I love to improvise and experiment, sometimes the results are spectacular, other times not so much. Regardless, it always results in a learning experience. Such is the case with todays post.
Instead of going out to the store and picking up biscotti or amaretti. I decided to substitute the aforementioned ingredients with something I happened to have on-hand, Reese’s Puffs. The other adjustment I made, instead of using 6″ tart pans I used a 24 mini tart pan.
Initially was thought of just adding the puffs whole into the batter then realized they were pretty small so I sliced each puff in half (that’s dedication for ya…). The tartlets were delicious, however the puffs lost their crunch, not sure if it was because I sliced them in half or not.
I followed the same baking temperature and time, and place the rack on the lower third of the oven.
This weeks TWD post is being hosted by A Whisk and a Spoon, and Spike Bakes, the recipe can also be found on page 382 of Baking with Julia
