December 30, 2020
Raspberry Vanilla Cream Tarts with an Apricot Glaze + Raspberry Sauce
Nathan, Season 3
60 down…39 to go!
Sometimes I think it’s a good idea to make three MasterChef Junior recipes in one day. Last time I did it, I made three pappardelle recipes in the pasta section since they were all so similar. This time, I decided to make three raspberry desserts. I baked from 9 am to 3:30 pm. And for someone who really doesn’t like baking… that’s a long time. Man, it was a whip.
But I have to say, even though this recipe took the longest amount of time of the three, this one was my favorite to make. I’ve never understood when my baking friends say that baking is therapeutic to them… but there were a few minutes when I was rolling and shaping the dough into the tart tins that I got a little lost into the motions and it actually felt very relaxing.
It felt super satisfying to complete all these steps and have them each come together beautifully. It was also very shocking because the recipe required me to learn several new techniques; one of them being blind baking. Blind baking is when you weigh the pastry down with parchment paper and pie weights (or uncooked rice or beans) for the first 15 minutes or so of the bake.
Overall, I’m really pleased with how the tarts turned out. Next stop: a full sized pie!
All my love,
Dani, a big tid
P.S. How many of these tarts would you eat if you had the chance?
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