The PeCAN’T Crust.

  • Underbaked yet charred pecan crustI am usually unflappable when I make baking mistakes (maybe because I make them on a sadly regular basis, or maybe because I’m a naively wide-eyed optimist and find ways to make lemon cornmeal shortbread tarts out of lemons and such).  But some screw-ups have the ability to seriously flap me, if that’s even a word.  You get my point.

    Take for example the pecan crust pictured here.

    Intended to house the decadent Chocolate Ganache Tart (that is simple and exquisite and worth waking up after midnight to inhale a third serving of), the recipe I found online for this crust was Horrible (yes, Horrible in caps).  I’m all about admitting user error in life, but have to say- this time it really wasn’t my fault.  The recipe (which I followed to a t) called for way too much butter,  so the crust was soggy going into the oven to begin with… a warning sign I blatantly ignored.  I guess I should have known better when the crust had to be spread with a spatula instead of “pressed” into the bottom of the tart pan.  I baked said crust for approximately ever, which did nothing to desoggify it.  Even after cooling it and hoping to the tart crust gods that it would dry up, soggy it remained.  I then had the bright idea to broil it, and did so until it (inadvertently) started to smoke.  The pecan’t crust was past the point of no return (as if it ever really had a chance).

    So I corrected the recipe, meaning that you won’t curse me when you make it- which you absolutely must make, really.  (Now, in fact.)  Cheers to the perfect peCAN crust.

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    September 12th, 2012 | More Sweets Please | 3 Comments | Tags:

3 Responses and Counting...

  • Regina @ SpecialtyCakeCreations 09.12.2012

    I’ve had a totally unusual amount of baking fails myself these days. But I claim it on foreign ingredients and switching to a gas oven ;)

  • More Sweets Please

    YES- ovens can be evil and they can screw up the best of intentions! (I put a thermometer in my oven and realized that the preheat light was way too premature… what a help that was.) You must have access to such great ingredients overseas- how much fun would that be?!?

  • Regina @ SpecialtyCakeCreations

    Haha…of course I mean *blame*

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