Sweet Potato Ice Cream with Maple Marshmallow Fluff and Pecan Praline

Sweet potato casserole but make it ice cream.

It starts off with baking some canned sweet potatoes, canned because they’ve already been cooked enough to minimise their starchiness so the ice cream wouldn’t be too gummy.

A maple-scented marshmallow fluff is swirled throughout the ice cream – it tastes really distinct and strong on its own but honestly once it is swirled into the ice cream it just adds a subtle maple note throughout and you can’t really distinguish the fluff from the ice cream. Its main purpose is just aesthetics.

The pecan praline adds much-needed dimensionality in the form of crunch and saltiness and I would add more than I added if I made this ice cream next time (I’ve reflected this doubled praline amount in the recipe below).

The recipe is once again from Salt and Straw’s cookbook (last Thanksgiving I made their mashed potatoes and gravy ice cream).

Ingredients

Ice cream base

• 1/2 cup sugar (100g)
• 2 tbsp dry milk powder (12g)
• 1/4 tsp xanthum gum (see notes)
• 2 tbsp light corn syrup (45g)
• 1 1/3 cup whole milk (315g)
• 1 1/3 cup heavy cream (300g)

Sweet potato puree

• A 15oz can sweet potatoes in light syrup
• 1/3 cup lightly packed light brown sugar
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon

Brown sugar pecan praline

• 1/2 cup whole milk
• 2 tbsp sugar
• 2 tbsp lightly packed light brown sugar
• 1 tbsp unsalted butter
• 1/8 tsp vanilla
• 1/2 cup chopped pecans

Maple marshmallow fluff

• 1 large egg white
• 1/6 tsp cream of tartar (if you can’t measure this out just approximate, it’s a weird amount because I scaled down the original recipe so I wouldn’t have any excess fluff)
• 33g sugar
• 30g light corn syrup
• 30g dark, robust maple syrup
• 15g water

Method

Ice cream base (the day before)

1. Combine the sugar, milk powder, and xanthum gum into a small bowl and mix well.
2. Pour the corn syrup and whole milk into a saucepan and stir well. Add the sugar mixture and whisk until smooth. Heat over medium heat, stirring often and adjusting the heat to prevent a simmer, until the sugar has fully dissolved (about 3 mins). Remove the pot from the heat.
3. Whisk in the cream and transfer the mixture to an airtight container and refrigerate. Meanwhile, prepare the sweet potato puree.

Sweet potato puree

1. Preheat the oven to 350°F/180°C. 
2. Pour the sweet potatoes and its syrup (add less syrup if you want your ice cream to be less sweet), into a baking dish.
3. Add the brown sugar, salt, and cinnamon, and stir until combined.
4. Cover the dish and bake in the preheated oven for 35 mins or until the sweet potatoes are super mushy. Coarsely mash the sweet potatoes.
5. Transfer 1 cup of the mashed sweet potatoes to a heatproof measuring cup. If you have any extra those can be stored in the freezer for up to 2 months (thaw and gently warm before using).
6. Let this reserved 1 cup of mashed sweet potatoes cool until it is just slightly warm, then blend together with the ice cream base until smooth.
7. Transfer this mixture to an airtight container and refrigerate until well chilled, at least 6 hours.

Brown sugar pecan praline

1. Line a sheet pan with baking paper.
2. In a saucepan, combine the milk, sugar, brown sugar, butter, and vanilla and stir well.
3. Set the saucepan over medium heat and cook, stirring often, until the mixture registers 238°F/114°C on a candy thermometer (it’s ok if the mixture crystallizes).
4. When the right temperature is reached, stir in the chopped pecans so the pecans are completely coated. Keep stirring until the sugar begins to crystallize and become crumbly, about 20s more.
5. Remove the pan from the heat and let the mixture cool until it is as thick as warm caramel, about 5-10 mins.
6. Stir again, then scrape the mixture onto the prepared sheet pan, spreading it out to get the pecans in a more or less single layer. Let the praline cool to room temperature.
7. Remove the praline from the sheet pan and crumble to approximately 1/4 inch pieces. Put in an airtight container and freeze until cold.

