Posts Tagged ‘tarts’

Fruit Tart Hamantaschen

March 10, 2014


For this, take hamantaschen puff pastry shells, fill them with a spoonful of jam and then top with fresh fruit. Alternatively, you could fill them with vanilla pastry cream (or, more prosaically, vanilla pudding) and then top with fruit. Or you could put in a bit of jam, then vanilla pudding and then the fruit. Or you could fill them with lemon curd and then top with fruit. Or you could pipe in chocolate mousse . . . Well, you get the idea.

As in the above picture, you can dust the top of the tarts with powdered sugar. To make the fruit shiny, brush it with jam (raspberry for berries and apricot for other fruits). An easy trick for glazing the fruit is to put it in a bowl and toss it in a bit of corn syrup. This gives it a clear glaze and also makes the fruit a bit sticky, which helps bind the fruit pieces together.

Update: If you want to fill these with pareve (dairy-free) vanilla pudding, combine a box of Osem pudding mix with 3/4 cup of coconut milk.  Fill each hamantaschen with a small spoonful of pudding mix and top with half a strawberry.

Other Hamantaschen:

Peanut Butter Filled Chocolate Hamantaschen
Midnight Mint Hamantaschen
Basic Hamantaschen Recipe, plus tips
Darth Vader Hamantaschen
Angelina Ballerina Hamantaschen
Hamantaschen Apple Galette
Lemon Curd Hamantaschen
Hamantaschen Puff Pastry Shells
Hamantaschen French Toast Casserole

Mocha Nut Flower Baskets

November 14, 2010

I’ve been wanting to make these since my friend told me about her mom’s fantastic Ukranian cookies. They are called koshyky, which means basket in Ukrainian, and she makes them every year for the holiday of Sukkot. My friend described them as flower-shaped cookies that are made in cookie molds,  filled with coffee cream and drizzled with chocolate glaze.

Here is the glitch: her mom doesn’t use recipes. So, I searched high and low and posted my request for the recipe, among other places, at Emperor’s Crumbs. Katka, a Emperor’s Crumbs reader, came through with a Slovak recipe for what she called Kremove Kosicky. (more…)

Spinach and Roasted Red Pepper Tart

October 5, 2010

This is inspired by Nick Malgieri’s Roasted Pepper and Goat Cheese Tart (see also here and here) .  And here for printing. (more…)

It seemed like a good idea at the time . . .

March 24, 2010

I was looking through some recipe clippings for something new for Passover and found a recipe for coconut lemon tarts in Cuisine at Home. The idea was simple: mix dried coconut, sugar, and egg whites to make a crust; fill the baked crust with lemon curd. The recipe warned that the crusts had to be made in tartlette pans with removeable bottoms–the crust would stick to any other pan.

Looking online for a comparable recipe, I found a recipe from Donna Hay for the same crust, but filled with ganache. (see also here) It was the subject for HHDD #18, so quite a few people made this recipe and posted their results. Donna Hay’s recipe calls for pressing the coconut tart mixture into muffin cups, which makes things easier if you don’t have the tartlette pans that the Cuisine at Home recipe calls for.

The full recipe is enough for 8 tartlettes (in tart pans or muffin pans). I think it is enough for about 24 mini muffins. I cut the recipe in half and pressed the crust mixture into mini-muffin cups. I had a hard time pressing in the crust mixture and regretted making so many little mini tarts. And then the crusts stuck. Argh. I should have used silicone pans or pressed the mixture into foil or paper cupcake liners.

Final analysis: very tasty, but a bit of a pain to make.

There has to be an easier way. Making these as thumbprint cookies?

Maybe it would be better to make these as tuiles?

I don’t know. But these tarts seemed like a really good idea at the time . . .