One day late – TWD: Tarte Fine


This weeks recipe for Tuesdays with Dorie was picked by Leslie of Lethally Delicious. It was extremely easy and quick to make. I made the ‘Playing Around’-version and also added some cinnamon to the apples: it was delicious!!!

Four weeks ago I started going back to college/university: I’ll be studying to get my Bachelor in Communication and am so glad that I made the decision to go back to school. However, this does mean that I will barely have spare time left as I work full-time, attend classes two nights a week and have to study.
I do want to keep baking and cooking things, but know that I won’t be able to write lengthy posts. Therefor as long as I have classes my posts will be pics and ‘One Sentence Posts’. When I do have time (e.g. during school holidays) I will try to write longer posts. 



Posted in Tart, TWD. 9 Comments »

>Asparagus Tomato Goat Cheese Puff Pastry Tart


This Saturday I picked up some more green asparagus at the market, I love asparagus season: just can’t get enough of them!! The other day I didn’t feel like spending a lot of time in the kitchen, but I also didn’t feel like ordering fast food. So I had a look at my fridge/freezer and decided to play with what I had on hand.

The oven was preheated to 400 degrees Fahrenheit. I thawed some puff pastry sheets and rolled them out, I then scored a line about 1/2 inch from the edges of the puff pastry to get a nice rim after baking. Two tablespoons of pesto were spread onto the center of the puff pastry and then topped with halved cherry tomatoes (9 whole, 12 half tomatoes). This was baked for 10 minutes.

Meanwhile I washed 400 grams of asparagus and used pencil-thin ones, if they were thicker I halved them length-wise. I layered these on top of the puff pastry and sprinkled some salt and pepper over them. I topped the asparagus with slices of soft goat cheese and popped the tart back into the oven for another 10 to 15 minutes until the edges of the puff pastry is golden.

Doesn’t it look delicious???

Here’s a close-up for you!! Yum!! Serve this tart with a nice salad and it’ll serve two.

>TWD: Mini Quick Classic Berry Tarts


When I turned 30 last year I had an afternoon tea party at home, the next day I took the leftover cupcakes and brownies with me to work. A couple of my coworkers were so enamored with my baked goodies that they asked me if I would consider baking some things for them to share with coworkers for both of their birthdays. Of course I told them that I would be more than happy to oblige.

Summer came and went, as did Sinterklaas, Christmas, Easter and several other special days and I had totally forgotten about my promise until my coworker approached me last week and asked me if I still wanted to bake for them. I had to check my schedule first to see if I had enough time and then said yes. My coworkers really wanted something chocolaty and two other fruity options. For chocolate I made brownies, I also made Dorie’s Yoghurt Lemon Cake.

For the final fruity treat I decided to adapt this weeks challenge for Tuesdays with Dorie. Christine of Cooking with Christine picked Dorie’s Quick Classic Berry Tart, which I loved!! This tart actually combines two delicious recipes: the sweet tart dough and pastry cream. I doubled the tart dough recipe and baked the tarts in my mini cupcakes/muffins pans covered with foil for 15 minutes and an additional 10 minutes without the foil, I ended up with 38 tart shells. The tarts I served at my coworkers birthday at work were topped with raspberries and blueberries. For the ones at home I used up my leftover blueberries and strawberries: huge hit!! Everyone loved them even if I did forget to add the drizzle of jelly on top of them!

The recipe can be found at Christine’s blog. For tips and tricks I suggest you read the P&Q. Go check out how my fellow TWD-ers tarts turned out here and leave them comments is you like what you see/read!

>TWD: Toasted-Coconut Custard Tart


Yeah, so I was right on time with my tart this time… Or at least with making all the parts, but then I decided to sit down on the sofa for a while while my tart crust was in the oven to bake. Big mistake!!! I fell asleep…. I only woke up because The Neighbour texted me. As soon as I realised that I had fallen asleep, I ran to the kitchen to check on my crust that was in the oven. Too late: it had already blackened and was of no use anymoren…. Not sure if I can fit in making a new crust today as I have to bake loads of cupcakes for my moms birthday. I promise my post about the Toasted-Coconut Custard Tart will go up later this week!!

This week Beryl of Cinemon Girl picked the recipe for Tuesdays with Dorie and she did an amazing job: she picked the luscious Toasted-Coconut Custard Tart. As soon as I saw the list of ingredients I simply knew I was going to love it: it’s basically a Pina Colada in tart-shape and my favorite Summer Cocktail is a Pina Colada.

