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Cooking Tarts for Ballet? [x-post r/cooking]
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I have been tasked with cooking tarts for a ballet production, and need to know how to make something that looks like a tart from the audience, and isn't completely foul tasting, but also won't sit in a dancer's stomach. One of the leads has to eat anywhere from 5 to 10 tarts per show, so how can I make something lightweight? I have thought of using filo to make the shell, then make a jello and mix it with whipped cream before it sets, then use that as the filling, but I would like to hear your thoughts on the matter.
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