Pie crust is the basic black dress of baking. It starts out simple, with flour and salt. But then come the choices. Good or bad fats? Water, milk, juice, buttermilk, vinegar, or vodka? And what about secret ingredients like sugar or baking powder? Some recipes obsess over technique. If you want to see how many annoying steps you can stuff into a pie crust recipe, see how fussy Alton Brown gets. So where can you find a recipe for delicious, wholesome, flaky pastry crust in 40 words or less? One that even comes with a story of conflict, mystery, and revelation? The answer is this recipephany shared by our guest blogger, Robin Henschel. I…
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White Chocolate Fruit Tart (no real chocolate was harmed in the making of this summer treat)
First, the White Chocolate Disclaimer I could never understand white chocolate. Red licorice, yes; white chocolate, no. At best, its claim to any chocolateyness is its cocoa butter, and anybody who thinks it tastes like real chocolate belongs in a neuroscience experiment. As it turns out, Nestlé white baking chips (Premier White Morsels) are total frauds and don’t contain any cocoa butter at all. Not that you’d taste the difference, anyway. But no matter. These smooth imposters shine in this glorious summertime dessert, blending into an ideal substrate for the fruit. And no one’s the wiser. Tasty Tart I would never have tried this if it weren’t for our guest blogger, Chris Fogarty, and…
