This time I won’t even bore you with excuses for my absence. Suffice it to say that I’m still going at it in the kitchen and here’s what I’ve been up to lately:
As I mentioned back in December, I had a visit from Britta, a good friend in Munich. What I didn’t tell you was that she brought me a new cookbook by fellow food-blogger Nicky from Munich. Which again brought me to check out her starting point on the internet: Delicious:Days.
She has some VERY inspiring recipes. Not to mention photos! The above photo is my version of what you can see here under the heading “How to turn rhubarb pink”. It’s a little puff pastry tart filled with home made vanilla custard and a slightly tangy compôte of rhubarbs and raspberries. They turned out really great and my initial fear of the store bought puff pastry turning yeasty-bitter and way too thick was put to rest. And even the next day they were very delicious indeed.
Follow the link to find the original recipe. Below are my comments and learnings from her recipe. Do yourself a favour and try it out – you won’t regret it! My only let down was the fact that it ended up looking like a very familiar piece of Danish: The “Spandauer” (enjoy the mug-shot) which is a sort of round puff pastry thingy with twisted edges, filled with a baked custard or marmelade and topped with icing sugar. That sort of made me a little less excited about the new discovery. A bit like the time I made some Spanish tomato marmelade and somebody asked if it was ketchup. Dammit!
First of all, there’s waaay too much custard and compôte to fill 10-12 puff pastry cups (see NOTE below). I used the store bought kind where you get six little “plates” of dough, of which I used three to make 12 small tarts. Granted, that’s 50 grams less dough than the recipe says, but I still have enough filling left over to make another 12 tarts. So either make half the amount of filling or double the amount of puff pastry.
NOTE: I made these again recently (Dec. 2010) and this time I found, to my great dismay, that the above-mentioned disproportionate amount of custard was all on my side. All I did was double the amount of pastry (thus taking my own advice), made 24 tarts from it and the amount of custard was perfect. So I’m very sorry that my inaccuracy (I didn’t heed Delicious Days Nicky advice about the size of the pastry surface and that’s where it got me…) made her appear less accurate (something I know from talking with her since, that she is anything but. All of her recipes have been worked through sooo many times, that if something goes wrong while using them, you know it’s you!). Mea culpa. I’ll retire to my chamber and take 24 beatings of the whip.