Well, partially bad day as in the tarts department. I used a muffin tin which was too big and they collapsed because they were too small and ran all over. Being one who enjoys looking at food blogs and all the perfect food pictures there, well, me......I like to be different.
Too bad because they were actually really tasty and the pastry was perfect. Here are the several tarts I manage to pry out of the tins........
I figure in about a week this guk will be soaked enough to remove out and off....
Dinner turned out perfect though. And the wine, delicious... a smooth French Pinot Noir....
I gave baking one more try and thanks to Jamie Oliver, I made his "Bloomin' Brilliant Brownies"......
Jamie Oliver`s Bloomin' Brilliant Brownies
1 1/4 cups unsalted butter
1 2/3 cups sweetened dark chocolate pieces used (Our Compliments Belgium Fondue Chocolate)
1/2 cup chopped walnuts
1/3 cup cocoa powder, sifted
1/4 cup plain flour, sifted
• 1 teaspoon baking powder
1/2 cup sugar
• 4 large eggs
• Optional: zest of 1 orange
• Optional: 250ml crème fraîche
Sprinkle with cocoa and
Top with .......
1/3 cup Semisweet chocolate chips
1 tablespoon Shortening
FOR CHOCOLATE DRIZZLE, place chocolate chips and shortening in small resealable plastic bag; seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over brownies. Allow chocolate drizzle to set before storing in single layer in airtight containers.
Preheat your oven to 350°F. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.
If they didn`t turn out it was a stop at the donut shop on the way into work to get a big box of donuts. But they did! Their more of a fudgey brownie and not extremely sweet. Though I still do like the sweeter cakey ones best plastered in chocolate icing!
If anyone would like the tart recipe though, I`d be glad to post it. It`s from a Bed and Breakfast in the States.
Hope everyone has a great weekend!