Sunday, July 27, 2008

Ginger-Fruit Tartelettes

Fruit tartelettes with a ginger-cardamom tart-crust and ginger pastry cream, adapted from Pichet Ong's "The Sweet Spot".




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2 comments:

  1. ktlouieJuly 30, 2008 at 8:46 PM

    It looks SUPER YUMMY !!! How come nothing I ever bake looks as good as your stuff? Is what I bake yucky or is my camera just crappy?

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  2. meagan louieAugust 7, 2008 at 9:27 AM

    Well, tartelettes have an advantage, because they get to be all colourful with the fruit...

    And, er, I probably spend far too much time playing with the angles/composition of the photos I take of my food...

    Try macro-mode and manual mode! I find that helps!

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