Tarts and PIes for Thanksgiving

Strawberry Tarts

Mocha Soft Center Tart

Cranberry and Almond MIni Flan

My Tarty Life

Don't mind the title. But it will be a tarty weekend for me. First up, Pineapple with Coconut Custard Cream Tarts. Yeah, ode to pina colada!

Anyone who knows me personally would know how my life is split into two, half a professional in the office, the other half as an islander?!! Oh wait, what happened to the other part of me as a professional baker? Hmmm...but then again Im 'big' enough to have another career or two... ;-) Well the tarts were ode to the islands of the world!

Got rave reviews as the taste was very tropical, the coconut cream custard sealed the deal!

Orders available for minis and large tarts.

Mini Quiche Mania

They were sinfully delicious.
I use to think that regular (sliced) sized quiches were not sufficient just because, they had lesser crust. So I decided to go mini, as always. These were loaded with roasted tomatoes, tuna flakes, mushrooms and succulent black olives..I live the color combo...and I did not have any ham at home. ;-)

back to my journey...

First and foremost, thank you for you e-mails of concern for my disappearance. I am so sorry for those orders I couldn't fulfill. I am going to start blogging on a regular basis like before, but now my focus will be where my blog started; at square one.

When I first started this blog, it was meant to celebrate my ability and skills to prepare foods for those I love. Along the way, I started baking for orders. From that point on, my kitchen was filled with orders from strangers I don't even know. But, I was even happier, to be able to make strangers gleam with happiness from once they sampled my goods. This went on for months. Until one day, my dad requested ' Could you please make me an apple pie. How much is it?'. I just froze.

What happened to me? This was the man who bought me my first digital kitchen scale, my oven, my books and whatever I needed to 'experiment' with when baking was my hobby. How could he ask me that? Then it hit me.

I became 'lost' in my journey.

The next day, I made my crust, then cored apples. It felt good. It felt like how I had felt when I first made my short crust pastry. I was careful, but I knew what I was doing. Unlike before, I moved faster, to ensure I got the 'crumbly-flaky' combination, cuttting butter with precision. Rested the dough. Lined my tin. Filled the tin, then covered the filling with a layer of my crust , then I decorated with pastry leaves.

I presented the pie to my dad the next day. He was so happy. He even told me to take pictures of the 'cutting' ceremony. I was happy.

I stopped taking orders since then.