Plum tarts

So yeah... I kinda went a bit crazy on the photographing front. Took about 50 photos of these tarts and had a hard time narrowing it down to ten to post here. But I'm sure you guys don't mind the photo spam. I mean, half the people come here probably just to get their dose of food porn right? So feast your eyes away! These tarts definitely are pretty to look at and I really do insist that you try making them so you can feast on them too. The plums loosen up in the heat and release their juices, which entangle with the sugar and butter to yield this rich, tarty, sweet filling. The tanginess of the plums work so well with the pastry. It definitely gives it that extra edge than say if it were a one note sweet fruit... boring... yeah. Although the pastry did turn out really delicate and crumbles in your hands, I think it really is a good pairing - the sharpness of the fruit with the gentle caressing crumbly case. Complimentary right? You can eat it with a spoon.

So yes, give it a go! The original recipe was for one 11-inch tart. But hmmm multiple little ones versus one large one? More is more? Yup, totally in this case. With the little ones, you get a higher pastry to fruit ratio in each bite than with one big one, which is win in my books! So go! Start baking. You have no excuses. You don't need any fancy equipment. Your hands are your mixer. If you don't have a weighing machine, rejoice! Because you don't need one. If you don't have tart cases, worry not, just use a cake tin. Or make little galettes. Or a big one, like this. If you don't have a rolling pin, worry not! Use your hands. You don't even need to use a wine bottle as substitute (which by the way did its job like a boss when my sister and I were baking with my cousin!). You don't even need a bowl to mix the ingredients in. The author of the recipe mixed her pastry straight in the tray. Ok, I think you get the point now, so here's the recipe!

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Plum tarts

Recipe adapted from Amanda Hesser

Serves 8

Pastry

3/4 cups wholewheat flour

3/4 cups all purpose flour

1 tsp salt

1 tsp blended vanilla raw sugar

1/4 cup olive oil

1/4 cup canola or rice bran oil

2 tbsp whole milk or soy milk

Coconut essence

Filling

About 4 plums, pitted and thickly sliced

2 tbsp all purpose flour

1/2 blended vanilla raw sugar

2 tbsp butter, cold

Preheat your oven to 200C. Grease your tart cases.

To prepare the pastry, sift together the flours, salt and sugar. Sift it three times to ensure uniform distribution of salt. Alternatively, stir it with a whisk. In a separate bowl, whisk together the oils, milk and coconut essence, then pour into flour mixture and stir together with a fork until just combined. Take care not to over work. Next, transfer the pastry into the tart cases or tart pan and press onto the base and the sides with your fingers. The pastry should be about half a cm thick. 

For the filling, mix together the flour and sugar then using the tips of your fingers, rub in the butter until the mixture resembles bread crumbs. 

Line the plums on the pastry in whatever pattern you wish. Sprinkle over the butter crumb mixture. It will seem like an excessive amount of butter crumb mixture but it's ok. If you're making little tarts, I suggest putting all the tarts in a tray, then putting the tray in the oven, for easier handling. Bake for about 20-25 minutes until golden. If you're making a large tart, bake for about 35-40 minutes. Take care when you're removing the tarts from the oven as they are hot and bubbly. Rest and cool before serving. 

Serving suggestion: with a dollop of natural yoghurt. Yum!

Lemon Tarts

In my second year of university, a good friend and I took on the roles of co-presidents for the University of Auckland Dessert Club. We were off to a shaky start as we were appointed these roles by the ex-president, rather than by vote of the members and committee. Initially were were reluctant to step into these heavy shoes as we had close to no experience of running events, let alone running a waning club with 500 members. But after knowing all but one of the members from the previous committee planned to stay on, with merely a few short weeks to get ourselves sorted, we decided to accept our roles. 

So off we went to recruit people from amongst our friends who we thought had potential and would assist us in building up the club. We borrowed money from my dad, worked day and night in getting membership cards designed and printed, hunted down the Auckland University Student Association people day after day to get the logistics and accounts sorted, we held many meetings to plan out events that we wanted to hold throughout the year and finally, we debut as a revived club during Orientation Week. O' week was a chance for us to regain the club's reputation. Everyday, rain or shine (and back then we didn't have enough funds to get a gazebo yet), we were one of the first clubs to set up and one of the last to pack up. We talked to almost every single person that walked past the stall, selling to them the plans we had for the club, listing them the sponsors we have and bribing them with chocolate frogs and Chupa Chups (unlike other clubs who only gave out yucky cheap artificially coloured lollies!)to get people to sign up. At the end of the two weeks, we managed to recruit a record number of members - about 600 people! You can imagine how exhilarated we were, and how dry our mouths must've been, talking to so many people. 

