Weekly recipe roundup 25
In the weekly recipe roundup 25 there is not a huge amount to report. At the beginning of the week, I made several different types of tartlets. If I am being honest, I would say the filling of one was basically pointless, one was a slight cheat and the other two fillings worked out well! With the remaining pastry, I made some jam tarts which have long been a favourite of mine.
Tomato and mozzarella focaccia
You will find the recipe for this delicious bread right here. This is an ideal base for a pizza or to use as part of a sandwich. However, you can eat this alongside salad or soup, or indeed just on it’s own! It didn’t actually last long enough to have at supper, as it was shared out and disappeared by teatime, which I think is a testament to how good it is.
I made four different types: creme brulee, chocolate, lemon curd and a lemon pastry cream and raspberry tart. The latter was a bit of an experiment and although the pastry was good, the pastry cream was very bland. I will revisit this tart later on with an improved version of the cream. The only flavouring was lemon zest, which and probably not enough of it as well. I made a vanilla version of the cream before which always turned out well with a great consistency. This leads me to the conclusion that the actual flavouring added needs optimising. All in all, I was happy with the tartlets on the whole. I have’t made tarts of this size before and reducing current recipes took a bit of guess work.
I couldn't really decide on a photo that had all four tarts in, but managed to end up with this one 🤔 Crème brulee, chocolate, lemon curd and lemon and raspberry tartlets. #BaTarts . . . . . . #eeeeeats #f52grams #foodporn #foodblogger #foodstagram #tart #tartlife #homemade #foodblogging #foodbloggers #thekitchn #lemon #raspberry #chocolate #cremebrulee #foodgawker #buzzfeedfood #feedfeed #feedfeedbaking #pastries #bakelife #pastrychef #delicious #bakersofinstagram #pastry #undiscoveredbaker #discoverunder5k #foodblogfeed #heresmyfood
With the left over pastry from the tartlets, I had enough pastry to make eight jam tarts. I used up a bit more of the lemon curd that I had made on a previous week with some pastry. Raspberry jam tarts have always been my favourite, so I had two sweet pastry ones and one chocolate pastry tart. Using up the rest of the pastry I made some apricot jam tarts.
Here are some delicious teatime jam tarts! Raspberry, lemon and apricot tarts with bith sweet crust and chocolate pastry. I accidentally ate the unleaky raspberry tart 😂😂😂 #BaTarts . . . . . . #bakelife #tart #tartlet #sweettooth #jamtart #jamtarts #eeeeeats #raspberryjam #lemoncurd #apricotjam #f52grams #pastrylife #foodporn #foodblogger #foodstagram #homemade #foodblogging #foodbloggers #thekitchn #foodgawker #feedfeedbaking #feedfeed #sweet #delicious #bakersofinstagram #undiscoveredbaker #foodblogfeed #heresmyfood #discoverunder5k
The recipe for the raspberry mousse is right here. Along with the cream and egg whites, I had a few fresh raspberries left over along with some frozen ones. Making raspberry mousse was the logical choice. It is incredibly easy to make, with the only thing you have to remember is that it has to firm up for a couple of hours.
This was a quick round up post of the tartlets that I had made. I didn’t follow anything in particular for these as I had based them on previously published recipes. You will find the post over here, if that tickles your fancy.
That comes to the end of the weekly recipe roundup 25! This coming week should be a bit busier for me in a few aspects, so hopefully I can update you next week.