I think Mercutio plagued my tart. Look at the pock marks! How dare he. What did I ever do to him? I didn't even know Romeo.
The recipe I used instructed me to whisk eggs, then whisk in a caramel cream, then whisk in a chocolate mixture. All of that whisking created a million air pockets! Attention pastry chefs: What can I do differently the next time to create a smoother filling, aside from making an entirely different ganache filling that isn't baked? Maybe buying a tart at a bakery?
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6 comments:
A tart like this wouldn't last long enough for anyone to notice those tiny air bubbles. Looking delicious!
Your tart needs a laser treatment, that's all.
Hmmm...maybe microdermabrasion.
no whisking, use a wooden spoon.
but i'll bet it tasted good. right? chocolate cream pie is easier easier to hide -- just cover with fresh whipped cream!
To hell with the air bubbles, I just want to dig in!
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