Maple marshmallow fluff

1. In a stand mixer, beat the egg whites on medium-high speed until they’re foamy, about 2 mins. Add the cream of tartar and continue to beat until the whites reach soft peak. Reduce the mixer speed to the lowest setting and leave it on while you heat the sugar.
2. Mix the sugar, water, corn syrup, and maple syrup in a medium saucepan. Set the saucepan over medium-high heat and cook, stirring constantly until the syrup turns clear, about 2 minutes.
3. Stop stirring and keep cooking until the syrup registers 238°F/114°C on a candy thermometer. Immediately remove the pan from the heat.
4. Raise the mixer speed to medium-low and drizzle the hot sugar syrup into the egg whites in a thin, stead stream, aiming for the syrup to hit only the whites and not the bowl (if it hits the bowl it might start cooling down and forming hardened sugar that won’t mix with the whites).
5. Once all the syrup has been incorporated, raise the mixer speed to medium-high and whip the fluff until it is just warm to the touch and has a glossy sheen, about 2 minutes.
6. Transfer to an airtight container and refrigerate until cold.

Assembly

1. Pour the mixture into an ice cream maker and turn on the machine, and churn until the mixture has the texture of soft-serve.
2. When the ice cream is ready, transfer a layer of ice cream into a freezer-friendly container. Then sprinkle on some praline, using a spoon to press them in gently. Then add a few generous spoonfuls of your marshmallow fluff, distributing evenly across the ice cream. Repeat with a layer of ice cream, then the praline, then the fluff. (If you use a wide and shallow container, like me, just do 2 layers of each).
3. Cover the ice cream with parchment paper (I think this is to prevent freezer burn), pressing it to the surface of the ice cream so it adheres, and cover with a lid.
4. Freeze the ice cream until solid.

Notes

• Xanthum gum is a thickener/stabiliser commonly used in vegan/gluten-free baking, so that’s where you might find them in the supermarket. I got the Bob’s Red Mill brand.
• If you’re using an ice cream maker which bowl needs to be frozen beforehand, make sure to cover the bowl with clingfilm so ice crystals won’t form in the bowl and cause your ice cream to have a sandy texture. Also to be safe, freeze the bowl for at least 2 days and at the coldest setting your freezer will go.
• My ice cream maker takes about 20-30 minutes to reach soft-serve consistency.

Chocolate Banana Cake

One of my favourite flavour combinations of all time.

I didn’t have any ripe bananas so I cheated and baked some to concentrate the flavour a little bit.

The baked bananas go into the banana curd which goes in between each layer of Devil’s food chocolate cake, as well as fresh bananas for some structural support. This combined with an intensely chocolatey buttercream made from some very expensive Valrhona Guanaja chocolate just really adds flavour to the cake.

I decided to decorate with some stereotypical drips (which reminded me of this kind of monk hairstyle) and dried banana slices lining the top of the cake.

Overall I really liked the cake! I thought the banana curd loses its banana flavour over time for some reason though, so I would recommend eating this within the day after making in order to maximise banana flavour.

I got the cake recipe from here, the chocolate buttercream recipe from here, and the banana curd recipe from here (although I really cut down on the sugar there).

Ingredients (makes a 3-layered 6 inch cake)

Devil’s Food Cake

• 170g unsalted butter
• 170g coffee
• 43g Dutch-process cocoa powder
• 85g dark chocolate, about 72%
• 227g brown sugar
• 8g vanilla
• 2g salt
• 3 large eggs, from fridge
• 1.5 large egg yolks, from fridge (for 1/2 a egg yolk just weigh out an egg yolk and add 1/2 the weight of the weighed yolk)
• 128g all-purpose flour
• 7g baking soda

Banana curd

• 2 eggs, room temp
• 2 tbsp butter, room temp
• 1 tbsp lemon juice
• 80g sugar
• 2 ripe bananas

Chocolate buttercream

• ¼ cup heavy cream (58g)
• 58g chopped dark chocolate (around 70% chocolate)
• 170g unsalted butter, softened to around 18°C
• 127g powdered sugar
• 43g high-fat Dutch cocoa powder (I used Droste)
• 1 tsp vanilla
• 2g salt
• 3/8 instant espresso powder

Assembly

• Dried banana chips
• Fresh banana slices (about 1 banana worth)
• Chocolate ganache (84g dark chocolate, 1/4 cup whipping cream)

