Tart exploration

This was such a beautiful failed experiment. 

It never really failed completely each time but It always failed eventually.  The problem with Philo- dough is that its crispness doesn't cope well with anything heavy or wet in it. Which is really all you ever want in there because you want something creamy and rich inside to offset the crispness.. Unfortunately not only is this something you have to do the day of - you really have to do it... the hour of.. or like... moments/minutes before hand. These things may look lovely, but as the creamy filling sets in it starts to soak the philo dough and all of them go soggy at nearly the same time. Everybody loves the look of them and the taste but as soon as the philo dough goes soggy nobody wants them anymore. 
Then your left with a half a tray of soggy tarts. Bleh. 

They're very pretty and tasty for their limited shelf life. I give them a half an hour with anything creamy in them. Not quite sure how to combat this yet. I really suspect anything that was made from any kind of liquid at any point in time - even just whipped cream or cool whip would cause this effect. 

They really are deceptively gorgeous though. I hope I figure out the flawless mary-tyler-moor-esqe secret to them one day. 

hmm... perhaps a candy coating would seal the inside? Maybe... candy melts or chocolate? Interesting... 

Here's another example of the ever-back log of things I have yet to upload... At this point this piece is from... I want to say more than two years ago... *shrugs* I do what I can - when I am able.