Lemon Curd Raspberry Tartlets
I figured there will be other vendors with cupcakes so I’m skipping that this year and instead will be offering a favorite tart of mine: Lemon curd raspberry tartlets.
As usual, I’ll be offering macarons in packs of two. My classic flavors will be in full force:
chocolate-espresso buttercream
hazelnut-salted caramel
pistachio bittersweet chocolate ganache
almond passion fruit milk chocolate
almond raspberry white chocolate ganache
almond vanilla buttercream
And new to Broad Appetit this year, my favorite Chocolate-Chocolate
Chocolate-Chocolate
Dark Chocolate Black Currant Ganache
Black Currant Ganache
and
Dark Chocolate Peanut Butter Ganache made with Richmond’s own Reginald’s homemade peanut butter.
dark chocolate peanut butter
All prices are $3.00.
Divine bouchées!
Cheers,
Rosa
Everything looks fantastic. The black currant is exquisite.
I had two of your regulars: chocolate-espresso buttercream and hazelnut-salted caramel. Simply divine.
With that kind of tasty preview, I really wish I could make a visit!
Thanks all!
Pjpink – thanks for stopping by! The chocolate espresso and salted caramel are the most popular.
Your macarons look so wonderful. May I ask about the raspberries on your tarts and those in the classic Ispahan–do you glaze them to preserve them?If not how do you store them until eaten and how long do they last please? Thankyou
Hi Susan,
I do not glaze my raspberries. I usually prepare the open faced tarts, the most is the day before and the Ispahan no longer than two days. both are refrigerated.