I am out of town and unable to work any kind of digital magic using my sissy's archaic PC. This is as good as it gets.
I actually made this lovely recipe twice! Yes, twice, in a matter of days! The first time I forgot to adjust the recipe for my 11-inch tart pan. The filling was thin, the crust overdone. However, it tasted really good. We liked it better cold, straight from the fridge. Call us crazy. I heard that.
The second time was yesterday. I used my friend, Dragana's, William Sonoma 9-inch really deep and very shiny new tart pan. I had to buy it for her after my hubby accidentally threw away her tart bottom (haha, that reads funny) from her old pan that she had brought over with goodies.
Luckily for me, she gave me another chance. The picture above represents try #2 made in her pan. Tart #2 was given as a gift to my good neighbors who are sure to get more treats as I exit pregnancy and reenter the world of skinny jeans!
For both tarts, I used the leftover hazelnuts from last week's thumbprint cookies. I love being able to be resourceful like that. For tart #1, I used only raspberries. For tart #2, I used a blend of raspberries and blackberries. Thanks to my hubby for letting me splurge on the berries. He is a good man, even if he throws away perfectly good tart bottoms (haha, still funny). I really liked this recipe. It was easy to put together and shortbread crusts with chcolate ganache filling is always a good thing! Great dessert for entertaining.
As you can see, I still need HELP with pie and tart crusts. It is my achilles heel in baking. However, in two weeks, I am going to take the Wi-So pie and tart class. Hopefully, I will learn something to help me out. If not, I am sure they will convince me that I need very pricey materials to help me in my pie perfection quest. And it just so happens that they sell such things...
Please visit the TWD (www.tuesdayswithdorie.com) site to see the great tarts everyone made!