Sugar High Friday.
It's time for another Sugar High Friday, hosted by Life in Flow...it's "Tantalizing Titillating Tempting Tarts!" time.
I submit, for your approval, two very different tarts, both from what I previously named my porniest cookbook, Cocolat.
First, a Citrus Tart.
A fairly basic pastry crust, with lemon zest, a pastry cream (also with lemon zest), topped with slices of orange and lemon, boiled in a sugar syrup; cooled in the citrus syrup, and arranged on top, then covered with cooked and strained apricot preserves.
Followed by a Bittersweet Chocolate Truffle Tart.
A very short crust (flour, cornstarch, butter, sugar and cocoa powder), filled with melted semi-sweet chocolate and cream; then dusted with cocoa powder.
The first was passed on to the in-laws, and they've already made quite a dent in it. The second was made only last night, so it hasn't been cut yet. But hey...chocolate and cream? It has to be good.