Translate (Bitte diese Google-"Übersetzungen" mit Vorsicht genießen!)

Showing posts with label tarts. Show all posts
Showing posts with label tarts. Show all posts

Monday, October 1, 2012

Fig & Frangipane Tarts

 We don't find Figs all year round in Germany.  They start to appear  late in summer and the season is short. The varieties are limited, green or brown/purple and they're either from Turkey or Spain or from some parts of southern europe.
I usually eat them as fruit, two bites and they're gone.   Or in a salad as a component with goats cheese.  No, I don't peel them like some people do. Such a waste !!
For a change, I decided to bake them - A delightful tart with buttery casing.  This dessert is perfect for autumn, serve warm from the oven or at room temperature with or without a dollop of whipped cream.

Tuesday, August 7, 2012

Coconut Cream Tarts

Spring was a blur this year and now we're already in mid summer.....I'm still blur !!
I'm spending alot of time in the garden where time seems to pass so quickly. Most of you will surely agree with me, the more plants you put into your garden, the more time you have to spend to maintain them.  Regardless what they are - shrubs, flowers, vegetables, etc.   Even an apple tree needs care.  Ever so often, I was close to ordering a tank/truck load of cement and pave the whole garden then cover the whole area with artificial grass for the sake of a green view  for the neighbours should they get inquisitive about a cement truck in my backyard !!
I am still catching up on posting some receipes which are still in 'draft' status, some new receipes for the coming semester courses, more photos, etc etc etc........
The word Sommer Holiday does not exist in this year's itinerary.

I do not own any QUICK MEALs cook book - Most of my daily meals are quickies.  So here I share with you my quickie tart.  It is similar to Portuguese Tart but with a typical asian touch.

You may make the pastry cases from your own homemade puff pastry.  I took the easy way out....I used store bought ones

Friday, May 20, 2011

Rhubarb Apple Crumble with Cheese Cream Cake

It is rhubarb season !  This incredibly sour fruit or vegetable was a stranger to me ...... until I came to Germany.  I cannot explain my facination with this 'stem'.  It's tartness as pink gooey mess of compote or baked, replacing apples.

 Look at the thickness -  1 stem weigh at least 350g.   Rhubarb season is short.  How short ?  Generally, soon as strawberry appears, it's arrivedeci rhubarb.  What I usually do is, cut the trimmed rhubarb into 2cm (1 inch) pieces,  pack them into 1kg bags and deep freeze them.  Imagine....having rhubarb compote in winter.    The tartness will make your toes curl and straighten afro hair at the same time. 

Sunday, August 1, 2010

Portuguese Tarts ala Lina

Portuguese Tarts a la Lina


  • 1 roll flaky pastry
  • 400 ml whipping cream (2 tubs Schlagsahne)
  • 5 eggyolks
  • 1 heap tsp cornflour
  • 180 gm sugar
  • grated lemon peel
  • 1/2 tsp vanilla essence (see this post)


Roll out pastry and sprinkle generously with flour.

Roll it up firmly with like a swissroll/log and divide into 12 pieces.

Flatten each roll (not sideways) with the swirl on top, roll out to about 10-12cm diameter.

Dust muffin pan generously with flour and gently press pastry to fit.

Place in fridge while proceeding with the filling.

Preheat oven to 250°C.

Place all ingredients in a saucepan. I used a plunger (Stabmixer) to whisk till well combined.

Cook over medium low heat, uncovered, stirring constantly with wooden spoon till custard starts to thicken.

Remove from heat immediately but continue to stir to make sure the custard is smooth.

Spoon custard into pastry cases and bake in preheated oven for 20-25 minutes or until pastry is golden and custard is firm.