TWD: Coconut Cream Tart Mad Libs

Sometimes I feel like my Tuesdays with Dorie posts get a little predictable. Maybe it's to be expected, when you bake something from the same cookbook every week, there's bound to be some repetition and overlap of sentiment. But it really struck me as I went to write this entry that I have said it all before. Maybe it was the post about the Pear Pistachio Tart, or the Banana Cream Pies, or the Chocolate Cream Tart, but somewhere in there, I've exhausted my supply of pastry cream-filled tart chatter.


So instead, of writing the same old thing, I thought we'd shake it up a little bit and do Food Blogging Mad Libs! Now you, too, can write my blog posts by filling in the blanks with the types of words suggested in parenthesis.

When I learned that this week's TWD recipe was _______________ [type of baked good], I was ____________ [emotion]. I mean, I have ___________ [past tense emotion] these ever since I was ___________ [age]! Truthfully, I was a little scared to make the ___________ [dessert component] because my ___________ [kitchen tool] is on the fritz, but I got my _________ [family member] to help me and __________ [action] the __________ [ingredient] with their ___________ [body part]. The end product was __________ [adjective]! It was as __________[adjective] as a ________[noun] and it had a __________ [adjective] flavor. My ________ [family member] especially _________ [past tense emotion] it and ate __________[number] helpings. Another ___________[adjective] recipe!

[If anyone actually does this, please tell me the results, because it was cracking me up just typing it.]


Truthfully, I thought this was great for what it was, which is to say, pastry-cream based tarts aren't quite my cup of tea. As always I greatly reduced the corn starch in the cream and found it to be much better that way, and I added toasted coconut to the tart dough, which might be my new favorite variation. Because of my personal preferences I was lukewarm on this, but my husband really liked it, and I think it's a solid recipe if you're a creamy tart lover.