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Sundae · 01-02-2012, 06:05 AM

I bought what I thought was a jam tart cutter/ mould from eBay.
Jam tarts in this country (very common treat, very traditional) are approx 2.5" across.
The mould I got is approx 1.5" wide. Hmph.

I got it because it's so cute - you have the cutter to make the pastry shape, and then a mould you press down which adds the central well and makes a leaf pattern on the edge.

But it's too damn small to make tarts.
It's primarily a biscuit mould I guess (came from the Phillipines so something might have been lost in translation). At most it will create an amuse-bouche.

So I have a choice to make.
I already have some pastry frozen. Should I make tiny tarts from it?
I also have some Fun Dough, which is effectively edible Play dough. It doesn't contain any raising agent, but is blue, red, yellow and green.

Either way I intend to cook first and then add molten choc to the 0.5" well in the centre.
I might even colour the choc - I have plenty of colouring AND plenty of white and/ or red candy drops. I might even spray them with glitter spray!

The Fun Dough was supposed to be for making intricate designs, until I read the small print which says dough should be baked same day as it is made and eaten the next. Which puts trial and error out of the window a bit.
I might yet save it - have a play with plasticine first and then present something really unusual to the staff room.

Then again, tiny chocolate tartlets in bright colours, in the shape of flowers and with a yummy solid chocolate centre should amuse them anyway..?

Have to make them tomorrow.
Input appreciated.

01-02-2012, 06:05 AM	#58
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I bought what I thought was a jam tart cutter/ mould from eBay. Jam tarts in this country (very common treat, very traditional) are approx 2.5" across. The mould I got is approx 1.5" wide. Hmph. I got it because it's so cute - you have the cutter to make the pastry shape, and then a mould you press down which adds the central well and makes a leaf pattern on the edge. But it's too damn small to make tarts. It's primarily a biscuit mould I guess (came from the Phillipines so something might have been lost in translation). At most it will create an amuse-bouche. So I have a choice to make. I already have some pastry frozen. Should I make tiny tarts from it? I also have some Fun Dough, which is effectively edible Play dough. It doesn't contain any raising agent, but is blue, red, yellow and green. Either way I intend to cook first and then add molten choc to the 0.5" well in the centre. I might even colour the choc - I have plenty of colouring AND plenty of white and/ or red candy drops. I might even spray them with glitter spray! The Fun Dough was supposed to be for making intricate designs, until I read the small print which says dough should be baked same day as it is made and eaten the next. Which puts trial and error out of the window a bit. I might yet save it - have a play with plasticine first and then present something really unusual to the staff room. Then again, tiny chocolate tartlets in bright colours, in the shape of flowers and with a yummy solid chocolate centre should amuse them anyway..? Have to make them tomorrow. Input appreciated.