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  1. Finally! I bought a set of these exact tins at a Vintage Market and have never used them. I thought they were too small for clafoutti and I couldn't translate the Norwegian recipe on the box.. Found this randomly on pintrest! Thank you thank you!

  2. The great thing about cultured butter is the thick creamy buttermilk that you get when you strain the butter. It's as good as the butter. You're right about the mold it is dang cute, but a bit of work to season. The filling is very similar to frangipane just a bit eggier. You could easily substitute frangipan. I hope you love them.

  3. Oh wow! I just clicked over from the CCN facebook page and am SO excited about these and the idea of making your own cultured butter (are you SURE it's not worth it to buy a butter press? it is the cutest thing i have ever seen!). I make my own butter every year for the holidays and never knew I could have been making it cultured! The filling for these tarts reminds me of frangipane, which I made as a galette filling recently. It was amazing. I will have to order some tartlet molds so I can try these! Thanks for the inspiration 🙂

  4. What a wonderful thing, Janet! Making cookies and raising money for kids with cancer is fantastic! (And I found some new food blogs with links from your friends!). I think I'll be hunting for the little tins and making these soon!
    Cheers!

  5. These are perfect for my Christmas Cookies and Milk FHE/Open House!! I've been looking for great cookie recipes that can be made a few days ahead so I don't have to bake 300 cookies in one day! Once again, thank you!! Nan

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