Diary 22 Jan 22

On a wet rainy Brisbane day what better to do than bake.

Diary 22 Jan 22

The rain is always great for baking. Today at home we're making a delicious  tart of caramel and chocolate custard. Not something we make at Dello Mano but rather something for the fun of it.

The short crust pastry (if you are looking for a short crust pastry recipe I found a good one here ) made and laid into a square tart baking tin. Next it was blind baked - always an important step for any tart. We use rice to blind bake but there are lots of options including baking beads ( which we do have but could not find :( ).

After baking the crust and letting it cool. We made a firm caramel and smothered it onto the pastry custard. Then using a double boiler style we made a chocolate custard  to pour on top of the caramel.  

The result a delicious double layered treat!

Great with a coffee at what has been a very long week.

Covid continues to impact our business. Hoping with the return of our full team next week we can be back on track and working toward a future post covid.