Shhh… can I tell you a secret?
Shut the doors, don’t you dare touch that phone because what I am about to publicly reveal on the internet for the world to see must remain absolutely private ok?
I am totally putting my trust in you all here ok, my reputation could potentially shatter into a million pieces with any wrong, sudden moves…
But I do have reasons behind my actions, please tell me you will not judge, I personally would consider it a touch unfair. But then again, I can only convince you with my words as opposed to pleading.
*takes a big deep breath in*
Ok… you know all those cake mixes, muffin mixes and easy-to-access-treats in 5 minutes Betty Crocker makes and displays in just about every decent grocery store in the world?
I didn’t use them.
No, as tempting as her shortcuts and treats look I try and keep away from them. Fine, since I am about to confess anyway, yes I have used them once. God, you interrogators are good! This pressure is intense!
*Wipes away perspiration from the forehead*
Anyway, backing away from that, yes it was not a Betty Crocker mix. But something very similar.
I… I used… well…*whispers* ready made mini tart shells…
I know I know what you are thinking (and don’t you dare go gossiping, I am trusting you here!) but hear. Me. Out. Please.
I am in acquaintance with a lovely lady who is one of my idols because she is a food tech teacher and cooks like a god (dess)! She is also seriously sweet so on finding out my fellow foodie tendencies, she brought over a huge hamper of delicious ingredients and magazines to inspire me!
And thus came into my life the mini tart cases. They were so golden, and perfectly made and so cute and irresistible. I had to use them. It was that or just eat them plain and I was this close to doing so!
Now are you still thinking ‘Oh my god, this girl doesn’t even…’?
Because if you were in my position, you would definitely do the same
And if you wouldn’t then wow, would you be missing out on some seriously real-butter, soft and delicious pastry which went perfectly with the vegan (yay!) peach-rosewater curd I made!
So summery, so totally no baking and so perfect for 40 degree weather
Shortcuts… I think I love ‘em
Peach Rosewater Mini Tarts
Adapted From: Juanita Cocina (love this girl!)
- Pre-made mini tarts (or make your own like from this recipe)
- 2 cups fresh (or frozen and thawed) peaches, peeled – if fresh, try for as juicy as possible!
- ¼ cup + 2 tbs caster sugar (my peaches were perfect to eat but not sweet enough for the recipe so judge accordingly)
- ¼ cup lemon-lime juice
- 1 tsp rosewater
- 5 tsp cornstarch (corn flour)
- Tiny orange segments and mint leaves to decorate (optional)
- Roughly cube the peaches and try not to eat every single piece as you cut *guilty*
- Blend the peaches and the sugar together until smooth (this may take a while so be patient – if the peaches get stuck a little, use a Spatula to dislodge the chunks and continue)
- In a separate small bowl, whisk together cornstarch, lemon-lime juice and rose water until smooth
- Add the cornstarch mixture into the blender and keep blending till it is very smooth (mine was still slightly chunky due to the lack of juiciness so I added a tbs or 2 of water)
- Add the mixture to a saucepan to cook over a medium-low heat until it starts to boil
- Continue constant stirring but let boil for 2-3 minutes or until thickens
- Pour the mixture through a sieve and use the back of a wooden spoon to push the curd through (if you do not mind the slightest chunks, you may skip this part)
- Pour into a heatproof jar and let cool to lukewarm (the curd alone stays for a week in a fridge)
- Spoon the curd into each mini tart shell
- Decorate as desired then refrigerate (covered) till desired
- Try to serve as soon as possible because the crust can get soggy!
Enjoy mes cheris!