Sorry for the delay folks! I’ve been super duper busy lately. So busy that right now, I should be studying for my upcoming midterm. But after weighing the importance of blogging and studying, blogging won over 🙂
I made these tarts for the two dinner parties I went to last week. I already posted about one of the dinners, read about it here if you missed it !
I also made a triple chocolate mousse cake. Sigh, I had such high hopes for that one. It didn’t turn out well at all. The middle layer just wouldn’t soldify! So the bottom and top layer had the mousse texture and they held their shape, but the middle white chocolate layer wasn’t cooperating attt allllll. In the end I just decided to put it into the freezer. So that worked in soldifying all the layers, but the whole cake turned so hard it became ice cream =.= Maybe I should just call it an ice cream cake instead of the mousse cake that failed.
Why is it that whenever I bake, something has to go wrong?! I honestly should rethink this whole “being a baker” thing.
Not only did the mousse cake go wrong, but the tart dough didn’t turn out fantastical either. It was too dry when I was making it and after I baked it it was super hard. Maybe I mixed it too much.
Alright, let’s not talk about my kitchen failures anymore.
Something did go well though, EXTREMELY well! The lemon cream. OH. MY. GOODNESS.
IT WAS FREAKING ORGASMIC! Seriously it was sooo goood. I followed the directions to a t and got the creamiest and lemoniest french lemon cream ever!!! Best part: I had 3/4 of the cream leftover so I just spooned it straight into my mouth to recuperate from the failed mousse cake.
The tart dough gave me exactly 24 mini tarts and the 1/4 of the cream was enough for all the tarts. This may vary for you.
If you’re ever heading to a fancy dinner and need to make dessert that will rock everyone’s socks off, make these! They’re appealing to the eyes, and if done correctly, they’re also super delectable 🙂
For the recipe and detailed instructions, head on over to Two Peas and Their Pod.