First Post! My Not so Classic Tart and Me

Those who know me well won't believe what had happened to me during these last few years. Out of the blue, a teenager me who had thousands of reasons to not to get her hands dirty in the kitchen, decided to take Culinary Arts and Business major at uni. I did not even know how to cut an onion nor how to bake a cake, but with a big dream and my 'what the hell attitude' (like what Julia Child said), my hands started to get burnt, cut, burnt, and even sliced (ouch..).

From times to times, I realised how passionate I am to work in this field, especially in pastry. Hoping to work as a chef, I became a dishwasher with a big hope to get promoted. Well, I was not patient enough, so I started to work for free as a pastry chef in a well-known hotel in Wellington, NZ.

And my life began... I started to work in couple of places as a pastry chef and spent an hour or two in the kitchen to try and modify recipes. I have been desperately wanting to have a blog for a while, but, I am not the best writer nor the best photographer which absolutely an unfortunate. But hey! everyone starts somewhere, so here I am after years of dreaming to have a blog, I am proudly posting my first ever creation in this blog...

Passionfruit and Lime Curd Tart

with toasted coconut marshmallow (yes, you read it right: marshmallow!!) and ginger praline.

(Serves 12 mini tart 6cm)

Sweet Shortcut Pastry

170gr plain flour

80gr butter (cubed and chilled)

80gr caster sugar

1pcs egg (beaten)

Sieve flour into a bowl and rub the butter into the flour until they form breadcrumbs.

Add caster sugar and mix well.

Make a well in the middle, add egg and mix until incorporated into the flour mix.

Bring the dough together to form a ball, then flatten dough into a disk, cover with glad wrap and chill for 30 mins.

Grease the tart cases. Lightly flour your kitchen bench and roll out the pastry into 2mm thickness. Cut the rolled pastry (5cm larger than the tart cases). Line the tart cases and cut off the excess dough.

Blind bake at 180C for 15 minutes and bake for five minutes more.

Passionfruit and Lime Curd

2pcs eggs

150gr caster sugar

120gr passionfruit pulp (with seeds)

30ml lime juice

2tsp cornflour

70gr butter (cubed)

In a pot, heat passionfruit pulp and lime juice until just before boiling.

Mix eggs, sugar and cornflour in a bowl.

Pour hot passionfruit and lime juice into the bowl of sugar mixture, whisk and pour it back to the pot.

In a medium heat, keep whisking the mixture until it is boiling and thicken.

Take off from the heat and add butter, mix well.

Ginger Praline

125gr caster sugar

1tbsp water

1 1/2 tsp ginger powder

Prepare a baking tray with silicon mat or baking paper.

Caramelized sugar and water in a medium high heat until amber colour. Add ginger powder.

Pour caramel into the silicon mat or baking paper (be carefull, it's very very hot!). Let it cool.

When it is cool and harden, break praline and crush into small pieces.

Toasted Coconut Marshmallow

1tbsp powdered gelatin (bloomed in 60ml cold water for 5 minutes)

125gr caster sugar

150ml water

150gr toasted coconut

Cooking sugar and water until they reach 115C.

Take off from the heat, add bloomed gelatin and beat with mixer in a high speed for 7 minutes until the mixture holds shape.

Transfer marshamallow into a piping bag with your favourite nozzle. Use immediately.

To assemble...

Fill the tart cases with passionfruit and lime curd.

Pipe toasted coconut marshamallow on top of the curd as desired.

Sprinkle ginger praline on top of the piped marshamallow.

All done! Hope you love my first post... and the tart ;)

x candy

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#tart #passionfruit #lime