Wednesday, 9 November 2011

Dessert fail

And it was all my fault!

I had some careme chocolate short crust pastry in the freezer that was approaching its best before date, so I thought I would try a pear frangipane tart.  I blind baked the crust, and then painted it with melted chocolate - supposdly meant to ensure that the crust stays crisp. 
a cross-section of the finished dessert

the melted chocolate painted onto the blind baked crust

However, the chocolate was too thick (or it was just a silly idea) and it was very difficult to break through the crust when serving and eating the tart.   The frangipane portion was ok but the pear made it a big soggy, so no real win on any portion of the tart!

1 comment:

  1. Wasn't all bad- extra chocolate is always a win!

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