April 6, 2006

Tart frenzy!

I incorporated my new shortcrust pastry skills with mascarpone (a new ingredient for me) and a tub of strawberrys. It was a cold windy day...perfect for making shortcrust pastry; as it needs to be kept cold at all times to stop the butter from melting when i knead the dough. I came up with a few varaitions.

Strawberry tartlets

Boysenberry dumplings drenched in a berry compote

Berry tartlets toped with a layer of smooth white chocolate

edit: Dinner was yummy and healthy despite lasagne being on the menu, it was made without cream, the least mozzarella possible, no butter and lean pork mince. Tasted almost identical to the fat-filled version i used to make. A citrus salad was also on the menu to match the healthy spread we were having. Salad = Iceberg lettuce, capsicum, orange slices and a balsamic vinegar dressing.


Anonymous said...

Ohhh very delicious sweets... Are you making all of them

Su-Yin -Décorateur said...

yeap..i made them this morning

Anonymous said...

Your mum should be proud of you, I wish my girls are as capable as you, studying and still find time to bake such nice cakes and cookies.

Su-Yin -Décorateur said...

thanks :)