Method

Devil’s Food Cake

1. Adjust oven rack to lower-middle position and preheat oven to 350°F/180°C. Lightly grease your 6″ baking tins and line the bottom of the tin with a round of parchment paper.
2. In a saucepan, combine butter and coffee over low heat until butter is melted.
3. When melted, remove from heat and add in cocoa powder and chocolate.
4. Add in brown sugar, vanilla, and salt.
5. Mix in eggs and yolks, then sift in flour and baking soda.
6. Whisk to combine.
7. Pour batter into your lined baking tins.
8. Bake in preheated oven. Ideally you’d split your mixture into 3 lined baking tins and bake them together but if your kitchen is scuffed like me and you only have one pan, I baked 2/3 of the batter first followed by the remaining 1/3. The 2/3 batter took about 35 mins to bake and the remaining 1/3 batter took about 20 mins. Basically bake until cakes are firm but your finger can still leave an impression in the puffy crust, and a toothpick inserted in the center should come out clean with a few crumbs attached.
9. Cook cakes in the pan for an hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, remove the parchment, and return cakes right side up.
10. When cakes are completely cooled, cut and level the cake.

Banana curd

1. (optional) If you don’t have any ripe bananas, try baking them first. Poke the bananas through the skin with a fork a couple of times, and bake the bananas in a preheated 220°C oven for 15 mins, or until bananas turn black and the flesh is tender. Remove the banana flesh from the skin, and let the flesh drain and cool in a colander to get rid of as much liquid as possible.
2. In a blender or food processor, add eggs, butter, lemon juice, sugar and then bananas (in that order).
3. Turn blender on high and blend until fully combined and silky smooth. If using food processor, start on low and then switch to high to achieve an extremely smooth consistency.
4. Pour all ingredients into a medium sauce pan over medium-low heat. Stir constantly for about 5-10 minutes or until mixture thickens and coats the back of your spoon. (you could try returning the drained banana liquid if you had baked your bananas to the mixture for extra banana flavour but you’d have to cook the mixture down further for the right consistency)
5. Remove from heat and allow to cool completely. (Can refrigerate for 2-3 hours to expedite)
6. Store banana curd in an airtight container in the refrigerator.

Chocolate buttercream

1. In a saucepan, bring the cream to a simmer. Meanwhile transfer chopped chocolate to a bowl.
2. Pour the cream onto the chopped chocolate, leave for a minute, then stir until smooth. Transfer the ganache to a shallow container and cool down to approximately 75°F (24°C), about 30 minutes.
3. In a large bowl, beat together butter, sifted powdered sugar, and sifted cocoa powder until dry ingredients are incorporated.
4. Add vanilla, salt, and espresso powder, and continue beating until frosting is creamy and smooth.
5. Add the cooled ganache, and continue beating until frosting is homogeneous. If you want a darker denser frosting you can stop here, and if you want a lighter paler frosting (with a higher yield) you can keep on beating the frosting.
6. Use buttercream straight away, or it can also be refrigerated in an airtight container for up to 2 weeks or frozen for several months. Bring buttercream to approximately 72°F (22°C) and re-whip before use.

Assembly

1. Pipe a ring of chocolate frosting around the perimeter of a cake layer (to form like a moat to stop the banana from leaking out).
2. Put a couple of tablespoons of banana curd in the middle, and add some cut fresh banana slices.
3. Pipe a bit more chocolate frosting over the top, level it roughly, and place the next cake layer.
4. Repeat steps 1-3.
5. Cover the whole cake with a thin layer of chocolate frosting (crumb coat), then refrigerate for 30 minutes. Then cover the whole cake again with chocolate frosting as smoothly as you can.
6. Refrigerate the cake. Meanwhile, prepare the chocolate ganache for the drips.
   • To make chocolate ganache, microwave 1/4 cup cream until it starts to steam and small bubbles just start to form. Meanwhile, add 84g chopped dark chocolate to a bowl.
   • When cream has finished heating, pour the cream over the chocolate and let sit for a minute, then stir until smooth. Don’t stir too vigorously or you’ll add bubbles to the ganache.
   • Allow ganache to cool until desired flow-iness, maybe about 10 minutes. Transfer to piping bag.
7. Decorate the cake with chocolate ganache, by piping the chocolate ganache around the perimeter of the top of the cake and allowing it to drip. Cover the top of the cake with chocolate ganache as well. Finish with dried bananas.

