3 girls in the house. One was in charge of cooking the curry for the luncheon at my place. One was in charge of tasting and who ultimately was so hungry that she helped in peeling the potatoes. And one was a baking fanatic who did two bakes. One foccacia for the curry and one for dessert.
Here is the dessert. French tart with a twist.
Basically, the breakdown in components are as follow.
1) Pate Sucre
2) pistachio fillings
3) Charcoal — of course edible.
For 1 and 2 — please refer to the post on Tart Au Pistache.
Then scoop 5 Tbsp of the pistache fillings out and add 2 tsp of edible charcoal into it. Stir to combine and set aside.
See directions in the previous post to create the tart dough and pistache filling. Do remember to leave some tart dough aside to make the eyes and nose. Use a small round cutter to cut the eyes and nose out.
After blind baking and pouring in the pistache filling, position the tart dough that has been cut out to make the eyes, ear and nose, returned the tart to the oven and bake for another 10 mins.
While waiting, get a ziplock bag and put the charcoal pistache filling mix into it and cut a small hole for you to pipe.
Next, you have to work quickly. After 10 minutes, take the tart out and pipe the charcoal fillings as per picture. Once done, return the tart into the oven for another 10 minutes.
Then its done. Take the tarts out and let it cooled down.
The pig. I know this pig looks funny but I was thinking about the tiger while trying to pipe the pig.