Phaedra
Garden Addicted
- Joined
- Jun 26, 2021
- Messages
- 2,852
- Reaction score
- 14,175
- Points
- 215
- Location
- Schleiden, Germany USDA 8a
Well, I think my thread is better under random ramblings, as not always garden-related, especially in the winter months.
A new start - let me share two tarts I accomplished today -
Flan Tart with Dark Chocolate Ganache and Caramelized Pecans
I also used the homemade Vanilla extract (Vanilla beans and Rum) in the pastry cream, it tastes so good!
The other is Red Wine-Poached Pear Frangipane Tart - so exciting for the first bite~ the combination of red wine, pear, and the almond cream is so harmonious.
It's my first time to poach pears in the red wine. Soaking for sufficient time is crucial.
The first batch sat in the wine for overnight, and the color is already alluring. However, I should have turned off the heat earlier. They are a bit too soft.
Anyway, there is a lovely balance between the pears and the almond cream underneath. DH and I both love it.
Both tarts were cut and ready to serve - testers from our neighborhood will pick this evening.
A new start - let me share two tarts I accomplished today -
Flan Tart with Dark Chocolate Ganache and Caramelized Pecans
I also used the homemade Vanilla extract (Vanilla beans and Rum) in the pastry cream, it tastes so good!
The other is Red Wine-Poached Pear Frangipane Tart - so exciting for the first bite~ the combination of red wine, pear, and the almond cream is so harmonious.
The first batch sat in the wine for overnight, and the color is already alluring. However, I should have turned off the heat earlier. They are a bit too soft.
Anyway, there is a lovely balance between the pears and the almond cream underneath. DH and I both love it.
Both tarts were cut and ready to serve - testers from our neighborhood will pick this evening.