Notes

• Let the cake come to room temperature before serving (it just tastes better).
• The banana curd loses flavour over time for some reason, so don’t make it too far in advance.
• Use your favourite dark chocolate for the frosting, the frosting is only as good as the chocolate you use.

Blueberry Muffins

Or a tip to prevent blueberries from sinking to the bottom that actually works.

So you’ve probably heard the tip that if you toss your blueberries in flour they won’t sink to the bottom. But this tip never worked for me, unless the mixture was REALLY thiqq the blueberries sank anyway.

This is where this new tip from Stella Parks comes in – just put some plain mixture (without blueberries) into the muffin cup first. Genius. This, combined with a relatively thick muffin mixture means the blueberries stay well-distributed throughout the muffin.

This is also a great easy recipe that takes about an hour to make start from finish. You get a tender muffin with pools of tart blueberries throughout, finished off with crunch from demerara sugar sprinkled on top. A tiny bit or coriander seed also adds complementary flavour and fragrance just to bring this up to the next level.

I got the recipe from here.

Ingredients (makes 12 muffins)

• 340g all-purpose flour
• 145g sugar
• 8g baking powder
• 3g salt
• 1/4 tsp baking soda
• 1/4 tsp ground coriander seed
• 1/8 tsp grated nutmeg
• 170g unsalted butter, cut into 1/2 inch cubes (no need to soften to the butter)
• 115g milk, any percentage
• 2 large eggs, cold
• 2 tsp vanilla
• 340g/2 cups fresh blueberries
• 55g sparkling sugar (I used demerara sugar instead)

Method

1. Adjust oven rack to middle position and preheat oven to 350°F/180°C.
2. Line a muffin pan with muffin liners.
3. In a large bowl, combine flour, sugar, baking powder, salt, baking soda, coriander seed, nutmeg, and butter and beat until you get a mealy powder.
4. Add milk, eggs, and vanilla, and mix briefly until you get a thick batter.
5. Add a heaping tablespoon of plain muffin mixture into the bottom of each muffin cup.
6. Fold blueberries into the remaining mixture, then divide between each cup.
7. Top each muffin with about 1 tsp of demerara sugar (or however much you want).
8. Bake until muffins are puffed and firm, about 25 mins.
9. Muffins can be stored in an airtight container for up to 1 day.

Notes

• For best results (an evenly browned muffin), the colour of your muffin pan and what liner you use matters. You’ll get better browning on dark-coloured nonstick muffin pans, and you’ll get more even browning with foil liners compared to tulip liners. Saying that, I used my light-coloured aluminum pan and tulip liners and the muffins still tasted great – they just weren’t as brown as I would have wanted them to be.
• Cold butter, milk, and eggs help with a stiffer muffin mixture, which not only helps the muffin stay well-distributed, but also leads to greater doming in the muffin.

Apple Jacks Macarons

Graduating from pumpkin spice.

I heard the hype about apple jacks and bought a box to try it out, but ended up kind of disappointed. It just tastes kind of mildly cinnamon-y? But having lots of leftover apple jacks cereal just means I can then incorporate them into buttercream for this macaron.

I then made an apple jam to go in the middle of it just so it’s really APPLE jack macarons and to make the flavour a little more interesting.

I used my standard macaron recipe from BraveTart and made 1/2 in green and 1/2 in orange to go with the theme. And also to distract from the colour of the frosting which honestly is a little off-putting.

The frosting is adapted from Cristina Tosi, which means it is heavy in milk flavour, which I liked since this macaron was referencing a cereal anyway. It’s also a great adaptable recipe since you can swap the apple jacks out for any cookie (or cereal) you want, like I did last year in my pumpkin spice macarons where I used some pumpkin spice cookies from Trader Joe’s.

Threw in some apple jacks cereal for that ~artsy look~.

Ingredients (makes about 24 1.5 inch/4cm macarons)

Apple jam

• 1 apple, peeled, cored, and cut into ¾ inch pieces (preferably a tart apple)
• 1/4 cup water
• 1/2 cup sugar
• 1/2 tbsp powdered pectin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp/3g butter
• Squeeze of lemon juice

Macaron

• 58g almond flour
• 115g powdered sugar
• 72g egg whites (from about 2 large eggs)
• 36g sugar
• 1 tsp vanilla
• 1g salt
• Food colouring

