In early July I decided to knock the dust off of the recipe boxes I had inherited from my late grandma, a woman who was so near and dear to my heart. I challenged myself to make all (well, most) of her recipes and remix them where I felt they may need it.
Up next, Strawberry Tarts!
My husband wanted to participate, so he downloaded a food critique score card that he found online and plans to rate each dish… no pressure, no pressure at all!
My score: 18/25 or a “C”
Presentation on a scale of 1-5, this rated a 3
Temperature on a scale of 1-5, this rated a 4
Taste/Balance on a scale of 1-5, this rated a 4
Sauce on a scale of 1-5, this rated a 3
Texture on a scale of 1-5, this rated a 4
What could have been improved
- My grandma’s recipe called for pre-made custard, but I didn’t know where to find this and I wanted to make my own (something I have never done before). The first batch’s custard-to-crust ratio was off and it was not sweet enough. The second batch’s ratios were perfect, it tasted fantastic, but I didn’t let it thicken enough (recipe has been adjusted for this). This is why I was scored a 3 for presentation and sauce, as it wasn’t as firm as intended and my husband is harsh…
- Another lemon could be added to the shortbread crust to increase the tartness, but when I did this in the first batch, I just wasn’t a fan, I enjoyed the subtle lemon taste much more.
- I think to improve the presentation, strawberries could be added in a layer between the shortbread crust and the custard, this would keep them in place, as when you slice the tarts, all the of the strawberries fall off.
Changes I made
- I did not follow the crust recipe at all, instead I made a lemon shortbread crust, inspired from Rachael Devaux’s Twix Bar Recipe.
- I made my own custard instead of purchasing a pre-made version.
- I used coconut whipped cream, which paired well the coconut flour in the lemon shortbread crust.