After not knowing what to write about, I remembered by failed attempt at a Custard and Caramel Tart. Let’s make this short and sweet because it’s Tuesday and the week is only going to get busier.
Desired Result: Flaky Tart with a bottom layer of Cardamom Caramel, topped with Vanilla Bean Custard (thickened with starch, as to no have to bake it)
Realistic Result: Flaky Tart with a bottom layer of Caramel that liquefied after siting under the moisture-rich Custard.
Findings and Lesson Learned: Custard is a liquid. Caramel will set if not in contact with liquids.
Next time: Tarts will be filled with Custard, cooled in fridge and Caramel will be drizzled “to order”.
Extra Lesson Learned: Don’t bake when you’re sad/mad/angry. Products don’t come out the same. This recipe made my head hurt from start to finish: dough was too sticky, custard took too long to set, caramel liquefies.
Here I leave you with pictures….of tart making. No end product pictures, of course.
What Mistakes Have You Made In The Kitchen?
How Did You Survive Them?