Comments | food_porn: Who are you calling a tart?

anwyn18 in food_porn

Who are you calling a tart?

Feb 20, 2006 08:20

I'm making up some little tarts for my boy to take to work, and I need some more ideas as to what to put in them. I have to make the crusts gluten free, so it's easier if I bake the crust first and then fill it with something, but I've run out of concrete ideas after lemon meringue ( Read more... )

Comments 9

pantherchild February 19 2006, 22:13:09 UTC

~Friend of mine gave me a recipie for 'strawberry tarts' in which the tarts were filled with strawberry jelly. I've done em a few times with various flavours of jelly that I've made. Ginger peach for the win!~

anwyn18 February 19 2006, 22:47:53 UTC

So you just filled them with jam/jelly?

pantherchild February 19 2006, 23:18:13 UTC

~Pretty much.

~Cooked up the crusts, then put a dab of jelly in each one, and cooked them for a few more minutes (5-10) to 'set' the jelly in the tart a little. They turned out looking pretty nice. I garnished them with whipcream, and/or a slice/shape of fruit and some powdered suger. It's a great way to use up little bits of leftover jelly!

~I can't locate the exact recipe, or I'd post it for ya. Sorry!~

hoorayformegan February 19 2006, 22:25:42 UTC

I'm making these as I type right now!!!!!! http://community.livejournal.com/food_porn/1701911.html

antikythera February 20 2006, 01:03:14 UTC

If you've got access to fresh fruit, I don't know what to tell ya. ^^ Get creative. Any fruit can be sugared (or insert sweetener here) and dumped into tart or pie shells.

Apples, peaches, or nectarines are a great filling with just sugar and cinnamon. My project this summer is going to be experimenting with peaches mixed with other fruits -- mangoes and raspberries in particular. Maybe without the cinnamon.

estherchaya February 20 2006, 13:02:18 UTC

If you ever need to know how to convert a dairy recipe to non-dairy, ask someone who keeps kosher. :) Tofutti makes non-dairy "cream cheese" which works okay with some things, depending on how long it's cooked. And for cream, use Rich Whips... also dairy free.

Also, are you just looking for sweet tarts, or are you looking for savory ones too?

antikythera February 20 2006, 14:02:45 UTC

Ooh, does the Tofutti cream cheese cook well? I was wondering about that. I had some at a party not too long ago and I was envisioning a cheesecake for my lactose-intolerant friends.

estherchaya February 20 2006, 14:30:15 UTC

It depends on how long it has to cook and at what temperature. Too long and too high and it gets a weird texture. The tofutti sour cream does NOT cook well, except when stirred into a sauce (like non-dairy beef stroganoff).

anwyn18 February 20 2006, 23:06:22 UTC

I'm actually allergic to soy as well. It's most inconvenient.

Both sweet and savory ideas would be great!