tarts

Rum raisin tart…

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Its a work in progress…there’s brie in the bottom and it gets topped with whipped cream or ricotta at some point after cooling..

Then I went off on a tangent…. why not make the next go round a custard or do a cheese cake riff… both ideas got added to the current project list and into the book they go..

The scent is amazing, rum, spices and fruits all working together..to improve my dinner.. not that its dinner, its the great rarity of a dessert..

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