Monday, September 14, 2020

Babki Śmietankowe (Cream Tarts)

 I'm having way too much fun with this group, Baking Bloggers.  But this month was challenging. Well, the recipe I chose was. 

That dough, grrrrrr

At any rate and to stop rambling on.  The assignment this month was to bake something from Poland.  Sue of Palatable Pastime is our hostess.  We bloggers do get to vote on a theme for the month, and this month it was Poland.   

I'm not that familiar with Polish cooking apart from pierogies, which I absolutely adore, and need to  make again.  (note to self)

So I went to my favorite cookbook resource, not google.  And found this recipe in the Poland section.  The cookbook series is Women's Day Encyclopedia of Cookery.   It also happens to be the first cookbooks I pick up when I'm looking for something a little different.   

I made these Cream Tarts, at least that's what the original recipe called them. 

Babki Śmietankowe (Cream Tarts)

 

I think they actually should be called Custard tarts?

Babki Śmietankowe (Cream Tarts)


I will say I will probably never make this again, unless I fancy up the custard a little more. It was lacking, something.   

Not to mention that the dough, well, let me just say this, it would not behave.  It kept breaking apart when I tried to roll it out, and I ended up adding a teaspoon of heavy cream to it, just so I could roll out some of it. 


 

Babki Śmietankowe (Cream Tarts)

Yield: 6 tarts
Author: Sid's Sea Palm Cooking -
Prep time: 10 MinCook time: 30 Mininactive time: 10 MinTotal time: 50 Min

Ingredients:

Dough
  • 1 cup Sifted AP flour
  • 4 1/2 tbsp soft butter (melted)
  • 2 egg yolks ( Use large eggs or 3 small egg yolks)
  • 3 tbsp. icing sugar
  • 1 tsp. Heavy Cream
  • butter for lining tart molds
Custard Filling
  • 3 egg yolks
  • 1 tbsp sugar
  • 1/2 tsp chocolate rum extract (you can use vanilla extract or your own favorite liqueur or extract here)
  • 1 cup heavy cream

Instructions:

Dough
  1. Sift flour, combine with butter, egg yolks, cream and sugar and divide into 3 parts. Roll out 2 parts. Butter fluted tart molds and line with the rolled out dough.  
  2. Cut out the 6 rounds to top the custard in the filled tarts, set aside.
Filling and assembly
  1. Whisk together the egg yolks, cream, sugar and extract.  In the top part of a double boiler combine cream with egg and sugar mixture and cook, stirring constantly, until mixture thickens. Do not let it boil. Allow custard to cool and use it to fill the pastry lined pans. Cover filled tarts with remaining dough the rounds you already rolled out.  Bake in a pre heated oven 350 degrees for about 30 minutes.  The custard will set completely makes about 6 medium tarts.

NOTE:  The original recipe did not call for cream in the dough. I found it too hard to roll out, as originally written so I added the cream.  

Created using The Recipes Generator

Baking Bloggers

September 2020: Polish Baking

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

18 comments:

  1. That definitely looks like custard to me too! If you ever do make these again, just use your own favorite crust recipe. Bet your little tarts were tasty!

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    Replies
    1. I will, that crust,very frustrating, and I will flavor the custard, I'm thinking a little candied ginger or cardamom would go well here.

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  2. I'm sorrry you had so many problems with this recipe. I'm glad you decided to share it with us so we don't make the mistake of choosing it for ourselves.

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    Replies
    1. It was a challenge, but I persevered. And, I did want to share it, even thought it wasn't perfect.

      Delete
  3. I love cream tarts. I'll have to give this a try with my own favorite crust. Thanks for sticking with us though.

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    Replies
    1. I think with a little bit of tweaking, this could be good.

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  4. Way to hang in there! I love your honesty!

    ReplyDelete
    Replies
    1. I do like to be honest about what happens in my kitchen, usually, at least when it comes to making a new recipe. The dough here was frustrating, but that's OK. I made them anyway.

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  5. Mine was challenging this month too. Still sounds delicious!

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    Replies
    1. Challenges are good, but... If I make these again, I'll flavor the custard though. They were a touch too bland, for my taste.

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  6. Disagreeable dough is so annoying! It definitely looks more like a custard to me too.

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  7. I love hearing when things go wrong as much as they go right - we learn a lot from both experiences for sure. They look delicious - frustrations and all!

    ReplyDelete
    Replies
    1. Exactly, I hate making a recipe from another blogger and finding out that they tweaked something to make it right but didn't bother detailing what they may have done to make it work. I've had my share of offerings to the 'kitchen goddess' and I'll tell you about it as well.

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  8. I think "cream" is more the direct translation of the name, but agree given custard tarts elsewhere, these do look similar. And sure tasty either way!

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    Replies
    1. I took the name and translation directly from the cookbook, and didn't want to americanize it, if that makes any sense. I also wanted to make them exactly as written, without changing anything to make it more 'friendly', instead trying to keep it as authentic as written.

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  9. Sid, I have this set of cookbooks also. They were a shower present before I got married 56 years ago. I still use and love these books today. I have many cookbooks and some with just Polish recipes in them. Will definitely try this recipe.

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  10. I also have this set of cookbooks. I received them over 56 years ago when I was married. I love them and have enjoyed them. I will definitely try this recipe

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