Make tartlettes of course! I had some leftover ground pecans and a few tablespoons of butter (not enough to really do much of anything with) so I mixed them with a bit of flour to make a shortbread pastry dough, pressed circles of dough into some mini muffin pans, baked for 15 minutes, and voila! Mini tart shells! I could have filled these with any fresh fruit, but decided to try Julia Child's Creme Patisserie, which turns out to be super-easy (whisk egg yolks, milk, a little sugar, a little flour and the flavoring of your choice and heat). After piping into the shells I garnished each with a fresh raspberry and drizzled then with organic dark chocolate ganache. Just right to share with my bookgroup tonight!
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