What you learn to be the basis of a good marriage is often reflected by your parents. How they get along, work with each other as life partners is often subconsciously rubbed off on you and when your time comes, you try and act like that too. My time is very far off – it does not equal boy cooties (:P), more like a big framed picture of Leonardo Di Caprio from Titanic. Alright, if you insist I will hang that in my room.
But my parents, to me, seem like the perfect marriage. I don’t know if they believe in soul mates but I do and I know they are. They love each other, respect each other, regard each other and are the best of friends. And that is exactly what I wish to find someday. Leonardo was a little old but someday
Happy 20th Anniversary Ma, Papa. If anyone deserves this tart it is you. The fact that you guys will willingly share this tart means you have the most solid of relationships.
I can’t begin to express how much I learn from and keep learning from you guys – the way you tease each other. The way you let go of each others’ faults and work around it. The way you show much you care for one another through the little things you do. A surprise present. Making a favourite meal. Going down at midnight to get the other some cereal or a cucumber sandwich.
Oh yes, I know about those midnight feasts you hold without me – but I forgive you since it is just another expression of love
And I still have much to learn and much to change about myself before I can even dream of being like them.
There has never been or ever will be any selfishness when it comes to my parents relationship. They don’t work for themselves in this relationship, they work together. And I love them every moment for it.
If you put in the effort, the results will always be wonderful.
Happy Belated Anniversary to you guys – you are the epitome of a perfect marriage
*Raises glass filled with water* – “TO MY PARENTS“
Fresh Fruit Tart
Makes: 1x 23cm tart tin (It barely fitted so make 1 1/2 of the recipe is using a deep dish pie tin)
- 40g SR flour (cut down from 70g)
- 160g plain flour (increased by 130g)
- 30g caster sugar
- 120g cold butter, chopped
- 1 large egg (59g)
- 1 tsp vanilla essence (added)
- Place flours, sugar and butter into a food processor and process for approximately 20 seconds or until the mixture resembles breadcrumbs
- Add in egg and essence and process for around 15 seconds or until the mixture begins to clump together
- Form dough into a flattened circle and wrap in plastic. Refrigerate for 1 hour or overnight
- Let dough sit for 5 minutes out or until slightly malleable. Take one large piece of baking paper and sprinkle generously with flour
- Place unwrapped dough on top and sprinkle with more flour. Start rolling out until large enough for your dish (should be approximately 4mm thick and 29cm in diameter)
- Lift pastry and press into well greased tart tin.
***From here, I am using the method of making a pre-made pie crust from Baking Bites – my changes are still bolded
- Preheat oven to 218 degrees C
- Refrigerate tart for 10 minutes to let dough rest
- Using a fork, prick the dough all over on the base
- Place a large sheet of baking paper over the top and press lightly onto dough
- Pour baking weights or raw rice or beans on top
- Blind bake for 12-15 minutes (mine was starting to brown quite well by then as opposed to the 20 mins recommended)
- Remove from oven and take out pie weights and baking paper. Lower temperature to190 degrees C
- Bake for another 15-20 minutes or until golden brown (I put aluminium foil over my edges which had begun to overbrown
- Let cool completely
- Place plastic wrap carefully on top (do not unmold) and store at room temperature until needed
Vanilla Custard Pastry Cream [Eggless]
Source: School Recipes – From Vanilla Slice
- 1/2 cup caster sugar – if want sweeter add 2 tbs more
- 1/2 custard powder (I used specifically vanilla flavoured which made the custard initially take on an orange flavour)
- 1 cup thickened cream, divided in half
- 1 tsp vanilla essence
- 1 1/2 cups full cream milk
- Place custard powder, sugar and half cream into a saucepan on medium heat. Stir till boiling and thickens
- Remove off heat and while stirring add in essence, remaining cream and milk
- Immediately place back on heat and stir till mixture thickens
- Let sit for 5-10 minutes or until slightly cool (if not using that day, place plastic directly onto surface to prevent a skin forming and refrigerate – microwave in 20 second intervals to make easier in spreading on tart)
- This is undoubtedly the best custard cream in the world – I licked the spoon way too much!
- At both stages of thickening, it takes a lot of time and therefore constant stirring – up to 15 minutes for both – remember to keep stirring around the edges especially since this custard catches and burns quite easily
- Once the second batch of ingredients are added, it will feel like nothing is thickening for quite a while – just be patient and keep going and soon little lumps will begin to catch on your spoon and all of a sudden, the entire mixture will be creamy and custard-y and very thick (emphasis on the very)
**Make sure as much moisture as possible is drained from the fruit otherwise it tends to run into the custard
- 5 firm kiwifruit, cut into rounds
- 1x canned peach cheeks, drained
- 2 large passionfruit
- 3 cherries
- 150g strawberries, hulled (we did not have any so I had to use canned pineapple which did not go quite that well in the tart)
- Apricot jam
- Unmold tart
- Spread warmed custard cream nice and thickly
- Place all fruit on tart in desired fashion
- Refrigerate for 1/2 hour or more
- Gently warm 1-2 tbs apricot jam in microwave (20 seconds sufficed)
- Using a pastry brush, gently brush it on top of all the fruit until the tart looks shiny
- Refrigerate for 1 hour
- Bring to room temperature before serving
Enjoy my friends – tomorrow brings a last post until my guest post and then we shall see where we go from there