Monday, August 6, 2012

When Things go Horribly Awry (but are still tasty)

Behold sweet failure.  I have been interested in all things pastry these days and this was an attempt to make an Italian almond tart.  The original recipe called for eggs, and I thought 2 tbsp of cornstarch and 2 tbsp of vegan cream cheese would do the trick to firm up the filling.  Boy was I wrong.  The tart shell was perfect and everything was going just great.  Then the baking.  Instead of firming up in the oven the filling liquified and boiled over.  Luckily, I had ignored Vegan Mom's advice to put a baking sheet under the tart (just in case).  As smoke billowed out of the oven I knew I had hours of scrubbing ahead of me.  The funny thing is we ate the tart anyway.  My niece and nephews and kids all thought it was great.  And, despite it looking like an almond bomb had gone off, I thought it tasted great too.  Back to the drawing board . . . .

17 comments:

CanadianBaker said...

At least the taste worked out for you, and that's the most important part. Have you tried replacing eggs with either half of a mashed banana or a tablespoon of flax meal mixed with 3 tablespoons of warm water?

BLD in MT said...

I always figure as long as it comes out edible it was okay. : ) Better luck next time.

P Workman said...

I am not familiar with italian almond tart, but you might get some inspiration from another egg and butter based tart here:

http://www.dietdessertndogs.com/2008/06/27/all-canadian-vegan-butter-tarts/

The Cheese Guru said...

Yeah, I won't lie to you. It looks awful, but, half of my baking escapades go to poo and I always eat them, because it tastes fantastic no matter what it looks like. Better luck next time!

Rob said...

You should try this using the Vegg. http://thevegg.com/

glutenfreehappytummy.com said...

it still looks delicious to me!! ;)

whatifandwhynot said...

Love love love love that you posted this! And so wish I could make some pastries, too, as here in France, it's not unusual to be invited for a 'galette,' and that means cake...and i hate being the weirdo vegan who can't indulge in the lovely goodies being offered! Alas, I have recently discovered a most annoying allergy to wheat, which would only make things ever so slightly more complicated...our lack of an oven is the real culprit! One day...

Karen's Vegan Kitchen said...

An amusing story. Thanks for sharing.

Karen's Vegan Kitchen said...

An amusing story. Thanks for sharing.

Gaura Rader said...

oh! i'm sorry about your tart. I posted about a failure recently also. It ended in a double failure which was all in all about 3 hours wasted kitchen time. First failure was a gluten-free vegan potato gnocchi (yea right). Although my little dumpling things held up okay the texture was really weird and not so tasty.
So, I figured I'd put olive oil in a baking dish, press my potato disasters together to make something of a potato layer and then topped it with daiya, homemade beetball "sausage", mushroom and green pepper. I mean, that would taste good right?
It was okay. the potato layer kind of came out like tater tots. But then, minutes after I sat down to try a few bites, I heard the baking dish explode. I had pulled it out while it was very hot and somehow or another it couldn't deal with the change of temperature. my disaster of a creation was now covered in glass. phooey!
also, i always tell my husband to put a tray under things he bakes. it's hard to clean an oven!

Adi Pantera said...

Hahah my goodness! My boyfriend and I have gone through similar situations as well. Yet, so far we have not had anything start a smoke. Glad to hear though that it was still edible! :)

Lindsay said...

Thank you for sharing this "failure" with us! It enables us vegan bakers and cooks alike to connect through the ever eventful trial and error we all go through as we make delicious vegan meals. :-)

My Recession Kitchen said...

Next time try my recipe, it's vegan and it works! I adapted it from a Williams Sonoma recipe.

http://www.myrecessionkitchen.com/2012/04/almond-tart.html

Meredith murphy said...

too funny! except the cleaning part ;)

what about agar agar to firm it up?

alex said...

Have you tried the almond frangipane from Vegan Pie In The Sky? It's a little different, very almondy and delicious.

nadi said...

To firm up the filling, try soy-yogurt or an half-banana :)
work marvellously!
Italian girl dixit B-) ciao Nadia

Veganyackattack said...

I find that most of my recipe failures happen when I'm baking something. For me, it feels like a total failure, but really I think it's just to keep me in check when I think I can go around replacing ingredients all willy nilly. ;)