This week’s Tuesdays with Dorie selection is the Tartest Lemon Tart and I had TART FAILURE.
Okay, I had a glorious run with baking successes. I should be thankful, but…this is what happens with experiments sometimes. I was due one. And let me clear up one point right now. The failure was in aesthetics, not taste. I loved the tart lemon curd (uses whole lemon) and I loved the crust. The disaster tasted wonderful and looked horrible.
I decided I was going to make mini-tarts using my mini-muffin pan. I’ve noticed when I bring in desserts to work, people are lazy about cutting their own slice of something. Even if it is the most delicious thing on earth (Tiramisù Cake). People prefer little single serving things they can just grab and sneak back to their desks.
The tart shells partially-baked perfectly and the lemon curd easily came together. I think my mistake may have been I didn’t fill the tarts with enough of the curd. Or maybe I over baked them and most of the filling bubbled and evaporated away.
I ended up with tart shells lined with tart lemon instead of filled with tart lemon. To make the metaphorical lemonade out of lemons, I used the tart lemon-lined shells to hold ice cream (of course). Dorie Greenspan suggests pairing the tart with crème fraîche, so I made Crème Fraîche Ice Cream.
The ice cream recipe comes from The Perfect Scoop and David Lebovitz suggests pairing the ice cream with Candied Cherries. I used fresh cherries I bought at the farmers’ market and made the candied cherries. One of the by-products of making candied cherries is cherry syrup. YUM.
And let me tell you, Tarty Lemon Curd-Lined Shells filled with Crème Fraîche Ice Cream and topped with Candied Fresh Cherries and Fresh Cherry Syrup are absolutely wonderful.
You can find the recipe for Crème Fraîche Ice Cream HERE.
You can find the recipe for Candied Cherries HERE.
Thank you to Babette of Babette Feasts for choosing this week’s selection. It really is delicious–for the recipe vist her blog.
Pink Stripes 