We ran many events that year. We started off with the Dessert Club orientation, pulling strings from friends to get us cheap Dunkin Donuts. Then there was Gelato night which was a success. Who doesn't love cheap gelato? And the new sponsor that we got, then known as Paradiso, now known as iStorm were incredibly generous, giving us half priced gelato and free hiring of their store space! Easter hunt got members running around campus solving clues and puzzles. But then there was movie day, which flopped like a hot air balloon punched with holes. We over estimated the numbers that were coming and ordered about 500 custard puffs and swiss rolls. We even hired a cotton candy machine. About 10 people turned up to that event. We gave away as many custard puffs and swiss rolls as we could, which were of course received with big smiles. We even bribed the security guard because apparently it is against the rules to eat in lecture theaters (which we hired out for movie screening). But we were still left with 400 puffs and rolls. In the end we resolved to selling them cheap around campus. We made a huge loss that day but thank goodness for kind-hearted people! Because we only used up a meager handful of candy, the cotton candy guy told us we didn't need to pay for it. But after that event, we learned something new - always have sign ups and sell tickets to confirm the numbers coming and always check the calendar when planning events. That weekend was bad timing as most people had tests! 

It was always difficult getting sign ups to events. Once we had to postpone our soiree because we didn't have enough sign ups. But then at the end of the year, we managed to tick off a whole list of cool events we did, such as pie eating competition, amazing race, chocolate give away, etc. And we finished off with a successful end of year party - the food was amazing, the venue was great (free pool! As in like billiards pool, not swimming pool, although that would've been awesome too) and people had loads of fun. 

I decided to stay on Dessert Club for the following two years, gaining more members and experience each year. The last year of being in the club, I stepped down into the role of web manager. It was the most successful year for Dessert Club. We had great events like Maid Cafe, Kapiti Quiz Night, Easter amazing race, the annual Gelato Night, annual eating competition, cupcake fundraising, cupcake decoration class, etc. We built our relationship with other clubs like Photosoc, the Cosplay Club and Auckland University Snow Club by having collaboration events and supplying desserts. We were even asked by the University of Auckland to feature as one of the clubs showcasing extra-curricular life on Courses and Careers Day. It was great. But these three years on Dessert Club, I've gained much more than just experience. Many friendships were forged. And it was these years that really cemented my passion for baking, food and catering. Boy all those days and nights baking and preparing food for events, they were incredibly difficult at times, having to juggle both studies and club responsibilities, but I loved every minute of it. There were moments when we were thinking why did we take on such a huge task, for example when we were sitting outside at our stall trying to sell tickets to events, with the cold brittle wind blasting on our backs and the IC people refused to let us set up inside. Or when committee members pulled out and we were left with 3 people to run the whole club. There were really stressful nights when I had very little sleep, with my mind like a roll of film running through everything that still needed to be done. But even in those moments, the thought of regret or quitting never crossed my mind. In fact, if you asked me what was the single best thing that happened to me in university, I would've told you, Dessert Club. 

After three years of running the club, I decided to move on. I felt as though I was ripping my baby from myself. A baby that I nurtured, cared, built. But it was time to venture on other journeys. This past year without Dessert Club, I felt both liberated and lost. It felt so weird having free time! Though I was thankful I could use that time to develop other skills. Occasionally though, I missed the planning and brainstorming of events, and our ritual of debriefing at Momotea after events. I suppose that's one of the reasons I started this blog - to fill that void, to have something to look forward to and to develop my skills. But several weeks ago, the committee this year asked if Peter and I would help them cater for their soiree. Without even a second's hesitation, we agreed. So, off we went again to plan the menu. We spent a day buying and sourcing ingredients, utensils, cutlery and plates. Then we spent another two days baking and cooking. It was so nostalgic! Peter and I laboured away, making five types of dessert - tiramisu, apple crumble pie, lemon tarts, chocolate mousse and salted caramel drizzled cronuts, and Peter prepped all the dishes for the mains. Everything was made from scratch, except for the Savoiardi. We were exhausted! But it was so satisfying for me. It felt great, making food for people, seeing their reactions when they saw how amazing the dessert platters looked and hearing great feedback. My only regret was that I didn't have time to snap some photos of the finished products, but here are a few snapshots of the dessert that I managed to take.

Mini lemon tarts with cream cheese icing (scroll down for recipe)

Cinnamony apple crumble tart

Cronuts, proofing!

As promised, here is the lemon tart recipe! 

