For Christmas I received a Hershey’s cookbook. Being something of a food snob, I was convinced I would make little use of this gift, until I took a look at the recipes. They looked delicious, and really, who can turn down shiny shiny chocolate? My first recipe attempt was shockingly devoid of chocolate-y chocolate; instead, I chose a white chocolate tart.
You can find the recipe on the Hershey’s website. In my defense, the online recipe’s picture (shown above) is way more involved than the one shown in my cookbook which had a small smattering of fruits the chef seemed to have on hand.
Lesson #1:
Having your recipes come out right is much more probable if you own the necessary equipment. But how hard could it be to emulate pressing tart dough into a 12” pizza pan?
Well, helped by my complete inability to judge measurements, my tart crust came out too small, too thick, and with a sketchy little only-raised-in-some-parts crust. I made the topping, spread it on, dropped some peach on there, and covered the whole thing with a variation of a sort of glaze the recipe called for.
My first slice was quite disappointing. The inordinate amount of crust made it more like a stale pecan sandy with a tiny bit of yumminess on top.
I found that after refrigeration, the tart had improved in quality, but was still none-too-exciting. I don’t let leftover food sit in my fridge for long, so the tart went pretty quick, and a few days later I sat down with a bowl of the remaining peaches and topping. I found that, honestly, the topping was quite good by itself; it could easily be used as a filling for fancy cupcakes, perhaps dipped in chocolate to make truffles, or used as a sort of ganache. Being easy and quick to whip up, it’s also fully satisfying for those times you have a hankerin’ for cheesecake. This is especially true if you’re like me and are not a big fan of graham cracker crusts.
So maybe not a success, but at least I’ve got new material for creating my own dessert recipes.
No comments:
Post a Comment