|Tart being devoured - you can see the biscotti and chocolate chunks|
- Since I have no tartlet pans, I made one large 10" tart. The crust recipe noted that it would make six 5" tartlets or one 10" tart, and it worked well in the larger pan. I wonder if it would work in a regular springform - I guess it wouldn't look as pretty as it does with the fluted edge of a tart pan.
- I love recipes with make-ahead options, and was glad it said that crust dough could be stored in the fridge for three days.
|Baked empty crust|
- Very rich filling! The large tart definitely provided more than six servings - probably closer to 15! Would the 4.5" tartlets each be a single serving?
- Eight egg yolks - yow. Definitely only for a special occasion. I made meringues later in the week with a few of the leftover whites.
- It's unusual to chop up cookies to put in a tart. I had a bit of trouble finding simple plain biscotti (I wanted basic almond biscotti). There seemed to be plenty of embellished biscotti available - espresso-whitechocolate-driedcranberry and the like :-)
- I always feel a bit of anxiety when I read that the batter should form a ribbon - never quite sure what that should look like. These directions said that it should "form a slowly dissolving ribbon" which I thought was more descriptive than the usual ribbon instructions.
|'a slowly dissolving ribbon'|