Sucre, dried tart cherries and bitter sweet choc cookies

I have a confession to make, I always have left over sucre when I make a tart. Always, so this week I made a concerted effort to reduce my waste in that department. I did make cookies for the past two weeks (seriously 2 weeks of creaming and refrigerating) so I was feeling rather cocky on the cooky front. 

These were made with the left over sucre dough, some dried cherries that were hanging about and some bittersweet chocolate that I chopped up. I simply integrated the ingredients into the already warm sucre, rolled it into a log, wrapped it in plastic wrap and then put it in the fridge overnight. The next morning, I unwrapped it, cut it into around 1.5cm rounds, and baked it on a tray lined with baking parchment for around 15min (at 350F). 

They were pretty amazing if I do say so myself. 

Custard Tarts with Pomegranates

I had some left over pate sucre, and this was meant to enable me to use some utterly gorgeous concord grapes, but needless to say I screwed up. So I decided to make simple custard tarts with some fresh pomegranate seeds as decoration. The custard was flavored with a marzipan liquor we bought in Germany, these worked alright, although they are a tad ugly.