The client is a no-nonsense kind of woman, who knows exactly what she wants and her brief was quite specific; I am to provide a three course meal for a board meeting of six people tonight. The starter must be served plated and the main course is to be served buffet style. Dessert will be served when the members end their meeting, with coffee. As I don’t know what time that will be, I thought tarts – at room temperature – would be ideal. I had a bottle of figs preserved in ginger syrup that I have been dying to try. I could blind bake my pastry shells early this morning and make up my custard filling; et voila. Very conveniently, I recently purchased six Le Creuset mini cocottes which are perfect for both transporting and serving my desserts and provide the perfect opportunity of entering Tandy’s Bake Something Sweet (that you’ve never baked before) and her Le Creuset competition together in one post; something I didn’t think I was going to achieve this week.
My little puds may not be the most photogenic entry to this challenge, but they sure smell like heaven and I’m certain they’ll get a nod of approval from my strict client.