Notes about Recipes in this book

• Chocolate-hazelnut tart

  • rionafaith on November 27, 2019

    Cranberry filling is VERY sweet and almost like a pecan-pie like. I don't have a 9" square pan so I used a 9" round and had a bit of extra cranberry-hazelnut filling, but I used all the ganache. Crust method is a bit strange and fell into pieces as I tried to transfer it to the tart pan, so I ended up pressing it in in chunks instead. It also wasn't a very crisp or flaky crust, more crumbly and almost soft. Perhaps it was underbaked, but I went a couple minutes longer than called for and it's so hard to tell on a chocolate/dark colored crust when it's done! This was good, but wasn't as big a hit as other holiday desserts have been in the past, so I probably won't repeat it.

• Lemon ricotta poppy seed scones with poppy seed streusel

  • Shewi128 on May 04, 2023

    I did not make the streusel, and I also used the food processor. I also froze them ahead of time to throw into the oven for a quick breakfast. They turned out well if you bake them a little longer as they were frozen. I always find poppy seed goods to be a *little* dry, so I added a simple lemon glaze. I would make this again, maybe with the streusel next time.

• Vanilla bean and cardamom scones with vanilla bean glaze

  • Shewi128 on May 22, 2023

    Cross-posted: My son thought these were one of the best scones ever. The texture was light and the vanilla flavor was prominent. I loved them. I would definitely make them again. Don't skip the vanilla bean glaze.

• Pumpkin pie crumble

  • apattin on November 25, 2017

    Made the day before and it was not a good idea. Shortcrust was soggy. Otherwise it was a good cake.