Friday, June 05, 2009
Maybe some of the long-term readers of my previous blog remember my strawberry tart post from 2008? Looking back, it seems that I never had a great success with strawberry tart, to tell you the truth. Sometimes it was the strawberries, and sometimes the tart shell or the cream that lead to a disappointing result. Well, but more than anything, it was ME. The result must have been better if I had tasted the berries beforehand, or if I had followed the recipe precisely. Hahaha...
But you know what? Even this obachan is making a progress. :)
Despite the disappointments in the past years, I didn't want to give up the pursuit of non-dairy tart recipe for my family, because it's a great way to consume loads of fruits we harvest almost throughout the year. Of course we can make jam and marmalade, but my parents don't eat much of them and I would get tired of them, too. To me tarts are a wonderful way to enjoy the freshness of the fruit with a different touch, like sweetness of the cream and crunchiness of the shell.
So I kept looking for recipes and experimenting with non-dairy substitutions, and finally got a satisfactory result this time. The strawberries were, again, the tangy ones from mom's garden. And the cream and the shell needed to be as light as possible to suit my parents' taste and preferably dairy-free due to my parents' health concerns. I definitely had to go through some trials and errors.
The first attempt after I moved in here was no good... The tart shell didn't come out from my small tart tins. LOL On the second attempt, the color of the beet sugar made the cream brown, so I used it for ampan and crepes. This was my third attempt. I substituted the sugar in this custard cream recipe (Japanese) with increased amount of beet granulated sugar, milk with soy milk, omitted rum and added a pinch of salt. For the crust, I chose this recipe (Japanese), did the same with the sugar (but did not change the amount), substituted the butter with margarine and again, added a pinch of salt.
I was soooooooo happy that the tart shells came out from the tins so easily! :D The custard cream was actually a little too light for me, so I might work some more on this recipe. But with this custard cream hiding beneath the whipping cream in the photo above, the tangy strawberries tasted much better. Even mom admitted that this tart was the best among all the things I made with strawberries after I moved in: jam, mousse and chocolate cake with strawberry cream. Yes, this time I can call this tart "Photogenic AND tasty." (Too bad the photo is not too good. It's raining now and I can't take great shots on rainy days...)
With this tart recipe, I can feel more at ease to face the upcoming fig season this year. YES!