Blueberry Tart

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I love fruit tarts as you’d all know by now! I had some left over tart dough that I cut into circles and froze in between parchment from the last time I made strawberry tarts.

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I coated the tart shells in matcha white chocolate from glaze that I made from the matcha financiers (love things with multi-purposes). The coating helps it to stay crisp in the refrigerator. And filled them with blueberry jam and vanilla pastry cream.

Berry jams are so simple to make! These were quite tart so I cooked them with 25% sugar and a splash of lemon juice to finish.


These taste better once they’ve sat overnight and are fully refrigerated.



Spring Quiche

Pâte brisée, pie crust/dough, quiche dough, shortcrust? However you wanna call it. Different name for the same product. It is flakey with layers reminiscent to a rough puff pastry. Buttery and crisp.
It isn’t like a pâte sucree aka. sweet tart dough/crust, whose end product is a lighter tender, almost biscuit like texture.

To make a quiche we’ll be making the crust and the savoury egg custard filling.

Pâte Brisée 
Yield: One 9″ quiche

250g Bread Flour 
205g Unsalted butter, cold and diced
3g Salt
55g Iced Water, strained

Rub the butter into flour and salt until it resembles small pea sized bits.
Knead in water and mix until just combined.
Shape into a flat disc and refrigerate for at least 2-3 hours.
Roll out to 2-3mm thick and line tart pan (I used a shallow 9″ cake tin)
Refrigerate at least 1 hour or up to 24 hours (cover with clingwrap if refrigerating for more than hour to prevent the crust from drying out)
Preheat an oven to 400F/200C
Blind bake about 20 minutes. Remove weights and bake for about 5 more minutes.
Pie doughs are best prepared the day before.

Quiche Filling
Yield: one 9″ quiche

300g Eggs
200g Milk
60g Cream
6g Salt
Black Pepper to taste

Blend and strain first 4 ingredients, season with black pepper.

I added 1 TBSP ramp pesto, mozzarella, hard sheep cheese, green garlic, bacon, and spring veggies.

Preheat an oven to 330F/165C.
Mix ramp pesto into quiche filling.
Lay veggies and cheese into the baked crust.
Pour egg filling over veggies.
Bake for about 45 minutes (check from here every 5-10 mins) until it has a core temperature of 172F/78C.
Cool and remove from tin, serve warm.

Recipe adapted from chefsteps:

Chocolate & Hazelnut Tart

What makes you happy? I’ve been trying my best to appreciate this rare ‘free’ time we have now. I would have never imagined in my life that this would happen. With that said, afternoon tea definitely makes me happy. Amongst that, cute wooden plates, crinkled linen and brown things also make me happy.
Silky ganache and crunchy hazelnut butter. Flakey sea salt.
The tart shell is basically a pressed in pie or cheesecake crust. I made my own cookies (recipe here) to grind into fine crumbs. You can use graham crackers instead. If you really don’t feel like baking, you could always make an oreo cheesecake crust instead which only requires melting butter and mixing it with oreo cookie crumbs – there are many recipes online!
Filled 1/3 way with chunky hazelnut butter. I purchased this freshly ground chocolate hazelnut butter at a grocery store called rainbow in San Francisco. One of my favourite places to visit! The store is filled with so many self-serve bins of herbs, spices, nut butters, granola. You name it, they’ll likely have it. The just don’t sell meat, which I’m fine with.

Chocolate & Hazelnut Tart
Yield: 3 – 4″ tarts

Hazelnut Tart Base:

40g buttery cookie crumbs
25g ground hazelnuts
15g cocoa powder
15g icing sugar
20g unsalted butter, melted
pinch salt

Stir all ingredients together, divide into 3 equal portions and press into tart moulds
Freeze until firm
Preheat and oven to 350F or 170C
Bake for 10-12 minutes
Press down again if it has puffed up with a spoon
Leave to cool in mold

Ganache Filling:

110g Heavy cream
15g Honey
90g Dark chocolate (valrhona guanaja 70%)
12g Unsalted butter, room temp

Place cream and honey into a small pot and bring up to a boil, turn off heat
Immediately pour over chocolate, let sit for a few seconds
Stir until smooth
Whisk butter in


Spread ~ 1 TBSP hazelnut butter at the bottom of the tart
Pour ganache on top of hazelnut butter
Grate chocolate on top of ganache
Refrigerate to set
Once firm, remove tart from mold gently (has to be cold or it’ll fall apart)
Sprinkle flaky salt on top of tart just before serving
Enjoy at room temperature