substitutions may carry penalties…

March 4th, 2008 Laura

Last month (February) I made a couple of new recipes from the then-current Woman’s Day magazine. The Cocoa Oatmeal jumbles (basically oatmeal raisin cookies with a healthy dose of cocoa powder mixed in…I must say it tastes better than it sounds) I sent to my 7-year old twin cousins in California as part and parcel of their birthday present parcels. However, I got ambitious and made the Tropical Tart for consumption at home. I made two substitutions: #1: I substituted a pre-made chocolate crumb pie crust for the crushed Chessmen cookies rather than doing it myself (this went well) #2: I listened to my mother’s plea for a low-fat dessert and substituted whole milk where the recipe called for cream. (This went horribly). All seemed to be going well enough as I mixed the ingredients, but the chocolatey substrate in which were embedded the chopped macadamia nuts failed to completely firm up in spite of my following the other directions to the letter, so when I cut into it in front of my my family, it was literally a flop, as the bottom layer which was supposed to be a firm base for everything else turned out to be a runny mess. The next day I found that the extra time the leftover remaining tart spent in the fridge did not improve the runny bottom situation by much. Does the extra fat in cream _really_ help that much to hold it together? Please, home economists and food scientists, write in and answer this for me!

The Tropical Tart Recipe

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