Apple Jacks Frosting

• 80g crushed Apple Jacks
• 10g milk powder
• 15g white sugar
• 115g butter (85g+30g)
• 45ml pouring cream/heavy cream
• 80ml milk (or as needed)
• 1 tbsp light brown sugar (packed)
• 1 tbsp icing sugar
• 1/2 tsp ground cinnamon
• Pinch of salt

Method

Apple jam

1. Mix apples, powdered pectin, and water in a saucepan, cover, and bring to a rolling boil, stirring occasionally. Cook until apples are tender and mixture is thickened.
2. Whisk sugar and spices. Add mixture and butter and continue to cook, stirring constantly, for another minute.
3. Add the lemon juice, then transfer to a container, cover, and refrigerate the jam until set (it’s not going to be super set it’d just hold together better. If you want it to be more set add more pectin).

Macaron

1. Process almond flour and powdered sugar until fine (this step might be optional if your almond flour is fine enough) and sift.
2. Combine egg whites and beat until small bubbles form. Gradually incorporate sugar, vanilla, and salt, while beating. Whip until stiff peaks.
3. Dump in dry ingredients at once and gently fold until the dry ingredients are just incorporated with the egg white.
4. Divide the macaron batter (macaronage) into two bowls. Fold in orange food colouring in one bowl, and green food colouring mixed with a bit of yellow food colouring in the other bowl. Fold until the macaronage flows like lava, and if you drip a bit back into the batter the drip disappears into the batter after a few seconds.
5. Pipe the batter onto baking paper placed on a baking tray to form rounds. You might want to print a template out underneath if, like me, you can’t estimate sizes.
6. Drop the baking tray from a couple of inches in the air onto the counter to burst air bubbles in the macaron rounds.
7. Let dry for 30mins, or until the macaron rounds are dry to the touch.
8. Bake at 150°C for 11-15 mins, or until you can cleanly peel the baking paper away from the macarons. (Bake the ugliest batch first to test out the timings)
9. Cool on pan before removing.

Apple jacks frosting

1. In a food processor, process the cereal, milk powder, and white sugar together.
2. Melt 30g butter and whisk into cream.
3. Add the butter/cream to the dry ingredients and toss until clusters form.
4. Transfer to food processor and blend until smooth, adding milk as needed to loosen the mixture. You just want to get it to like a paste consistency – something you can mix with the buttercream later.
5. In a separate bowl, beat the remaining 85g butter, light brown sugar, icing sugar, pumpkin spice, pumpkin butter, and salt until fluffy. Scrape down, then with mixer on low speed, add the crumb mixture and beat until the frosting lightens in colour.
6. Refrigerate until ready to use, let warm to room temperature when ready to use.

Assembly

1. Match up green and orange macaron shells of similar sizes.
2. Pipe a ring of frosting on one half, and then spoon a small amount of apple jam in the middle. Then top with another shell.

Notes

• Processing your almond flour helps keep your macaron shells smooth. I find that even the almond flour that’s sold as “fine almond flour” isn’t quite fine enough for macarons, but that could be dependent on brand. Large chunks of almonds could also cause your shells to crack. But yeah I didn’t have a sieve with a fine enough mesh in my current kitchen so the shells ended up a bit bumpy anyway.
• The source I got the macaron recipe from claims that she didn’t have to let the macarons dry before baking, but I have never succeeded in getting a good batch of macarons without letting them dry first. They just end up cracking with no feet. So I’d really recommend letting them dry before baking. If you live in a humid country (like me when I was in Singapore) you could try being in an air conditioned room with a dehumidifier to speed up the drying.
• Try to dry the macaron shells on the trays that they will be baked on. If, after they are dry, you transfer the shells onto the baking sheet and are not careful, the “skin” on the top of the shell may crack, which may cause a crack in the macaron shell after they are baked.
• I always thought that macarons tasted better after a night in the fridge once it’s filled. The shells absorb a bit of the moisture and flavour from the jam and frosting which makes the whole thing taste better and have a chewier texture. But they taste fine on the day as well.

Apricot Frangipane Tartlets

The perfect tart for when stone fruits are at their peak.

Which just shows the big delay between my bakes and my posts hah.

You have the tart sweetness of apricots and raspberries paired with a classic almond cream filling.

The frangipane (or almond cream) used in this recipe is mixed with pastry cream, which is more time-consuming, but stops the dryness usually associated with frangipane.

