Wednesday 20 April 2016

Cherry Puff Pastry Tart

Having experimented making fresh cranberry sauce here, to make cherry sauce should be similar and easy too. Just needed to adjust the sweetness and texture. As I didn't have any whipped cream on hand, it would not be as tasty like Mini Mango Fruit Tarts.  So, I quickly made the cherry sauce and glad that these cherry puff pastry tarts turned out nice for our weekend afternoon snacks.

Cherry Puff Pastry Tart
Ingredients :
200g cherries, washed & pitted
50g granulated sugar (adjust the sweetness to your liking)
Water (100ml to 120ml)
1 piece frozen puff pastry, thawed
1 small egg, lightly beaten (or just use half of it)

To prepare filling, combine the cherries, sugar and about 100ml of water in a small saucepan over medium-low heat. Cook for about 10 minutes with stirring occasionally.

Off the flame and allow the mixture to cool.

Preheat oven to 180°C.  Position the rack in the center. Prepare a baking sheet with lightly greased parchment paper.

Sprinkle some plain flour on the work surface. Place the pastry sheet on the work surface.
*Note: I didn't thaw the pastry sheet.  Leave for about 2 minutes after taken out from the freezer, as I find it easier to handle.

Poke some holes at the base using a fork.

Spoon the cherry mixture on top of the puff pastry sheet, leaving one inch border. Roll the borders inward to create a dent.

Lightly brush the border with the beaten egg.

Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown.

Fresh from the oven. Looks yum !
Can't wait to have some ...
Serve it plain or dust with some icing sugar/Snow powder, or top with some ice cream if you like. I'm sure you'll enjoy this easy cherry tart whichever way.

Well, those easy cherry tarts happened to be my last bake as I had to issue a "death certificate" to my "over-worked" oven few weeks ago .... hee... hee... So, I'll be taking a break from baking until I could find the right size for the built-in oven.

Wednesday 13 April 2016

Figs, Wolf Berries and Almond Frozen Yogurt Bark

Gosh ! I was sweating even in an air conditioning office.  The current wave of hot weather made me so cranky, headache and with 'blood boiling hot' !
Hee ... hee ... see ! I'm out of my mind ! So I made some "brain freeze" yogurt barks to enjoy in hot scorching weather!

Pretty easy to make as most of the ingredients are easily available in the fridge .... some yogurt, honey and some nuts and berries ... mix till combined, pour onto a lined prepared dish/pan and freeze till hardened.

Recipe source: the kitchn
Below my slightly modified version
Figs, Wolf Berries and Almond  Frozen Yogurt Bark
Ingredients :
Serves 4
250g plain Greek yogurt
2 tablespoons + 1 tablespoon honey
1 teaspoon vanilla extract

For topping mixture
2 medium size fresh figs, sliced
25g almond lightly toasted, cooled and chopped coarsely into pieces.
2 teaspoons wolf berries

I used a round medium size Pyrex dish and line with aluminum foil leave with enough to grasp. Set aside. You could use small baking sheet or pan. Scatter some wolf berries.

In a small bowl, gently mix the chopped almond, sliced figs and the remaining wolf berries with 1 tablespoon of honey. Set aside.

Combine yogurt, 2 tablespoons of honey and vanilla extract in a medium size bowl and lightly whisk till combined.

Pour the mixture into the prepared dish, and use a spatula to spread across evenly about 1/2-inch thick the base of the dish.

Scatter the figs mixture evenly over the yogurt. Lightly press the figs and almonds onto the yogurt.

Do not cover and freeze about 4 hours or overnight until hardened/solid. When completely solid, remove from freezer and lift the aluminum foil out of the dish/pan and set on a hard surface.

Cut into serving pieces and serve immediately, or keep frozen in an resealable plastic bag/container.

Must enjoy almost immediately before melted !