My first time making savory tart – however, i wished I had baked them a bit longer so that they got more brown, which would have offered better flavor. Anyway, I could say it was a success for the first time as these tartlets not only looked cute but also tasted flavorful.
I got the recipe in the cookbook of party food collection, one of my reliable cookbooks from which I’ve followed many good recipes.
This is my second trial to wonton cups. Last time, with the strawberry "tartlets" made of the same crisp wonton cups, I had a very interesting dessert which is not only simple to make but tastes really well too.
Making dessert with wonton skins is a new experience to me. After preparing the wonton skins with the same method when making those for strawberry tartlets, I filled them with lemon curd and two or three orange wedges, then sprinkled with tiny shaved chocolate. Because the wonton skins are barely sweet at all, I increased the sugar in the lemon curd I usually make.
It is very fast to prepare these for daily dessert or parties. They are simple but they still look very elegant. That’s what I like most about these little "golden" cups.
These tartlets are amazing and very simple to make. One reason is that the tart shells are indeed wonton skins. They are baked for a very short time in the oven, and after that they can be used as cups for these tartlets.
Wonton skins are easily consumed from Asian supermarkets at a reasonable price. Rolling out tart crust in hot weather always troubles me a lot. However, with these wontons, I still could make an appealing dessert. The baked wonton skins cracked in your mouth and blended with the fillings, creating a fascinating experience in your mouth.
The recipe calls for mascarpone. However, without having this expensive creamcheese on hands, I used normal creamcheese to make these tartlets. The tarts still tasted good.
An uneventful weekend often makes me bored. Unlike many of the mordern girls, I don’t like shopping, especially window shopping, so much. Only when I need some particular things, I will go to the necessary shops. My frequent shopping is going to the supermarket once or twice a week to buy ingredients for my cooking and baking hobby.
I enjoy spending one of the two weekend days gathering with my friends at our home or at their home, and we would cook something more special to eat together and exchange the talks about our events of the previous week.
So, when there is nothing particularly waiting for me to do, I will go around our flat and see what I want to do today to make my day more interesting. These tartlets were the result of my "trip" walking around the flat.
I’ve made several kinds of lemon tart before, and these tartlets are just a new version. I topped the tartlets with roasted and chopped hazelnuts for additional flavor and texture. And I really loved the combination of the lemon curd and the hazelnuts.
If you happens to visit Singapore during Chinese New Year, the biggest celebration of the year for Singapore Chinese people, you will notice that the pineapple tarts are sold almost everywhere, from the supermarkets, shopping malls’ shops and wet market stalls. I don’t know why these sweets are called tarts by local people, because they look very different from the traditional shaped of a tart. This "tart" comes into two different shapes. The first one is as the photo above, which the pineapple jam is stuffed inside the pastry crust. Of course, the ones sold outside look different from mine as I didn’t have a specialized tool to create the outside pattern (often strip pattern) to the crust. I also didn’t apply egg wash to them, so the color is the real color after baking.
This may not be the right time to make these tarts, however, during Lunar New Year, I often went back to Vietnam so I didn’t spend that time in Singapore. Not long ago when I came across a ready-made pineapple jam at the supermarket, I suddenly thought of trying making these tarts. However, you can choose to make the pineapple jam yourself, the method is very simple and I also included below.
The home-made baking is always better than the commercial ones. The pastry crust is softer and more fragrant due to the higher amount of butter used in making the dough. Of course the butter you use at home for your baking is better in quality than the wholesale butter used by producers. Not having a tart mould, I used the small tart tins to make these tarts into the two different shapes. I also tried the brioche tin, and I got the tarts looked like flowers. Very interesting. And I love the home-made tarts.
Ingredients :
- 350g Unsweetened or sweet shortcrust pastry
- Graded rind of 2 or 3 lemons
- 150ml fresh squeezed lemon juice
- 65g caster sugar
- 60ml creme fraiche
- 4 eggs plus 3 egg yolks
- Icing sugar for dusting
Direction :
1. Preheat the oven to 1900C/3750F. Roll out the pastry thinly and use to line a 23cm/9in flat tin (tart pan). Prick the base of the pastry all over with a folk.
2. Line the pastry case with foil or baking parchment and fill with baking beans. Bake for about 15 minutes, until the edges are set and dry. Remove the foil and beans and continue baking for a further 5-7 minutes, until golden.
3. Place the lemon rind, juice and sugar in a bowl. Beat until combined and then gradually add the creme fraiche and beat until well blended.
4. eat in the 4 eggs, one at a time, then beat in the remaining egg yolks and pour the filling into the pastry case. Bake for 15-20 minutes, until the filing is set. If the pastry begins to brown too much, cover the edges with foil. Leave to cool. Dust with a little icing sugar before serving.
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