Filling Tart shells ft Tarts

I wasn’t able to post for the past weeks mostly because of the end of the school year activities. Thankfully its finally over because I could probably bake more and finally post more if I need to and hopefully sell more. I think honning my baking skills is a nice thing to do for the summer since there’s not much to do it anyways and its nice to grow some skills that you’re learning. At least I could try and figure out what I want to do this summer and try to make a set of goals.

So teacher for the finals wants to bake three variations of the same thing or bake the same three thing consecutively and that’s for the baking exams and the last thing to bake before the school year ends. It’s also going to be the last blog post under baking class startups since a new chapter’s going to launch. Probably the next thing I might need is marketability but other than that its going to be no big deal for me. At least I have something if I need to write stuff on a college application.

Anyways since for finals I had to bake three variations or three of the same things I decided that the best thing to bake are tarts. One is already making ready bake apple pie from blind baking ready made crust and someone already decided to make pandesal and I’m not allowed to bake those things myself if someone choose them. Tarts are the best compromise for me. I could just bake (a smaller and a variation of pie anyways) with different ingredients it wouldn’t be too bad on the other hand it fits the requirements of baking them on seperate days.

Baking tart and pie crusts which I’ve noticed are better of blind baked which means baking your pie and tart crusts before putting in something inside. So I thought it could be a good idea to bake the tart crusts on one day and then put the insides the next day so I did what I planned and messaged my dad to buy all the ingredients for tart shells and then buy the ingredients for the inside tarts. I figured I’d make an original tart called “Mango Graham Crumble Tart,” an apple crumble tart and a chocolate peanut butter tart. So I told my dad to buy baking chocolate, creamy peanut butter, apples, crushed graham, all purpose cream and whatever is needed to bake the tarts themselves.

On the first day did what I planned and followed the instructions, creamed the sugar and butter with the standing mixer, then sift the flour, add the vanilla extract and eggs then stir, made the tart crusts into a bowl then I rolled the tarts and chilled them in the refridgarator for an hour then baked the tarts itself. I honestly realized that it took an hour or so to put them in the oven compared to yeast goods or even stuff like cookies and brownies. The banana bread was supposed to be an hour (but maybe that’s my oven teacher also had the same thing and was baked for 30 mins instead).

Anyways the first stuff out of the oven is flaky, and they were hard to take out of the aluminum molder, but I took a bit of cupcake wrappers and wrap the tarts and also baked them for an hour. When the tart shells are done and what came out are cupcake wrappers, they look better as tart shells. So I baked them till I was about to go upstairs for bed and then I computed about the serving size for each tart filling and I was glad there was enough tarts per flavor. Then since it was getting late and teacher wants to make sure that the stuff everyone’s baking is more than one day. I had to agree to getting shut eyed anyways.

The next day after putting the tarts in the refrigerator, they came out looking fine, I just use the rest of the morning to make tart crumble to cover the tart first, there was enough to tarts, before making the last minute touches to the tart, my dad bought mangoes for the mango graham tarts. Then after making the tart crumble I put the filling, the first filling I did was the chocolate peanut butter crumble tart, since it was the easiest, I tried a method of putting whip cream in the microwave for 30 seconds and then putting it for an additional 10 seconds of putting it in the microwave the whipped cream was hot enough to put the chocolate and it ended up melting. I also melted creamy peanut butter for 30 seconds in the microwave and then mixed them together for the tart the last was to top it with the crumble and I’m done.

The second was a recipe of my own except the tart crust so I got a bit of all purpose cream then mixed it with mangoes and then with a thing now in the grocery called crushed grahams. I mixed them as a tart filling and then sprinkled some crumble to cover up the stuff. Afterwards the last one I made apple crumble tart, I used a no bake filling to make this one so I chopped some apples and using a stove, I boiled the apples and add some brown sugar, I also added white sugar beforehand, then I added a couple of other ingredients Like cinnamon while boiling. After boiling I put the stuff on the tarts and covered it with crumble and honestly. The tarts taste delicious, the only tart I haven’t tried was the chocolate peanut butter tarts but other than that, that’s fine.

Thankfully that was all there is to the baking exam and my last baking class for the semester before I move on to next school year. I think there’s more things to promise like continuing this business after the school year ends.