With the recent death of the Exeter Baking Club I have been trying to sort through all of the equipment and the tons of sprinkles we had acquired over the years. What exactly is a girl meant to do with a dozen rolling pins?! I was happy to see the EBC aprons (handmade by my mum) all go to new loving homes but I didn’t want to needlessly hang on to the rest. I don’t do well to dwell in the past, or particularly like thinking of the future so there seemed no reason to have this overflowing box of Baking Club stuff in my house just to remind me of what once was.
One of the things I did find whilst going through the box was several blocks of baking white chocolate, which was bought to make cake-pops. The use-by-date was still good so it seemed a waste to just throw it out and so I decided I would use it and make a white chocolate version of the Salted Chocolate Tart, minus the salt obviously!
Unfortunately things did not at all turn out how I had envisioned. The ganache filling did not set, not even after a night in the fridge. It was a real shame because it tasted delicious! I imagine it is something to do with the difference between white and dark chocolate and that you can’t just swap one for the other within the same recipe. Well, a valuable lesson learnt.
As I was attempting to make the tart I realised I would have some filling left over once the pastry case was full and so I ended up pouring the remainder over a sponge I had lying around. It proceeded to be completely absorbed. Again, not exactly what I thought would happen. Disaster? Actually, no! After a night in the fridge I sampled a piece and it tasted yummy! Served with some fresh strawberries it was delicious and I was just happy to have ended up with something edible from a series of baking nightmares.