I had trouble making tarts recently. My tart dough shrunk the moment they entered the hot oven, which made me paranoid over the past days until i discovered today that the flour i had been using was actually high protein flour. I'm not sure if that's the reason why this happened, and the thing is i've never had this trouble back in KK before!! Can anyone explain why they shrunk in the oven when they looked pretty good on the moulds just before they enter? Or is it due to the cold climate, which brings about extreme temperature difference between inside and outside oven? Or ingredient problem?
Despite the failure, i decided to bake the dough as cookies and surprisingly, they turned out pretty good! (I stole mom in law's almonds, pistachios and cashew nuts hehe). Buttery and crunchy, and best thing is they're not sweet at all!! Hmm, love them!
As Hubby has already mixed the cream cheese batter for the tarts, i had to use it somehow so ended up with these cheese cupcakes with blueberries (canned) and nuttella chocolate and almonds. All gobbled by Hubby's friends last night.
Blueberry Cheese Cups
Nutella Almond Swirl Cheese CupsOne thing i learnt this time: Never waste anything although the original plan didn't work. Twist around and you may find something new and maybe even better.
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