sponge castles baked in dariole moulds (also called madeleines in some regions).
this recipe for Congress Tarts leapt out of the book at me (in my case, I found the recipe in a book called 'The Book of Old Tarts', by Elizabeth Hodder), as I was searching for a recipe for this month's Tea Time Treats challenge. The brief this month, set by Jane at The Hedge Combers blog is to make something for the tea table in which eggs play a role. To me, that meant that eggs ought to play a dominant role, as in meringues, custards, quiches, mousses and similar products. My problem was finding something which would fit into my normal baking programme, which is restricted at the moment due to a need to lose weight, and remaining Christmas treats still in the store cupboard. I needed something small, as well as tasty, and this recipe fitted the bill, as it looked possible to scale it down a bit without any problems
As you can see from the photo below, the excess pastry was made into a raspberry jam and coconut turnover, to make the most of the delicious raspberry/coconut combination. The turnover was filled with 3 heaped teaspoons of raspberry jam and a tablespoon of desiccated coconut, and was sprinkled with a little more coconut before baking.
click here to see the rules) is a monthly challenge to bake for a good old-fashioned tea table, following the theme set by that month's host. It is hosted alternately by Karen at Lavender and Lovage, and a new host, Jane at The Hedge Combers. Jane chose the theme of eggs, and will be posting a round up of entries at the end of the month.
If it's not obvious from my description of Congress Tarts, I feel they are a good entry for TTT because the filling uses egg whites to bind and raise the macaroon mixture.