If you want to make frangipane tarts in other seasons, other fruits would work too, like poached pear or cherries. I’d recommend something on the tart (haha) side though, to offset the richness of the frangipane. If you use peaches, you’d probably want to peel the peaches first, but you don’t have to if you use nectarines, plums, or apricots.

The tart crust used this time is a flaky tart crust. This recipe is adapted from the Tartine cookbook.

Ingredients (makes about 8 tartlets. Each of my tartlet was 3.2 inches/8cm in diameter)

Flaky tart dough

• 1/2 tsp salt
• 75mL water, very cold (+ more water as needed)
• 227g APF
• 150g unsalted butter, very cold

Pastry cream

• 120mL whole milk
• Pinch of salt
• 29g sugar
• 8g cornstarch
• ½ egg (save other ½ for frangipane cream. To get 1/2 an egg I usually weigh out a cracked egg, beat the egg, and then add 1/2 the weight of the full egg back in)
• 15g unsalted butter

Frangipane cream

• 63g confectioners’ sugar
• 58g butter, room temperature
• 65g almond flour (preferably blanched)
• ½ large egg, room temperature
• ½ large egg yolk, room temperature
• 90mL pastry cream, room temperature (1/4 cup + 2 tbsp)
• 2 tsp corn starch
• Pinch of salt
• 1 tsp vanilla

Assembly

• About 2 nectarines, cut into slices small enough to fit into your tart
• About 1 cup raspberries
• Apricot jam, to glaze the tart

Method

Flaky tart dough

1. Add salt to water and stir to dissolve. Keep very cold until ready to use.
2. Cut butter into 1 inch pieces and rub into flour (or pulse in food processor). Mixture should form large crumbs and some butter should be in pieces the size of peas.
3. Add the water-salt mixture and stir with a fork until dough comes together but is not completely smooth.
4. Wrap in plastic wrap and chill overnight.
5. Roll out on a lightly floured surface till 1/8 inch thick.
6. Cut a circle of dough about 2 inches larger than your tartlet ring, easing in into the bottom and sides of your tartlet mould. Trim off any excess dough off the top.
7. Cover and refrigerate until ready to use, at least 15 mins.

Pastry cream

1. Have a bowl ready for cooling the pastry cream with a fine mesh sieve resting on the rim.
2. Pour the milk into a heavy saucepan, add the salt, and heat over medium-high heat until just under a boil, stirring occasionally.
3. Meanwhile in a large bowl, mix together the sugar and cornstarch. Add the egg and whisk until smooth.
4. When the milk is ready, ladle 1/3 of the milk into the egg mixture, whisking constantly.
5. Pour the egg-milk mixture back into the hot milk and whisk over medium heat until custard is as thick as lightly whipped cream, about 2 mins. Mixture should reach boiling point with a few slow bubbles, but do not allow to boil vigorously.
6. Remove from heat and pour through the sieve into the bowl.
7. Let cool, stirring occasionally to release the heat and prevent a skin from forming.
8. Cut the butter into 4 pieces.
9. When the pastry cream has reached about 60°C, whisk the butter into the pastry cream one piece at a time, whisking until smooth before adding the next piece.
10. Cover pastry cream with plastic wrap, pressing wrap directly onto the top of the cream. Refrigerate until cold.

Frangipane cream

1. Sift confectioner sugar into a large bowl and add butter. Beat over low speed to combine, then increase to medium until smooth and creamy.
2. Add the rest of the ingredients and mix to combine.

Assembly

1. Preheat oven to 190°C/375°F.
2. Fill tart shell with frangipane cream.
3. Arrange cut apricots and raspberries on top.
4. Bake until filling is set, about 45 mins. Filling should feel firm but springy to the touch, and look golden brown across the top. Fruit should be tender.
5. While the tart is still warm, brush the tart with apricot jam to glaze.
6. Let cool to room temperature.
7. Keep at room temperature for 2-3 days, although the tart will get soggier the longer it sits out so I recommend serving on the day.

Notes

• I baked my tartlet much shorter than the recipe in the book (like half the time). This is like a thing I’ve noticed with the tartine cookbook where the timings are way off – like when I made my lemon meringue tartlet I baked it for twice the stated time.
• If you use a perforated tart ring like me, you can use a sharp knife to scrape off any bumps left behind by the perforation. But I didn’t bother this time.
• This recipe can also make a normal 9 inch tart! A large tart will take longer to bake.