Week number four already! I can’t believe it has almost been a month since my first delivery! I have learned a lot this month, mostly about time management skills, but I have also learned other valuable tidbits while experimenting in the kitchen. For example, did you know that a decent amount of salt is necessary to yield sugar cookies with the most flavor? It’s true, at least according to my sugar cookie experiments and my eager coworkers who served as taste testers.
So what did I bring this week? I brought two different kinds of lemon tarts (Since I could not decide which one to make, I made them both!) and a fancied-up chocolate tart.
A Chocolate Truffle Tart With a Layer of White Chocolate and Raspberry
Here’s the Fancy Chocolate Tart with its layer of white chocolate and raspberry bulging rather seductively out of the bottom of the tart. The taste of the rich, dark chocolate truffle in this tart is heightened by its contrast with the sweet white chocolate and the tart raspberry layer. To me, this is my ideal chocolate tart.
Let’s look at it from another angle shall we? It’s too good not to, right?
Hello Beautiful
Ok, moving on, next we have my Sunny Lemon Tart.
Sunny Lemon Tarts with White Chocolate Piping and Sugared Almonds
This lemon tart has a puckery lemon filling that is made similarly to making a lemon curd. To balance the tang of the lemon, sweet white chocolate is piped in stripes across the tart and then sprinkled with sugared almonds for sweetness and crunch.
The second lemon tart is a whole lemon tart, meaning that it has an entire lemon in it, the only part of the lemon not included is the seeds! If you don’t love lemon things that make you pucker, but do like sweet lemon bars, then this tart is for you. Upon first tasting the it, it starts sweet, with a mild lemon flavor, and then it finishes with just a slight bitterness that results from using the entire lemon, peel, pith, and segments. It is a “grown-up” lemon bar if you will.
Whole Lemon Tart
Heartland Patisserie 