[Lemon Tart]
Recipe makes 12 tarts

Pastry
Same as the one I used to make the apple, rhubarb and strawberry galette

Filling
Zest from 3 lemons
1/2 cup of lemon juice 
1/4 cup plain flour
3/4 cup raw sugar, blended 
1 tsp vanilla essence
4 eggs
Pinch of salt
Splash of milk

Icing (optional)
200g cream cheese, softened, room temperature 
50ml cream
3 tbsp raw sugar, blended
1 tsp vanilla essence
Zest of 1 lemon
Juice of 1 lemon

1. Prepare pastry as instructed. 
2. Line 12 tart cases with pastry. Prick bottom of pastry with fork. Blind bake at 180C for about 8-10 minutes. 
3. Meanwhile, prepare the filling. Combine lemon, flour and sugar together and whisk until the sugar has dissolved.
4. Whisk together eggs, vanilla and salt. 
5. Combine the egg mixture, lemon mixture and splash of milk. 
6. Pour into the baked tart cases and bake at 150C for about 10 minutes. 
7. Remove tart from oven and cool.
8. For the icing, beat together cream cheese, sugar and vanilla until creamy. Add cream and beat on slow initially, then increase speed and beat until well combined and light. Add the lemon and beat until combined. Pipe onto the cooled lemon tarts. Chill.
9. Serve cold. 

Filling recipe adapted from Butter Baking.

Apple, rhubarb and strawberry galette

These past few days we've been fortunate enough to be graced by the sun's glorious rays. It's as if the sun is teasing us, like an ice cream man handing out free samples of the delicious treat that won't be out until a few months later. But all the kids are happy and all the adults feel like kids again. Nobody's complaining (except about the seemingly eternal wait) and we're all making the most of it. But I'm afraid I've been feeling to indulgent, almost tricking myself to believe that it is the summer holidays again. I even picked up a book that's been on my bedside since March, neglected due to other more pressing matters. I realised, leisure reading is such a luxury. But I should do more of it. Take a breath in between the articles over articles that my head's been swimming in. I should make it a point to read every night before bed, even if it is just one page. 

I took a stroll at the park two days ago. The sun glaring down in between the scattered curtain of clouds traveling by. Only then did I realise spring has truly arrived at our doorstep. The flowers are so beautiful, red and yellow and white and blue and all the colours in between, shamelessly exhibiting themselves in this breathtaking gallery, fishing for compliments and praises. All these efflorescence that I know not the name of. They're here to shine and I gladly give them my attention. 

There's truly something in the air in spring. Something promising. Something exciting. Something sweet. Something that makes me want to spring up from my chair, hop out from the cave that's been my home for the wintering months. It's like fireflies that have been hibernating awaking one by one, and all flying in a circle around me, then guiding me towards the door, towards the warmth. Haha I don't even know if fireflies hibernate, or if they fly towards the light. It seems more possible that they fly in the opposite direction of light. But you know what I mean I'm sure, these magic dusts in the air, playfully pulling me. 

These first four days of mid-semester break, I've allowed myself to be pulled. How wonderful it was, to spend the half a day plonked on a park bench feeding myself the most tart lemon tarts ever (recipe coming soon!). How wonderful it was to be plonked a park bench without freezing to death! How soul nurturing it was to spend the day stirring the pot of pumpkin soup; to be caressed by the rice flour in my palms as I transferred it into a second pot that is filled with grated turnips; to sing along my sister the songs of Little Mermaid and be transported instantly ten, fifteen years back; and to fold the sides of a pastry origami containing ruby jewels of juicy sweet fruits. 

I suppose I should share this pastry plate of red gem with you! It was the first time I baked with rhubarb and what made it more special was that these stunning stalks were from my own garden! Ok, I admit, I didn't plant it, I wasn't the one that nurtured it, and I only knew about it when my mum told me to make something from it, but still! But oh, it's got such a lovely tang. It is true. You food people know it. It does go beautifully with strawberries and apple. And of course I added a squeeze plus more of lemon juice to it! (I seem to be adding lemon juice and zest to everything these days!) I devoured this glorious galette with some Greek yoghurt and it was delicious. Here's the recipe :)

[Apple, rhubarb and strawberry galette]

Pastry
80g butter
45g raw sugar, blended
1 egg yolk
1 tsp vanilla essence
zest of 1 lemon
165g unbleached all purpose flour
pinch of salt 
1 to 1 1/2 tbsp cold water 

Filling
8 little stalks of rhubarb, chopped 
2 medium apples, diced
a handful of strawberries 
juice of 1/2 lemon
1 tsp vanilla essence
2 tbsp raw sugar
1 tsp golden syrup 
1 tbsp cornstarch 

1. Cream butter and sugar until fluffy. 
2. Add the egg yolk and vanilla and beat until well mixed. 
3. Add the lemon zest and mix well. 
4. Add the flour and salt and beat on lowest speed until it begins to come together. 
5. Add in the water and continue beating gently until the dough comes together. Jude Blereau said the dough should be 'firm but not hard, soft but not moist'. 
6. Form into a ball and flatten. 
7. Chill in refrigerator for at least 30 minutes. 

