Friday, 17 June 2011

Baking marathon

I seem to be having a baking phase these days...Three different cakes, cookies and tarts for a high tea last week and now two birthday cakes on the weekend  -  and then I am mad at myself for having my blog-about queue folder a bit overcrowded.

Well, I am not sure yet whether Ill be able to share all the recipe during the next days or will be saving a few for later but since I have already uploaded few pictures from the high tea (it was not served on a high table though;), it makes more sense to complete the sequel first. So, get your sweet tooth ready as youll be soon craving tarts with a fruity, creamy filling...

You wont believe what actually brought me to the idea of making these luscious and fruity tartlets. Green lentils!

Ive lately bought about 3 kgs of the small dried beans that my husband has totally refused to eat but you cant expect me to throw them all in the bin. So the first idea my mind concocted was of using them as weight for making tartlets and I am proud to announce that it was certainly no flop. Let me share how to do that:

Deep Fruit Tartlets

Ingredients for the pastry:

200 g plain flour
100 g butter, chopped
1 egg
50 g icing sugar
pinch of salt

For the filling:

1 cup milk
1 egg yolk
1 1/2 tbs plain flour
pinch of salt
2 tbs sugar
few drops of vanilla essence

canned or fresh fruits of your choice
mint and chocolate to garnish

Mix flour, butter, sugar and a pinch of salt in a bowl using your finger tips until it resembles breadcrumbs. You can also do this in a food processor.

Now add beaten egg into this and knead gently. Make a ball of the dough, cover with cling film and place in the refrigerator for atleast 30 minutes.

Take out the dough from the refrigerator and knead again. Divide into six potions. Roll out on the counter, lightly dusted with flour or between two sheets of butter paper (whatever is easier for you).

Grease 6 small ramekins or your muffin tray and line the base and sides with the dough. Prick some holes with the help of a fork to avoid bubbles. Now place a piece of butter paper/foil on the dough and fill it with beans, pulses or rice. This is to put some weight on the dough to ensure against puffing and will help in holding its shape as well.

Bake in preheated oven at 200°C for about 15 minutes.

Let the tartlets rest for 5 minutes in the oven, then remove from the ramekins while still warm. It is recommended not to eat the rice/lentils that youve used as baking aid. You can, however, save these to reuse for the same purpose. Let the mini tarts cool on a wire and then fill with the custard and fruits.

To make the custard:

Blend all the given ingredients in an electric mixer. Transfer into a heavy based pan and cook on medium heat until thick. Remove from stove, put aside to cool. Tip: Always cover the custard/puddings with a lid or cling film to prevent skin formation on top.

Fill the completely cooled tartlets with custard and decorate with fruits of your choice. I had some fresh berries, canned peaches and red berry compote in the refrigerator, brushed them with ready-made glaze (you dont necessarily have to do that as its just for the visual appeal. A quick alternative can, however, be 2 tbs of jelly powder mixed in few teaspoons of water). Garnish with fresh mint leaves or grated chocolate. Tip: Use your fruit and vegetable peeler to grate chocolate!

Mamma mia, I`m so in love with these!!!


  1. yuuumyyy i have a watry mouth in its jsyt a pic!!!! i want to have it!!!!

  2. so glad about the baking marathon! post a recipe every day now :)