Trio

I love tarts because they are very versatile for any types of filling. For this year's annual year end gathering, I couldn't decide what to make so I made three types of tarts.

Clockwise from top: Meyer Lemon Meringue Tart, Chocolate Banana Tart, and Strawberry Vanilla Custard Tart.

It's Summer!

I love summer, and nothing says summer enough than strawberries. I usually go strawberry picking with my grandma every year, except this year she is experiencing foot pain and we decided cancel this years trip.

Mother nature was doing us well and this year strawberries are generally sweet and plumb even when you get them in the supermarket. Even though I wore myself out at work, I managed to squeeze out some time on the weekend to bake. It's my stress release, and of course they taste good too.

I used the pie crust recipe that I learned from George Brown and followed Ms Humble's recipe for her strawberry rhubarb mini pies.

Take Two

Since the good praises from my friends about the olive macarons, I had more confidence in making these french delicacies. Since I had some balsamic buttercream left, I thought why not create some strawberry macs to pair with the balsamic? So here you go!

I had used these freeze dried strawberries to make the macs. It's the same recipe that I have shown in my last post, just measure 20g of freeze dried strawberries, ground it up in a coffee grinder / food processor, and replace the olives in the recipe. Pass the grounded strawberries through the sieve with the icing sugar and ground almonds.

I didn't use any food colouring in this batter, although I probably should've. You can see from the above picture that the batter looks really pink but the pink hue turned brown in the oven. However, the flavour is bold and intense.

I had a few other macaron flavours in my mind that I want to try but I ran out of ingredients. Time to go shopping!