its funny how things work sometimes. pickled sakura used to be one of my most sought-after baking ingredients until i managed to find it on rakuten two years back. i thought it was plentiful and could last me awhile and then two of my friends bought me more on their trips to japan (i didn't request for it actually). so now i have too much, 3 big packs in total. i think they would last me another two more years at least. not that i'm complaining, they're so pretty and versatile and lots of spring desserts use them. but i don't wanna make another batch of sakuramochi so i decided on something i've seen but never made before - sakura jam.
even though i hardly eat desserts these days, i still get the urge to bake every now and then. i've been wanting to recreate this coffee tart for quite sometime since i wasn't very satisfied with the infiniment vanille tart i made 2 years ago. the tart was too thick and the top was bigger than the bottom and looked really unbalanced. couldn't believe i actually went ahead with that. all in all, it was not refined enough by my current standard so i wanted to see if i could do a better job this time round.