Coconut reminds me of summer, so this was perfect to distract me from the dreary winter weather we’ve been having lately. The crust came together easy and I even managed not to burn it on my second attempt. The custard was equally effortless to make, although I did freak out at one point: I was whisking the custard, waiting for it to start cooking when all of the sudden it turned from liquid to looking curdled and then to almost solid….. But it still tasted great ­čÖé

This is a tart that I will be making again, I absolutely loved it!! The recipe can be found here at Cinemon Girl, go here to see what my fellow TWD-ers thought of the tart.

>My late TWD: Brioche Blueberry Tart


Yesterday evening I finally got around to making the brioche dough for this weeks TWD. When I wanted to add the filling today I found out that my plums where no good any more. What to do? I still had some beautiful blueberries in the fridge and some blueberry rhubarb jam that I brought back from Canada: a lovely combination!

I made half of the brioche dough and used my four mini-tart pans. I baked the tarts 10 minutes uncovered and 7 minutes with a foil tent. The dough was cooked to perfection and the blueberries were nice and succulent. Brought some over to my dad and he loved these!

The recipe can be found here at Chez Us, don’t forget to check out the TWD blogroll!
Next weeks TWD recipe: Raspberry Blanc-Manger

>TWD: Parisian Apple Tartlet (updated)


Just woke up on the other side of the world, feeling perfect despite the time difference!! Yes my friends, I’m in Waterloo, Ontario, Canada and loving it!! I can’t say I’m loving the Parisian Apple Tartlet as I haven’t gotten around to making it yet. The Parisian Apple Tart was picked by Jessica of My Baking Heart, go here for the recipe!!

After returning from my weekend at Disneyland Paris my last days at work were quite hectic, I was recovering from that terrible sick day in Paris and had to visit some birthdays and do some packing: so no time to make today’s Parisian Apple Tartlet for Tuesdays with Dorie.

Maybe I’ll get around to making it today as we have nog plans apart from planning my stay….
So go on and check out what my fellow TWD-ers thought of the Parisian Apple Tartlet here!

Update: Lisa and I had a friend over for dinner, Kim.

The three of us loved the Parisian Apple Tarlets. I actually made 6: 3 with a Golden Delicious apple and 3 with a Red Delicious apple. I added some cinnamon to the apples, ’cause I simply couldn’t resist…. Me being the cinnamon-lover that I am!

What’s there not to love about these tartlets? They are easy to prepare, you only need 4 ingredients! Okay, so I used 5 ingredients because I added cinnamon, but still….
And it just needs assembling, so no hard work of any kind!!

One tiny detail: my tartlets needed about 8 minutes longer than the 25 minutes stated in the recipe…
I paired the warm tartlets with next weeks Honey-Peach Ice Cream.
So here’s a little teaser…. Doesn’t that ice cream look nice and creamy?

TWD – Chocolate Cream Tart


Tuesday again, where did the time go?? Almost totally forgot about TWD this week. I made this one pretty last minute, like last evening! When I first started to bake I baked everything pretty much last minute, on tuesdays actually, but that made me feel rushed and sometimes I wasn’t able to finish the recipe on time. So I decided to bake ahead of time: so normally I would have baked next weeks recipe last weekend. But somehow everything got scrambled up the last few weeks. 



This week Kim of Scrumptious Photography picked Chocolate Cream Tart for us to make. Kim is a wonderful cook/baker with an amazing talent for photography, I go to her blog on a weekly basis just to look at the gorgeous pictures she takes of the food she bakes. Yum!


The crust is easily put together, this is my sort of crust! Throw everything together, no rolling: just divide evenly in the pan and pop into the freezer for a little while before baking. Easy peasy!I had some doubts about the chocolate cream however, mainly because the recipe looked really similar to the one for the banana cream pie which I didn’t like. Also somehow I had run out of semi-sweet chocolate, so I had to use milk-chocolate. I did taste a bit of the chocolate cream after it had cooled (about a teaspoon): Oh My God, this stuff is addictive!! I absolutely loved this!!!



I made 4 mini-tarts and I’m taking them all to work today, since we don’t have a fridge at work and it’s been extremely warm for the season I won’t add the cream on top as I’m afraid it will turn bad. Today I’m starting a week of Weight Care to jump start back into weightwatchers mode and I decided that I won’t be trying this, so I’ll get report later on whether or not the coworkers liked this one. Check out what my fellow TWD-ers thought of this tart here.


Sunday the recipes for May were posted over at TWD and now I know that May is going to be great!! Apart from my visit to Disneyland Paris and a daytrip to Paris I have these tasty recipes to look forward to:


May 5- Megan of My Baking Adventures chose Tiramisu Cake on pages 266-268.
May 12- Babette of Babette Feasts picked Tartest Lemon Tart on page 336.
May 19- Kelly of Baking with the Boys selected Fresh Mango Bread on page 45.
May 26- Beth of Supplicious decided on Chipster-Topped Brownies on pages 94 and 95.