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.
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I made this pumpkin cream by accident. I had a small pumpkin which I intended to make a popular Thai custard with pumpkin. However, I didn’t have enough eggs and I only had a little coconut milk left. Not bothering going to the super market to shop for just a few ingredients, I decided to go ahead with making the custard and I didn’t expect the custard to really set inside the pumpkin because I knew the mixture would be quite thin.
I still wanted to try. Not only the eggs and the coconut milk were reduced, the coconut milk was also thinner and the sugar was reduced as well. After I steamed the pumpkin, I removed the skin and place everything in the blender to make a very smooth and thick cream. Then after being chilled in the fridge, the creamed pumpkin turned out a very pleasant dessert. It was very creamy in the mouth with gentle sweetness plus distinctive flavor of the palm sugar. Less coconut milk was used also made this creamed pumpkin healthier and more suitable to our liking.
I was so delighted at this trial and the outcome really pleased me.
- 1 small pumpkin (about 200g)
- 3 eggs
- 135ml coconut milk
- 50g palm sugar, grated
- 1 bunch of pandan leaves (optional), rinsed well
- Clean the pumpkin well. Use a knife to cut off around the stem to make a lid. Scoop out the seeds and membrane. Clean both inside and outside thorougly and drain.
- Add eggs, coconut milk, palm sugar in a large bowl. Crumple the mixture with pandan leaves until sugar is dissolved. (If you don’t use pandan leaves, just whisk the mixture until well combined). Remove the leaves and set the mixture aside.
- Place the pumpkin in a bowl or deep plate, fill with the egg mixture and cover with the lid. Place the pumpkin in a large steamer with boiling water over medium heat. Cook for about 25-30 minutes or until the pumpkin flesh is very softened.
- Let the pumpkin cool completely.
- Remove the skin of the pumpkin and transfer all the pumpkin to a blender. Process until the mixture is very smooth. Refridgerate the pumpkin cream until it is chilled thoroughly.
The very creamy mushroom sauce goes really well with these spiral pasta.
Ingredients: (serves 2)
- 200g dried fettucine
- 25ml olive oil
- 300g button mushroom, sliced
- 1 garlic clove, finely chopped
- 2 tomatoes, peeled and seeded, diced
- 2 tbs tomato puree
- 50ml white wine
- 100ml thick cream
- 1/16 tsp ground nutmeg
- flat-leaf parsley, chopped
- salt, pepper
- grated parmesan, to serve
- Cook the pasta until al dente. Drain and keep warm.
- Heat the oil in a saucepan, add the garlic and cook for 1 minute. Add tomatoes and tomato puree, cook until just boiled then stir in the wine. Cover with the lid and simmer until the mixture is thickened.
- Add cream, nutmeg and parsley to the sauce. Cook until heated through. Season with salt and pepper.
- Pour the sauce over fettucine and sprinkle with grated parmesan.