Tuesdays with Dorie (Baking Chez Moi): Cream Cheese and Toast Tartlets

Tuesdays with Dorie Greenspan Cream Cheese and Toast Tartlets on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Baking Chez Moi is a curious sounding one: sweet shortcrust pastry filled with a cheesecake-like filling and topped with tiny cubes of bread that have been pan fried in butter then tossed with a little cinnamon, cocoa powder and sugar – kind of like a crunchy breakfast cereal. Sounds… uh… interesting, right?

Baking Chez Moi Dorie Greenspan Cream Cheese and Toast Tartlets on eatlivetravelwrite.comI actually cheated a little because I had pre-made tartlet shells in my freezer leftover from some recipe development and I used those so this dessert came together in no time at all.

I used dark rye bread (also leftover from recipe development) and it not only looked pretty on top of the cream cheese, but it tastes wonderful – kind of like a rye cinnamon toast. I also didn’t need to use gelatin (really avoid using it unless I absolutely have to) as the cream cheese, sugar, heavy cream and vanilla stayed fairly solid (as in, it wasn’t going to collapse in the pastry) and was, indeed “pipeable” without needing the gelatin. It was also fine a day later so, actually no gelatin needed for the tiny tartlets. Maybe if you made a full-sized tart and needed to slice it, you might need the gelatin…

In any case… the taste?

The combination of the pastry, cream cheese filling and toast bits really did sound odd until I tasted it. WOW. SO good. So unexpectedly good!

Get the recipe for Dorie Greenspan’s Cream Cheese and Toast Tartlets on page 176 of Baking Chez Moi.

Baking Chez Moi Dorie Greenspan Cream Cheese and Toast Tartlets on eatlivetravelwrite.com

Baking Chez Moi CoverTuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon  (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

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