8. Preheat oven to 200C. Line a baking tray.
9. Roll out dough into a disc about 3mm thick. Place on a baking tray.
10. Combine all ingredients for the filling. 
11. Pile filling onto the middle of the disc. Fold the sides of the pastry up. Take care not to fold the pastry over itself as this will make the pastry too thick and it will not cook properly. 
12. Sprinkle the pastry with raw sugar.
13. Bake for about 15 minutes. Then turn down the temperature to 180C and bake for a further 30 minutes. Make sure to keep an eye on it and if the pastry is browning too quickly, reduce the temperature of your oven. 
14. Serve, with a generous dollop of Greek yoghurt. 

Recipe adapted from Wholefood Baking by Jude Blereau (So in love with this book!!)

First Quiche

I love quiche. The first ever quiche I had was made by my boyfriend, Peter. Back then he was still studying to become a chef and he made the quiche as a practice one for his course. I still remember because he didn't have a quiche or pie tin, he made it using a cake tin. The quiche was so thick and huge. It looked pretty impressive until he put a knife through it and a pool of puddle started pouring out. He didn't sweat the mushrooms prior to baking. Admittedly, it wasn't the best quiche he made. But nonetheless it was a great first quiche. And since then he's made many much more delicious quiches - and yes, in proper pie tins. 
Since he's working full time now he's hardly had time to cook at home. So I thought I'd attempt it myself, you know, how hard could it be? I've seen him make it so many times. I'm sure I could pull it off. 

So today, as Auckland was blessed by its usual heavy downpour of winter spell, I thought I'd make quiche for my family for lunch. To be honest, I wasn't off to the best start. I'd slept in too late. We didn't have all the ingredients. I was feeling quite unconfident about making pastry. My dad was making grapefruit marmalade and we had to share our tiny kitchen. But those things couldn't deter me from making my quiche. The quiche will be made and it will be made today. 
Now now, who knew making quiche would take me THREE HOURS?! THREE. HOURS. Poor family was starving by then and my brother even started snacking on chips. I wasn't sure what my sister was surviving on though. Probably a secret stash of snacks in a her room. Towards the second half, I was feeling distressed from how long it was taking and from the hunger to just get the quiche done. All the while, my dad was peeling and cutting up a bucket-load (seriously it was a bucket-load) of grapefruit. Just calmly in his own little world. 

I was actually quite surprised at how it turned out. On one hand, it wasn't quite the glorious golden crown that I'd envisioned it to be. Well it looked pretty glorious, but the filling was lacking in some seasoning and some oomph - perhaps needed some sundried tomatoes to provide that extra tang. On the other hand I was pleasantly surprised at how well the pastry turned out. It took me an age to roll it out. I was worried that the time it took me to roll it out (why did it take me so long I'm not even sure) would cause the butter to melt, thus resulting in an un-short pastry. But it was perfectly fine. It had a nice crunch to it too despite (depsite? more like DUE TO IT) being on the further side of gold than I'd like it to be. All in all I think it was a good first quiche. No doubt I will make it again. I shall conquer you quiche let me assure you. 

And yes, I made mini quiches too! Aren't they just q-ute? 

[Vegetarian Mushroom and Potato Quiche]
Pastry
400g plain flour
1/2 teaspoon salt
200g butter, cubed 
100ml water

Sift together flour and salt. Rub butter into flour until fine bread crumb-like. Create a well in the middle and pour in the water. Mix gently until a dough forms. Place onto glad-wrap, pat into a flat disc and refrigerate for 20 minutes. Roll out pastry. Place onto buttered pie tin and bake blind at 180C until pale golden. 

Filling 
Olive oil
1/2 red onion, diced
4 handfuls of mushroom (I'd say there were about 15 golf-ball sized button mushies), sliced
1/4 head of cauliflower, diced 
1 capsicum, diced
1 large potato, sliced 
1 red chilli, chopped 
6 eggs
100ml milk 
1/2 teaspoon salt 
Pepper to taste
1 cup grated cheese 

Sweat onion, mushroom and cauliflower in olive oil until mushrooms have shrunken and deepen in colour. Remove from pan, but leave the 'juice' of the mushrooms. Place potatoes into the pan with mushroom juice. Cook until all juice has been absorbed. Remember to season as you go. 
Whisk together eggs, milk, salt and pepper. 

Place all vegetables into quiche crust. Pour egg mixture over it. Sprinkle grated cheese on top and bake at 180C for about half an hour or until golden. 

Serve as is or with chutney. 

The original recipe called for cream in the egg mixture, which was what I didn't have at home. I think it would've added some richness to the quiche but without it I find the quiche is still quite delightful (pun intended). 
You could use any vegetables like broccoli, spinach, kumara or whatever tickles your fancy. Adding some herbs would be nice too!