I know its been a while since I posted something nice, a lot of cooking and baking has been going on but I just haven't had the energy to take pictures and go through the rigmarole of thinking of ways to photograph the food.
Remember my workout stories? I was pretty regular with the walking/running routine until this sharp leg pain rendered me immobile, even sitting was a chore. The doctor recommended pain killers and a week off from exercising. So, I have just been thinking of the walking track and sighing in vain.
I made fruit tartlets this weekend as a dessert and also to practice my pastry technique. They came out great! You just have to take my word for it 'cos I do not have pictures except a really lousy one. My recipe made 3 tarts.
Chocolate Fruit Tartlets
For the pastry:
6 tbsp butter
4 tbsp brown sugar
2 tbsp cocoa powder
1/2 cup all purpose flour + more for kneading
1 egg white
For fillings:
1 tbsp milk
2 tbsp granulated sugar
5 tbsp cream cheese (I used Britannia's processed cream cheese)
3 tbsp jelly (any flavor - not powdered, prepare jelly beforehand per instructions on packet)
Sliced and cut fruits of your choice
Heat butter, sugar, and cocoa powder on low heat in a saucepan. Remove from heat once butter melts and add the flour. Once all the flour has been incorporated, add enough egg white to bind the dough.
On the kitchen counter, sprinkle some all purpose flour and knead the pastry till smooth but soft. Shape into a ball and chill for 30 minutes, after wrapping the dough in greaseproof paper or butter paper.
Lightly oil 3 tart tins. Roll the pastry dough between two sheets of butter paper and line the tart tins with the dough. Poke holes in the shells with a fork and freeze for 15 minutes.
Preheat oven to 180C and bake the tart shells for 8-10 minutes. You can place kidney beans wrapped in aluminum foil to avoid the tart base from poofing up. Remove during the last two minutes of baking.
While the tart shells are cooling, slice and prepare the fruits you want to include in your tartlet. Dip each fruit individually in the jelly for glazing and leave to dry.
To prepare the filling, whisk the milk, sugar, and cream cheese till smooth.
Once the tart shells are cool, drop a teaspoon of jelly in each and about 1 tbsp cream cheese (more if you want). Layer the fruits on top and serve cold!
Optional: Instead of the cream cheese mixture, you can add whipped cream too.
Remember my workout stories? I was pretty regular with the walking/running routine until this sharp leg pain rendered me immobile, even sitting was a chore. The doctor recommended pain killers and a week off from exercising. So, I have just been thinking of the walking track and sighing in vain.
I made fruit tartlets this weekend as a dessert and also to practice my pastry technique. They came out great! You just have to take my word for it 'cos I do not have pictures except a really lousy one. My recipe made 3 tarts.
Chocolate Fruit Tartlets
For the pastry:
6 tbsp butter
4 tbsp brown sugar
2 tbsp cocoa powder
1/2 cup all purpose flour + more for kneading
1 egg white
For fillings:
1 tbsp milk
2 tbsp granulated sugar
5 tbsp cream cheese (I used Britannia's processed cream cheese)
3 tbsp jelly (any flavor - not powdered, prepare jelly beforehand per instructions on packet)
Sliced and cut fruits of your choice
Heat butter, sugar, and cocoa powder on low heat in a saucepan. Remove from heat once butter melts and add the flour. Once all the flour has been incorporated, add enough egg white to bind the dough.
On the kitchen counter, sprinkle some all purpose flour and knead the pastry till smooth but soft. Shape into a ball and chill for 30 minutes, after wrapping the dough in greaseproof paper or butter paper.
Lightly oil 3 tart tins. Roll the pastry dough between two sheets of butter paper and line the tart tins with the dough. Poke holes in the shells with a fork and freeze for 15 minutes.
Preheat oven to 180C and bake the tart shells for 8-10 minutes. You can place kidney beans wrapped in aluminum foil to avoid the tart base from poofing up. Remove during the last two minutes of baking.
While the tart shells are cooling, slice and prepare the fruits you want to include in your tartlet. Dip each fruit individually in the jelly for glazing and leave to dry.
To prepare the filling, whisk the milk, sugar, and cream cheese till smooth.
Once the tart shells are cool, drop a teaspoon of jelly in each and about 1 tbsp cream cheese (more if you want). Layer the fruits on top and serve cold!
Optional: Instead of the cream cheese mixture, you can add whipped cream too.
That is seriously gorgeous... you've inspired me to get cooking on a cloudy, dreary day :) Thank you!
ReplyDeleteI'm new to your blog and the tarts look great! I have yet to bake one. I should probably look into doing that soon.
ReplyDelete