Tuesday, May 28, 2019

Cookies-and-Cream Tart(lets) - Tuesdays with Dorie

You really can't go wrong with Dorie Greenspan's foolproof cookie-like tart crust filled with rich, silky chocolate ganache. That's what formed the basis of this tart so I knew it would be good. Chopped Biscoff cookies mixed into the filling (yay, some local grocery stores finally carry them!) and a schmear of Biscoff cookie spread on the bottom (sadly, I had to use a different brand) provided new twists on this classic.
This recipe was supposed to be made as tartlets but I didn't have small tart pans and used a rectangular pan instead. Based on volume calculations, I needed only two-thirds of the filling but it didn't look like enough when it was in the tart shell. I made another one-third recipe of ganache (without cookies) and poured it on the top. I forgot the salt in both batches so that was sprinkled on at the end.
I thought the flavours and textures came together so well in this tart; there was extra crunch from the cookies and the cookies and cookie spread added subtle spice. It was delicious.

Check out TWD to see what everyone else thought of this recipe from Baking Chez Moi.

Tuesday, May 14, 2019

Crackle-Top Cream Puffs - Tuesdays with Dorie

One of this month's Tuesdays with Dorie's choices was a recipe that I had made before as a component of Profiteroles, ice cream, and hot chocolate sauce, Benoit style. I remembered how much we enjoyed the crunchy-topped choux pastry puffs so I was happy to make them again!
As before, I filled them with Dorie's silky vanilla pastry cream for an extra decadent treat....still delicious!

Visit here to see what everyone else made.