Lime Curd Tart

Ann Amernick has a beautiful book called The Art of the Dessert and I HIGHLY recommend it! I made her lime curd tartlet as a big tart and decorated it with fruit. Next time around I will make it as tartlets as she suggests, since the curd doesn't contain any cornstarch (for a more natural taste) so it's a little gushy for an 11-incher. The dough is incredibly tender, which makes it a bit prone to tearing when you try to transfer it onto a big tart, but is perfectly manageable for a tartlet. In fact, I will listen to her exactly from now on - do as she says and start off with just 3 1/2 cups of sugar and be careful adding more - savor that beautiful tart lime flavor!

Tuile Disaster

I totally forgot to post my results for January, so here they are:

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

The tuiles unfortunately for me turned out - there is truly no other word to describe it - rubbery. I think part of it might have been the crappy oven in my new apartment, but I know other DBs were having trouble with them too. I only made a few and then threw away the rest of the batter. Another problem might have been that I added the eggs cold by accident, which made the softened butter clump up unpleasantly.

As you can see, they were reluctant to curve around the rolling pin for the beautiful tuile shape and were rather...pasty and spongy.

Well, onward and upward for February. I'm excited.=)