I don't like crust. Not a big fan of pie or tarts. I'll happily eat the filling and leave the pastry behind. So I wasn't overly excited by this week's Baked Sunday Morning recipe. I considered skipping it, but I thought my husband would really enjoy these, so I made them.
Turns out, if I had a choice between making mini tartelettes like these, or a full pie, I'd make pie any day! Although the dough isn't complicated to make (butter and cream cheese creamed in the mixer, add a tiny amount of sugar and some flour, done), the process of dividing the dough between the wells of a mini muffin tin sucked. I have no patience. But I eventually got the hang of it, using the handle piece of my mortar and pestle to press a ball of dough up the sides of the molds.
The filling is just as simple, mixing eggs with brown sugar, vanilla and some salt. I couldn't find my vanilla (probably in a toy box somewhere, as the baby loves to steal the bottle), so I scraped the seeds of a vanilla bean in the mixture. Now I followed the recipe where it said to add half the nuts to the filling, and to sprinkle the remaining nuts in the pastry shells, but next time, I would totally put all the nuts in the pastry shell, put my filling in a squeeze bottle and fill the tartelettes that way. Would have been so much neater!
I was surprised to see the final result out of the oven. I guess I didn't expect the sugar to crystallize like that. I don't think I left them in the oven too long, as the crust was *just* cooked. I wish there was more gooey filling inside, but I have to admit that they were really good. Not so pretty, but they go from platter to mouth pretty quickly, so it doesn't matter much.
Interested in seeing what the other Baked Sunday Mornings members thought of this recipe? Head on over to the site for their takes on the tassies, and for the recipe!