This month's Eggless Baking Challenge was "Butter tarts" from my favorite reference website joyofbaking. I love tarts, I mean I love baking them, but I am very apprehensive about eating even a single tart. I have not checked myself on a weighing scale ever since I started baking and I am dreading the needle reading :(. I postponed baking this for as long as possible, but finally baked it at the end of the month, just in time for posting it; well, almost!
And yes, delicious as it turned out, I could hardly eat more than a single tiny tart. I passed on the large ones to folks at home.
Verdict: Sweet buttery tarts with wonderful peanut butter filling. Awesome taste and loaded with goodness and calories ofcourse, but lets pretend otherwise!
And yes, delicious as it turned out, I could hardly eat more than a single tiny tart. I passed on the large ones to folks at home.
Tart Crust Pastry:
Ingredients:
1 1/4 cups all-purpose flour
1/2 tsp salt
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into 1 inch pieces
1/8 - 1/4 cup (30-60ml) cold water
Method:
In a large mixing bowl, whisk together the flour, salt, and sugar, until combined using a hand mixer.
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/8 cup (30 ml) water in a slow, steady stream, and keep whisking until the dough just holds together when pinched. If necessary, add more water. I used three tablespoons of water.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
Take a tablespoon full of dough and spread it in a tart tin. Fill about 10-12 tart tins, cover and place in the refrigerator for about 30 minutes to firm the dough.
Fill the unbaked tart shells with the filling upto 2/3rds full. Bake at 180 degrees C for about 10 - 15 minutes or until the pastry has nicely browned and the filling is puffed and set.
Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
I used 5 small tart tins and 5 medium sized tart tins.
Original recipe - Tart Filling:
1/3 cup (70 grams) unsalted butter, softened 1 cup (210 grams) light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/4 cup (60 ml) light cream(half-and-half) (10% butterfat) 1/2 cup (120 ml) raisins or chopped nuts (pecans or walnuts)
I reduced the sugar here to 1/4 cup, since I used 1/4 cup condensed milk. I substituted eggs with 1/2 cup peanut butter. I omitted the nuts. Here is my eggless version:
Tart filling: 1/3 cup unsalted butter, softened
1/4 cup light brown sugar
1/2 cup creamy peanut butter
1/2 cup heavy cream
1/4 cup condensed milk
Chocolate chips - for garnishing
In a large mixing bowl, whisk together the peanut butter, condensed milk, butter, cream and brown sugar into a smooth paste. You got to taste it at this stage... But, watch yourself, as this is a tart filling, and you need to have enough...
Fill upto 2/3rds in the unbaked tart shells. Garnish with chocolate chips.
Ingredients:
1 1/4 cups all-purpose flour 1/2 tsp salt
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into 1 inch pieces
1/8 - 1/4 cup (30-60ml) cold water
Method:
In a large mixing bowl, whisk together the flour, salt, and sugar, until combined using a hand mixer.
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/8 cup (30 ml) water in a slow, steady stream, and keep whisking until the dough just holds together when pinched. If necessary, add more water. I used three tablespoons of water.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
Take a tablespoon full of dough and spread it in a tart tin. Fill about 10-12 tart tins, cover and place in the refrigerator for about 30 minutes to firm the dough.
Fill the unbaked tart shells with the filling upto 2/3rds full. Bake at 180 degrees C for about 10 - 15 minutes or until the pastry has nicely browned and the filling is puffed and set.
Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
I used 5 small tart tins and 5 medium sized tart tins.
Original recipe - Tart Filling:
1/3 cup (70 grams) unsalted butter, softened 1 cup (210 grams) light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/4 cup (60 ml) light cream(half-and-half) (10% butterfat) 1/2 cup (120 ml) raisins or chopped nuts (pecans or walnuts)
I reduced the sugar here to 1/4 cup, since I used 1/4 cup condensed milk. I substituted eggs with 1/2 cup peanut butter. I omitted the nuts. Here is my eggless version:
Tart filling: 1/3 cup unsalted butter, softened
1/4 cup light brown sugar
1/2 cup creamy peanut butter
1/2 cup heavy cream
1/4 cup condensed milk
Chocolate chips - for garnishing
In a large mixing bowl, whisk together the peanut butter, condensed milk, butter, cream and brown sugar into a smooth paste. You got to taste it at this stage... But, watch yourself, as this is a tart filling, and you need to have enough...
Fill upto 2/3rds in the unbaked tart shells. Garnish with chocolate chips.
4 comments:
The idea of using peanut butter is really cool & u've topped it with chocolate chips, what a yummy combo Priya!
So, you used Peanut butter.. Wow !! I wonder how they must have tasted bubbling up .. Heavenly should be the word :)
wow, that's a different version, using peanut butter, I wonder how they tasted, should try it out sometime..,
The tarts look so cute with the chocolate chips on top. Using peanut butter is surely a great idea. Yet to try it...
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