since it’s something in between a tart and puff pastry. And do believe me, I would have never thought I could make puff pastry myself ;P
Next time, I’ll be trying this tart recipe but with a different topping… Well, I think no matter what you use, it can’t be a failure ;)
Oh, and definitely I’ll work on the shape of the tart… as for now it looks… not the way I’d like it to look like ;)
If I had known this cake was so easy to be made!
I think what is the most time-consuming about this cake is laying the form with the biscuits ;)
Well, this won’t be a secret if I tell you I changed the original recipe… The thing is, I had to, I really had to… There were some extra products on the shelves waiting to be used ;P You know, priority thing ;P What is interesting is that adding amaretti biscuits gave a completely unexpected combination of flavours – a really good combination, that is :) To tell you, now it’s difficult to imagine this cake could taste in a different way!
If you ask yourself why Grasshopper..? Well, interesting thing again. Apparently, long time ago Filipino cuisine was known for adding real insects to this cake! Total craziness, one may say! But… I think I would be willing to have a go… or have a bite, to be more precise ;P
Below you’ll find the recipe the way I found it.
My alterations are given in the brackets.
Oh, no baking! Isn’t it great? :)
Yes, if you check carefully, you can already find quite similar mini-tarts on Sarenka, here here :)
This time just a bit of a change when it comes to the cream.
I added advocaat… Well, I added it because it’s getting really cold here and liqueur can warm you up a bit ;) Aaand, thanks to the alcohol my mini-tarts are not that bland, tastewise :)
Why black currant jam? As usual, to break the sweetness. I’m not fond of really sweet sweets :)
PS. As you can see, the weather is not photo-friendly… But do believe me, I did my best. I hope my mini-tarts look at least a bit edible :)
Because they are!
December, be good to me :)
… something my dad just adores :)
There is no other way – if something is double chocolate with cocoa, it has to be good :)
Well, difficult not to agree since these mini-tarts are simply delicious. The cocoa pie crust melts in the mouth (tested!), chocolate cream is far away from being too sweet, which I think is a huge advantage, and… Ha! There is some “and”. I decided to add some extra just to hmmm… enrich the taste :) And believe me, that was a good decision :)
Chokeberry jam was my choice but you can experiment with plums or black currant if you want to. Just to break the sweetness :)
Another plan is to post a separate recipe for the cocoa tarts but… first things first :)
As for now, try to indulge yourselves in these yummy minis :)
Since passion fruit curd has been on Sarenka Baking for quite some time and not so long ago mini-tarts were posted too, I think it’s high time I introduced… THEM :)
Before making them, I had these two opposite predictions in my head – “Either they’re really good, or a complete disaster…” I guess it was connected with my limited taste imagination :) On the one hand, reading the recipe I nearly felt this sweetness coming from the cream, on the other hand, there was passion fruit with all its sourness… Then what? Will it go together or maybe quite the contrary?
The only thing I could do was to check them out… and so I did :)
Soooo… In my humble opinion… the tastes combine quite nicely :) Tarts are sweet, true, but if they’re too sweet? Nope, I would be far away from claiming so. Oh, not to forget, at the beginning you may feel quite awkward eating passion fruit seeds but it’s a matter of getting used to them :)
I really recommend them. Satisfaction guaranteed :)
Actually, I was wondering if posting them as a separate recipe would be a good idea… Having made my decision – here they are :) There is some special crumbliness about them which I liked a lot. Simply delicious, they can be eaten with no extras, no additions… What’s more, they give out such delicious smell… Yummy :)
I think what’s also really nice about them is that there many different ways of using them – with jams, chocolate, nutella (oh yes!), with fresh fruit and cream on top… Oh my! Really loads of options :)
And that is why, I thought they deserved their own place here :)
I’ll be coming back to this recipe not once, not twice :)