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Vanilla Pudding & Fruit Tarts (recipes n pics)
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minou
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Joined: 09 Feb 2006
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PostPosted: Sun Feb 12, 2006 3:06 pm    Post subject: Reply with quote

This is a tart after recipe of MamaC tart..sorry from my english Embarassed ..and my slip in spelling.
[/img]
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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Tue Feb 14, 2006 7:55 am    Post subject: Reply with quote

Minou - very nice looking tarts.
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mycoffee
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Joined: 15 Sep 2004
Posts: 178
Location: Kuala Lumpur, Malaysia

PostPosted: Tue Feb 14, 2006 11:00 am    Post subject: Reply with quote

Trying to find a use for the mandarin oranges sitting at home, so I made a Vanilla Pudding Fruit Pie. Thanks MamaC for the yummy and simple pudding recipe. Very Happy

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Last edited by mycoffee on Tue Feb 01, 2011 3:27 pm; 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: Tue Feb 14, 2006 11:36 am    Post subject: Reply with quote

I love what I see :lol:

Bravo, good job and thank you for trying.
Did you make the crust too?
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sat Nov 04, 2006 11:09 pm    Post subject: Reply with quote

I'll love to try this, one day... too many on my To Do List now...
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hellodolly
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Joined: 01 Dec 2004
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PostPosted: Thu Nov 30, 2006 12:06 pm    Post subject: Reply with quote

MamaC, I would like to try your recipe using the puff pastry. Could I pls clarify whether I can make the vanilla pudding a few days ahead. Or will it be too 'solid' to scoop into the puff pastry which I plan to bake on the day itself. Planning for son's party. TIA
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MamaC
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Joined: 05 Feb 2006
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Location: USA

PostPosted: Thu Nov 30, 2006 3:17 pm    Post subject: Reply with quote

hellodolly
Sorry dear, this type of pudding only could be made and placed in the shell in the same day or a day before. In 1 hour will be cold and set and take the form of the holder.

I made the one with puff pastry many times and refrigerated over night or at least 4 hours before serving.
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hellodolly
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Joined: 01 Dec 2004
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PostPosted: Fri Dec 01, 2006 10:03 am    Post subject: Reply with quote

MamaC wrote:
hellodolly
Sorry dear, this type of pudding only could be made and placed in the shell in the same day or a day before. In 1 hour will be cold and set and take the form of the holder.

I made the one with puff pastry many times and refrigerated over night or at least 4 hours before serving.


Tks for replying MamaC. Great to know can make it in advance overnight. But erm, a little concern whether the puff pastry get 'soft'? Tks for your guidance on this.
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Fri Dec 01, 2006 1:27 pm    Post subject: Reply with quote

If you don't want the puff pastry to get soggy, brush the surface with melted chocolate and freeze until is hard, then cool fast the pudding in a bath of water and ice... then transfer imediately in the shell over the chocolate. Then add the fruits to your desire and brush nicely with apricot jelly.
It should set quite nice.
Keep refrigerated until serving.

I made this many times and never got soggy, just preventive use the melted chocolate.
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hellodolly
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Joined: 01 Dec 2004
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PostPosted: Mon Dec 04, 2006 10:31 am    Post subject: Reply with quote

Great tip, tks. Wouldn't have thot of that.
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Jace_
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Joined: 29 Apr 2007
Posts: 11
Location: Singapore

PostPosted: Wed Jun 27, 2007 7:23 pm    Post subject: Reply with quote

MamaC wrote:
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.


Hi MamaC, can you share the recipe for the tart base shown above? I would really love to try them.
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