Post subject: Re: Ideas for tarts for a fancy restaurant
Posted: Mon Dec 17, 2012 12:46 pm
Dr Bronners, MD
Joined: Tue Dec 07, 2010 4:57 pm Posts: 4812 Location: Boston, MA
I think to really give my opinion on this, I'm going to need to sample each of the tarts. Please let me know if you need my address.
(You're amazing! Love the ideas; anything you make will be delicious!)
_________________ I would eat Dr. Cow pocket cheese in a second. I would eat it if you hid it under your hat, or in your backpack, but not if it was in your shoe. That's where I draw the line. -allularpunk
Post subject: Re: Ideas for tarts for a fancy restaurant
Posted: Wed Dec 19, 2012 2:00 am
Saggy Butt
Joined: Mon Oct 25, 2010 11:29 am Posts: 278 Location: Los Angeles, CA
I bet that cream-filled or ganache tarts would freeze pretty well. I've made pear and apple tarts with different kinds of cashew-based pastry cream and frozen them with decent success. The fruit in those is cooked and caramelized, so it doesn't get weird and they could always hit the top with some sugar and a torch to make them fresh and nice for the table...?
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