Comments on: Fennel & Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/ A Fresh Perspective on Food & Fulfillment Thu, 24 Jul 2008 04:08:30 +0000 http://wordpress.org/?v=2.0.4 by: Chef Erik http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-10303 Fri, 11 Apr 2008 23:56:21 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-10303 I used to do a lot of raw foods, never seen anything like this. Looks so great, you have quite a talent. I used to do a lot of raw foods, never seen anything like this. Looks so great, you have quite a talent.

]]> by: Carmella http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-9240 Wed, 05 Mar 2008 01:44:43 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-9240 Russell, I've made these a few times (sooooo delicious!) but have been having trouble with the crusts. They turn out VERY oily and don't hold their shape when I turn them onto the mesh. Any suggestions? Thanks! Oh, and fabulous job, by the way. Your creations never fail to amaze me! From Russell: Thanks, Carmella. Try leaving them in the shells for longer than 2 hours, that should sort the issue with holding the shape when turning them out, that way they'll be firmer. As for the oilyness, I would say that maybe you need to process the pine nuts for less time, as they may be giving off their oil and once they do that there's no way of getting in back in - just pulse them in if you haven't already. Russell,
I’ve made these a few times (sooooo delicious!) but have been having trouble with the crusts. They turn out VERY oily and don’t hold their shape when I turn them onto the mesh. Any suggestions?
Thanks!

Oh, and fabulous job, by the way. Your creations never fail to amaze me!

From Russell: Thanks, Carmella. Try leaving them in the shells for longer than 2 hours, that should sort the issue with holding the shape when turning them out, that way they’ll be firmer.

As for the oilyness, I would say that maybe you need to process the pine nuts for less time, as they may be giving off their oil and once they do that there’s no way of getting in back in - just pulse them in if you haven’t already.

]]> by: Sarah http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-6123 Thu, 06 Dec 2007 04:40:11 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-6123 what kind of dehydrator do you use?I use the excaliber is it a big difference using a different dehydrator then any other brand? what kind of dehydrator do you use?I use the excaliber is it a big difference using a different dehydrator then any other brand?

]]> by: Russell James http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4424 Fri, 26 Oct 2007 00:30:58 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4424 Hi Emma, any tart case bought from a cookshop will work fine. Hi Emma, any tart case bought from a cookshop will work fine.

]]> by: Emma http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4310 Mon, 22 Oct 2007 17:40:48 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4310 Where can I get the tart moulds from that would go into a dehydrator? Thankyou*** Where can I get the tart moulds from that would go into a dehydrator? Thankyou***

]]> by: Dea http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4309 Mon, 22 Oct 2007 16:44:47 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4309 I made these 2 weeks ago and impressed my very traditional Italian in laws. They were amazed by these tarts and did not quite believe me when I told them it was raw. I served them as an appetizer/first course they were perfect. Thank you! :) xo Dea I made these 2 weeks ago and impressed my very traditional Italian in laws. They were amazed by these tarts and did not quite believe me when I told them it was raw. I served them as an appetizer/first course they were perfect. Thank you! :) xo Dea

]]> by: Russell James http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4278 Sun, 21 Oct 2007 09:14:28 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4278 Hi Lisa, Yes that's completely possible. You could also halve the base recipe, which should work to produce 4 tarts. But the great thing about the tart bases is that you can use them up by getting creative and fill them with whatever takes your fancy. Hi Lisa,

Yes that’s completely possible. You could also halve the base recipe, which should work to produce 4 tarts. But the great thing about the tart bases is that you can use them up by getting creative and fill them with whatever takes your fancy.

]]> by: Lisa http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4270 Sat, 20 Oct 2007 08:59:50 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4270 This looks delicious! As I'm the only person in my family who eats raw, and the base mixture is quite hard to reduce in quantity, I was wondering if it is possible to make a batch and freeze the bases til required? Thanks. This looks delicious! As I’m the only person in my family who eats raw, and the base mixture is quite hard to reduce in quantity, I was wondering if it is possible to make a batch and freeze the bases til required? Thanks.

]]> by: Russell James http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4162 Sun, 07 Oct 2007 20:48:38 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4162 Hi Beth, yes you could. That's what I did <a href="http://tinyurl.com/yrz8pz" rel="nofollow">here</a> Hi Beth, yes you could. That’s what I did here

]]> by: Beth http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4150 Fri, 05 Oct 2007 14:09:24 +0000 http://therawchefblog.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/#comment-4150 brilliant! could i use the same marinating technique on onions to make a onion and "goat" cheese tart? this looks very yummy! brilliant! could i use the same marinating technique on onions to make a onion and “goat” cheese tart? this looks very yummy!

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