I have always been a big fan of peanut butter. Whether it was a peanut butter jelly sandwich or apple slices smeared with the stuff, I was addicted to peanut butter. Nowadays, I try to incorporate peanut butter into my baked goods to enjoy as much of the childhood favorite that I can. I’ve made peanut butter bark, peanut butter cups, and most recently, these peanut butter cookies. For me, peanut butter cookies are part of the holy trinity of cookies. Chocolate chip, oatmeal raisin, and peanut butter…you can’t go wrong with these three.
As a young girl, I didn’t enjoy many of the foods I love today. The list included eggplant, okra, and sun dried tomatoes, to name a few. Now, I adore all of these foods and try to incorporate them into my meals as much as I can. Sun dried tomatoes, for example, add tons of flavor and can be a wonderful addition to a breakfast quiche or a creamy pasta like this one. In fact, this sun dried tomato pasta is an absolute dream and will make everyone a fan of this pantry staple.
Last week, I shared a recipe for banana cream pie using a homemade custard recipe. Today, I’m sharing another delicious way you can use homemade custard by posting this recipe for brioche almond tarts. In France, there’s this wonderful pastry called a tarte tropézienne, and was a favorite of Brigitte Bardot’s. The pastry consists of one large round of brioche, split in half horizontally, and filled with custard. I was inspired by this pastry and decided to make a mini version by creating these almond tarts.