Experimental Tart Dough

My very first try at making a tart!

 So I picked up these mini tart pans at Bed Bath and Beyond the other day. I don't normally make tarts. In fact, I've never made a tart!. It was an impulse buy.

What am I going to do with these mini tart pans?

Make a tart, of course.

I was fully planning on whipping up a small amount of standard pie crust dough to line one of the pans with, but while looking through various food blogs, I noticed a recipe on David Lebovitz's food blog for something he called French Tart Dough.

His French Tart Dough looked a lot like Cream Puff Dough (Pâte à Choux if you wanna be fancy) without the eggs!

His recipe calls for combining your fat, water, sugar and salt and slowly heating it in an oven for 15 minutes. This is done to slowly brown the butter and create a layer of flavor that way.

I decided to skip that and treat the recipe as if I was making a batch of Cream Puff Dough (minus adding the egg, of course). I quartered the recipe so it could fit one mini tart pan.

Small Batch Cream Puffs

Cream Puff with Vanilla Ice Cream and Strawberry Sauce

I love desserts. Then again, who doesn't? I'm serious though. Put any kind of dessert in front of me and I go right it, and have a hard time stopping.

No self control. It's such a shame.

If only I could make a small amount of my favorite treats without making a full batch and potentially eat it all.

Well, after messing around with ratios, I discovered I could in fact make a small batch of cream puffs.