So, my attempt at "re-creating" one of my favorite recipes was, well, a failure (in my opinion). I absolutely love this Creamy Lemon Tart recipe I found on Pinterest - made with Greek yogurt and a rosemary crust. AMAZING and so refreshing. A few friends and I barbecue on Sundays, so I thought I would contribute a variation on this recipe: a Raspberry Limeade Tart with a Graham Cracker Crust. I substituted lime juice and zest in place of the lemon juice and zest, and added about a cup of fresh raspberries, pureed. Adam, my boyfriend, approved of it, but it didn't quite meet my standards.. I was unimpressed. It was edible, I'll give it that, an "A" for effort! The graham cracker crust was perfect and the filling was tart (as it should be), but the consistency was off. I think the raspberry puree was the culprit. I may try it again with more Greek yogurt, or less puree. Anyway, I have room to improve! Which is fine with me. It only gives me another excuse to bake! Practice makes perfect, right? ;) One of my favorite quotes, "I am learning to be brave in my beautiful mistakes" - Pink ("Crystal Ball"), applies to baking (and to life in general..).
Here is the original Creamy Lemon Tart recipe:
http://www.happyolks.com/guest-post-from-so-good-and-tasty/
It's great (AND simple)! Try it!
I started reading "The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs" by Andrew MacLauchlan, Executive Pastry Chef, Coyote Cafe - so far, so good! It had great reviews on Amazon, so I though I'd give it a try.
This is the part I need to read - the cold, hard truth.
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