tag:blogger.com,1999:blog-4805570821469912515.post6073385109005021566..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Tart it Up!Happy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4805570821469912515.post-86720786351917112622013-07-30T06:39:27.904+08:002013-07-30T06:39:27.904+08:00Hi, oh I see, I thought you only pre baked the tar...Hi, oh I see, I thought you only pre baked the tart crust...<br />for this type of tart, the cream may cause the crust to soften, so it is best served on the day it is made. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-1198734741466049752013-07-29T22:47:30.981+08:002013-07-29T22:47:30.981+08:00Ops... I already baked the fruit tarts. Then I kep...Ops... I already baked the fruit tarts. Then I kept the tarts in the fridge. Then when I wanna eat it and the crust is soft and breaks easily... so I think is it I baked not long enough....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-4767329451509016472013-07-29T08:35:51.006+08:002013-07-29T08:35:51.006+08:00Hi, did u cover the pastry crust or store it in ai...Hi, did u cover the pastry crust or store it in air tight container before storing in fridge? it is not necessary to store the pastry crust in fridge it can be left in room temperature (cover with cling wrap or keep in air tight container). Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-86239441194273357212013-07-26T23:10:23.451+08:002013-07-26T23:10:23.451+08:00Hihi... i made the pastry and put it in the fridge...Hihi... i made the pastry and put it in the fridge. The next day the pastry becomes soft. Is it i didn't bake it long enough?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-54234766176187048262012-06-02T10:40:19.803+08:002012-06-02T10:40:19.803+08:00Hi, I used pure vanilla extract which doesnt taste...Hi, I used pure vanilla extract which doesnt taste bitter, yes, I used 1 tablespoon. I got mine from the states, but you can try Phoon Huat, the brand is Nielsen-Massey Madagascar Bourbon Vanilla Extract.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-86617166676449201362012-06-01T21:50:56.475+08:002012-06-01T21:50:56.475+08:00Hi HHB,
I used 1tbsp vanilla essence btw, not extr...Hi HHB,<br />I used 1tbsp vanilla essence btw, not extract. Is there a difference? Where can I get vanilla extract? Thank you. :).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-62152365725942917512012-06-01T21:24:16.285+08:002012-06-01T21:24:16.285+08:00Hi HHB, i baked this tart today. The crust is inde...Hi HHB, i baked this tart today. The crust is indeed very nice. I like it and i really like your detailed instructions. It is very helpful! :) But may I check with you, is the vanilla extract 1 tbsp or 1 tsp? My pastry cream seem to taste a little bitter though. I wondered is the bitterness due to the amount of the vanilla extract. Hope you can advise me. :) thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-49576012413082293122011-01-27T13:11:16.024+08:002011-01-27T13:11:16.024+08:00Your recipies are awesome !! Thank you for sharing...Your recipies are awesome !! Thank you for sharing themAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-8611854586205456562010-07-06T09:54:34.411+08:002010-07-06T09:54:34.411+08:00I just wanted to say that your photos are always s...I just wanted to say that your photos are always so lovely. I've enjoyed reading your blog, and it has inspired me to start my own :) <br />Keep baking!NEL, the batter bakerhttps://www.blogger.com/profile/08120123332638371466noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-36631992100989252162009-04-18T08:52:00.000+08:002009-04-18T08:52:00.000+08:00Hi Sem, I hope you can achieve a satisfactory crus...Hi Sem, I hope you can achieve a satisfactory crust today :) I don't have to take 30mins to cook the cream...it usually thickens within 5-10mins...or even less than that. Maybe you can turn up the heat a little at a time to quicken the process? I won't make anything that requires such a long cooking time...as I am really bad with anything that requires the use of the stove ;)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11153449480724459442009-04-17T16:47:00.000+08:002009-04-17T16:47:00.000+08:00Thanks for your reply.Will try again today coz sti...Thanks for your reply.Will try again today coz still have some leftover pastry cream. Btw, my pastry cream was a bit runny like cream even I've cook for more than 1/2 hour, i was just too tired to wait till it thickens, but it tasted ok, anyway.I've put Grand Marnier for the pastry cream instead of vanilla,the taste is very subtle and hardly noticeable.<br />Will try for Rum today, hopefully my kids will not get intoxicated...<br />rgds, Sem<br />SemAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-1165815957803849452009-04-17T14:04:00.000+08:002009-04-17T14:04:00.000+08:00I made this tart on Wednesday (the peach tart vers...I made this tart on Wednesday (the peach tart version), the pastry is not hard...it's like soft cookie. <br /><br />Yes, you have to cream the butter and sugar till the mixture turns pale and very fluffy. Do not dust with flour when you roll out the dough. You could have roll the dough too thin...into 9 mini tarts...maybe that's why the texture becomes hard? Maybe you want to try making a 18cm tart instead to compare? If you don't have a tart pan, you can get those disposable alum foil ones...available at PH. I like this tart recipe too, most tart recipes use way too much butter!Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-69538356917531370062009-04-17T10:36:00.000+08:002009-04-17T10:36:00.000+08:00Hi, HHB,your tart looks great. I have made these t...Hi, HHB,your tart looks great. I have made these tarts third time yesterday, each time the tart pastry turned out a bit hard.Not sure why as I have tried to handle the dough as lightly as I can. Normally I will leave the dough in the fridge about 30min to 40min until it's very firm and tried to roll out into very thin pastry to fit the 9-mini tarts hole-pan. One question is do I have to beat the butter and sugar till it turn pale in colour just like making a butter cake?<br />Anyway, I like this tart recipe as it uses very little fat and egg yolk, a more healthy version.Thanks so much for sharing this lovely recipe.<br />cheers, SemAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-1908401460654725712009-03-22T08:42:00.000+08:002009-03-22T08:42:00.000+08:00Hi Elaine, I have not tried making this into mini-...Hi Elaine, I have not tried making this into mini-tarts. The crust is firm but not the hard type. The texture is like soft cookies. I suspect you may have 'worked' on the dough too much when you shaped them into the mini moulds. Just like any cookie dough, if you add extra flour while you roll and shape, the dough will turn hard upon baking.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-64373004063910914122009-03-21T23:31:00.000+08:002009-03-21T23:31:00.000+08:00hi,wish to ask whether this tart is on the harden ...hi,<BR/>wish to ask whether this tart is on the harden type? just done the tarts .. make it into "mini" version.. find the tart shell kind of hard.. but overall its nice.. <BR/>thnks :)<BR/><BR/>regards<BR/>elaineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-1249931847928740502009-03-18T10:59:00.000+08:002009-03-18T10:59:00.000+08:00Hi Elaine, I have not tried making mini tarts, but...Hi Elaine, I have not tried making mini tarts, but the recipe says for a 7.5cm tart, the baking temperature is 180degC for 10-12mins. Maybe you can try baking at 180degC but shortern the baking time to 8~10mins?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-4313020013195719272009-03-17T19:57:00.000+08:002009-03-17T19:57:00.000+08:00hi.wish to ask if i change from the whole tart to ...hi.<BR/>wish to ask if i change from the whole tart to a mini tarts.. the temp and time still remain the same??<BR/><BR/>thanks <BR/>elaineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-73989754156506134572009-02-25T07:12:00.000+08:002009-02-25T07:12:00.000+08:00Hi Elaine, yes almond powder is ground almond.Hi Elaine, yes almond powder is ground almond.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-49155543317845887382009-02-24T20:25:00.000+08:002009-02-24T20:25:00.000+08:00hi,wish to ask the almond powder issit ground almo...hi,<BR/>wish to ask the almond powder issit ground almond?<BR/><BR/>thanks<BR/>elaineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-37794466860193722832008-11-11T20:39:00.000+08:002008-11-11T20:39:00.000+08:00Hi Anonymous, I am so glad to learn that by readin...Hi Anonymous, I am so glad to learn that by reading my blog it helps to brighten your day. Thank you for your encouraging words :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-8900635890176023112008-11-11T15:50:00.000+08:002008-11-11T15:50:00.000+08:00Hi HHB, Each time, when I am feeling down, I will ...Hi HHB, Each time, when I am feeling down, I will read yoour recipe and it really made my day. Keep up the good work........ thanks for sharing your receipe and final product with us.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-53408253267069735192008-11-10T13:57:00.000+08:002008-11-10T13:57:00.000+08:00Hi HHB,I really enjoyed reading your blog and you ...Hi HHB,<BR/>I really enjoyed reading your blog and you are very good at baking and you share your receipes and views on your baking/cooking skills. Keep it up. It really makes my day especially when you are feeling very lousy..... I love baking and cooking too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-18576149406887123332008-11-08T18:40:00.000+08:002008-11-08T18:40:00.000+08:00hi this is the first time i came into ur blog and ...hi this is the first time i came into ur blog and this z going to be a daily activity from today. i have been browsing thru all ur recipes all thru the afternoon. all the recipes were great and i must thank u for making my stomach groan with hunger for all the beautiful photos.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-23313080556044511452008-11-07T15:02:00.000+08:002008-11-07T15:02:00.000+08:00wow, that tart really looks like it came out of a ...wow, that tart really looks like it came out of a cookbook! Beautiful photography!Hungry Hamsterhttps://www.blogger.com/profile/05402266113264623365noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-3534980789129621442008-10-31T07:06:00.000+08:002008-10-31T07:06:00.000+08:00Thanks Bakingmum! It makes me really happy to hear...Thanks Bakingmum! It makes me really happy to hear encouraging words from talented bakers/cooks like you :DHappy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.com