*Ding ding ding* Gather ’round, folks, for the ultimate fight for Aussie Sugar Supremacy! In the first corner, the traditional favorite, the Lemon Lacerator! [crowd cheers] And the the far corner, the newer version that’s gained quite a foothold in the hearts of the people, Ragin’ Raspberry! [crowd cheers again] Who’s YOUR favorite? Place your bets now!
After making both kinds, here are my notes:
-The mock cream used in the raspberry variety is essentially butter jello. I was expecting it to be more like cream, but if I had known in advance what the end consistency would be like, it might have been easier to work with.
-Though the raspberry recipe calls for butter at room temperature, I would recommend keeping it chilled until about 5 minutes before you use it. My room-temperature butter was too warm and ruined the cream, so I had to make it again.
-Make the icing a little stiffer than you think it needs to be, and use the thinnest layer you can – anything more will overpower the flavor of the tarts.
Got any tips for making them better? Think the wrong tart won? Let us know your favorite in the comments!