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Vanilla Pudding & Fruit Tarts (recipes n pics)
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Stefanie
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Joined: 09 Jul 2005
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Location: in a frenzy...

PostPosted: Tue Feb 07, 2006 8:42 pm    Post subject: Reply with quote

MamaC....welcome!

Enjoy posting and have fun...awesome creations you've posted so far,keep them coming!
Very Happy
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milkshake
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Joined: 30 Jan 2006
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Location: Perth

PostPosted: Tue Feb 07, 2006 11:12 pm    Post subject: Reply with quote

Hi MamaC...

Welcome:) I am new here too Smile

How do you make the glaze?

I had a strawberry flan once and it's base is like a shortbread but texture is more cakelike. Not spone like but more dense. Like a cross between a butter pound cake and shortbread.

It's really really good.

Is your 'mold' like that?

I would really like to try making it for Valentine's Day Embarassed

I have a tart pan that has a removable base. Can I use that?
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Last edited by milkshake on Thu Feb 03, 2011 2:54 am; edited 1 time in total
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MamaC
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Joined: 05 Feb 2006
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Location: USA

PostPosted: Wed Feb 08, 2006 6:34 am    Post subject: Reply with quote

Thank you Stefanie, I am also glad to have found this wonderful forum.

milkshake wrote:

How do you make the glaze?


I used to buy it from a local store, but now they don
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singapore gal
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Joined: 08 Mar 2005
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Location: Vancouver, Canada

PostPosted: Wed Feb 08, 2006 8:19 am    Post subject: Reply with quote

I have used apricot jam as a glaze once. Basically you melt the jam in a sauce pot and you use a brush to "paint" the jam onto the tart.
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MamaC
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Joined: 05 Feb 2006
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Location: USA

PostPosted: Wed Feb 08, 2006 9:47 am    Post subject: Reply with quote

That works too. Only what I would do is strain the pulp of the apricot jam and use only the very clear jelly.

Actualy that is what I did for this tart:

Apple Tart
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Linda
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Joined: 07 Jan 2006
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Location: Singapore

PostPosted: Wed Feb 08, 2006 11:35 am    Post subject: Reply with quote

How much vanilla essence should I use for the pudding and also the cake?

How do I measure 3 tbsp of butter? Do I soften a slab of butter first before measuring or ...?

I do not have a tart tin with a depression. I have the usual type. Will it still work if I just level the pudding on top of the cake (I will use only 350ml liquid, as you mentioned)?
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Wed Feb 08, 2006 12:04 pm    Post subject: Reply with quote

Linda wrote:
How much vanilla essence should I use for the pudding and also the cake?

How do I measure 3 tbsp of butter? Do I soften a slab of butter first before measuring or ...?

I do not have a tart tin with a depression. I have the usual type. Will it still work if I just level the pudding on top of the cake (I will use only 350ml liquid, as you mentioned)?


Linda

For pudding 1/2 and cake 1/2 teaspoon vanilla flavor.
Butter doesn't need to be exactly, use by eye... is needed to add a little softness to the pudding.
The tart tin will work of course, don't forget to butter and flour the tin
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Linda
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PostPosted: Wed Feb 08, 2006 12:20 pm    Post subject: Reply with quote

MamaC

Thank you for the information. Have added this in my ever growing list of recipes to try.

I just hope my "eye" (all 4 of them) is experienced enough. I am just worried my "eye" may spoil your beautiful recipe.
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MamaC
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PostPosted: Wed Feb 08, 2006 12:34 pm    Post subject: Reply with quote

If you are that afraid I would do this way. Pick the butter with the tablespoon then with the back of a knife, level. Place the butter to a dish to have ready for when needed.
OR... melt and measure 3 tablespoons... is going to melt in the hot pudding anyway. :lol:

This pudding is so easy to make... it's scary. You made it once... you'll love it... just the way it is without cake and fruits. Sometimes I make double batch just to have some servings on a side.
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alyssa
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PostPosted: Wed Feb 08, 2006 4:13 pm    Post subject: Reply with quote

Sorry, hope you don't mind me butting in... 3 tbsps butter is 42g if you prefer to weigh your ingredients. coffee
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MamaC
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PostPosted: Wed Feb 08, 2006 4:27 pm    Post subject: Reply with quote

alyssa, not at all... thank you for measuring. I put by eye all the time I never gave it a thought.
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Linda
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PostPosted: Wed Feb 08, 2006 4:32 pm    Post subject: Reply with quote

Thank you for the conversion.

Hopefully one day, I'll be good enough to turn out good cakes by the feel the the eye.
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MamaC
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PostPosted: Wed Feb 08, 2006 4:48 pm    Post subject: Reply with quote

Linda,
If I have a recipe and turns out a disaster but taste good, then I know I did something wrong. So I start all over again until I got it right.

So is true what they say... you learn from your mistakes Smile
So far I never made the same mistake twice.

Just keep an open mind for the difference in temperatures, ingredients like flour for ex. differ from country to country, pan sizes... etc.
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alyssa
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PostPosted: Thu Feb 09, 2006 2:27 am    Post subject: Reply with quote

MamaC, I think in the US it is much easier to measure out butter "by the eye", as the sticks of butter have tablespoon markings on them, if I'm not wrong.

