Chocolate tarts filled with chocolate mint ganache and topped with mint glaze
What’s the most basic cooking skill? Boiling water?
Well, if it is, it’s something I have trouble doing. Yes, I can put water in a pot, set it on the stove and turn it to high. But it’s the subjective decision of when the water exactly hits 212 degrees. (I’m crazy enough to get a thermometer and find the precise time when it hits boiling.)
I mean is it when it just starts bubbling up, or a rapid boil, or somewhere in between?
This is most likely why, for the longest time, I couldn’t cook rice. I would either open the pot and find burnt rice or watery undercooked rice. Still to this day, I over boil it and have water spew all over the stove.
I wanted to make a traditional round pie for Pi Day this year, but things didn’t go as planned (check this out.) So, I tried again, intent on making a combo Pi and St. Patrick’s treat. These tarts were the perfect option. I used Creme de Menthe for mint flavoring, but I’d love to try again with mint extract for a more intense flavor.
PS: Enter to win $500 worth of HelloFresh meals.