Here, generally, we don't have these markings on our butter packaging (and ours come in big 250g sticks rather than the standard US stick of 115g... or is it 112g?). And I guess here most people are more used to recipes where all the ingredients are given in weights (rather than volume like cups and tablespoons).

I guess it's become very automatic for me to convert all American recipes into weights... so I'm constantly having some basic conversion weights in my head whenever I read recipes :lol:
eg 1 tbsp butter = 14g... 1c flour = 120-125g etc Wink


Linda, no worries coffee
Happy baking!
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Gina
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Joined: 20 Jul 2004
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PostPosted: Thu Feb 09, 2006 8:38 am    Post subject: Reply with quote

Alyssa

actually, the butter we have in Singapore does have markings on the paper wrapping.

its written or marked as 50g, 100g, 150g, 250g. All you need is to use a knife to press on the mark on the paper..that will leave an impression on the butter. Then you remove the paper.
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coxiella
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PostPosted: Thu Feb 09, 2006 8:49 am    Post subject: Reply with quote

Gina, really? I never noticed that on the butter I'm using. I always divide mine visually into 50g blocks and wrap them individually. Easier to defrost this way.
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hugbear
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PostPosted: Thu Feb 09, 2006 9:51 am    Post subject: Reply with quote

MamaC, I just love all your creations. Very very colourful and pretty. :lol:
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LeeLee
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Gina
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PostPosted: Thu Feb 09, 2006 9:59 am    Post subject: Reply with quote

coxiella wrote:
Gina, really? I never noticed that on the butter I'm using. I always divide mine visually into 50g blocks and wrap them individually. Easier to defrost this way.


Angie

it was my mom who told me..ever since then, my eyes everyday open BIG BIG to look at every thing I buy to use. :shock: coffee
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Gina

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MamaC
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PostPosted: Thu Feb 09, 2006 10:00 am    Post subject: Reply with quote

Thank you LeeLee, when I am in the kitchen, I am like a child in the toy store. My brain is rolling ideas like roulette.
The funny thing is that I set my mind to do something, but my hands take charge and I end up with something else... The result is never what I envisioned, is much better.



I should mention, if any of you want a recipe of a picture you see... let me know and I will get it.
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Linda
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PostPosted: Thu Feb 09, 2006 10:08 am    Post subject: Reply with quote

Gina

Oh, I didn't know about the markings too. Which brand of butter are you refering to? I use SCS butter (the one with the star logo). I must check it out later. Would definitely make using butter so much easier. I'm always guessing and cutting and weighing. Fortunately I have the help of my digital weighing scale. It is really handy, like you said.

MamaC

Can I mix juice and gelatine to make the glaze? If I can, I guess 1 tsp of gelatine dissolved in a bit of hot water and mixed with the juice, is the correct way to make the glaze?
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MamaC
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PostPosted: Thu Feb 09, 2006 10:56 am    Post subject: Reply with quote

Linda wrote:

MamaC

Can I mix juice and gelatine to make the glaze? If I can, I guess 1 tsp of gelatine dissolved in a bit of hot water and mixed with the juice, is the correct way to make the glaze?


Linda,
I don't think it works. Gelatin needs time, and usually takes longer to set.
I think is better to go with a very light preserve, as apricot, pineapple... etc

Warm, strain and brush over fruits.

This coat is meant to keep the fruits colorful and fresh looking. Without a coat they'll get pale and soggy.

But, give a try to the gelatin, it might work.
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Gina
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PostPosted: Thu Feb 09, 2006 11:30 am    Post subject: Reply with quote

Linda wrote:
Gina

Oh, I didn't know about the markings too. Which brand of butter are you refering to? I use SCS butter (the one with the star logo). I must check it out later. Would definitely make using butter so much easier. I'm always guessing and cutting and weighing. Fortunately I have the help of my digital weighing scale. It is really handy, like you said.



its SCS butter. My mom swears by SCS butter only. But for me, I use Bulla or Buttercup. Buttercup has markings too. Even those NTUC housebrand ones have it too.
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alyssa
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PostPosted: Thu Feb 09, 2006 1:09 pm    Post subject: Reply with quote

I only use Lurpak and Golden Churn butter, and these don't have markings :cry:
But I know the French brand, President, has tablespoon markings I think.

Ya, Linda you're right. Thank goodness for digital weighing scales! Very Happy


Ooh, MamaC, those fruit tarts look good... would you mind sharing your tart pastry recipe? (I'm still on an ever-ongoing search for one that I truly like) Is yours a pate sucree?
And if you don't mind, I'll love the creme patissiere (pastry cream) recipe too coffee
Thank you in advance!
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Theodora
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Joined: 06 Feb 2006
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PostPosted: Fri Feb 10, 2006 7:49 pm    Post subject: Reply with quote

coxiella wrote:
MamaC, you must be a great baker. All your pies look like tose they serve in cafes, if not even better


And you all didn't see nothing...yet!
She is THE BEST!
I learned so much from her!

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minou
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PostPosted: Sun Feb 12, 2006 2:59 pm    Post subject: Reply with quote

Hello everybody! Very Happy
A big kiss from MamaC. This is my caramel tart.
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