Rebecca Locks Down

Lemon Fruit Tarts
June 28, 2007, 8:40 pm
Filed under: Chef-ing

Not much to this blog post, I just wanted to show the fruit tarts that I made about two weeks ago on a whim. There’s really only a recipe fo the pastry cream that I used to fill the tarts with because I bought the tart shells and the topping is fruit. They are really simple but really good. I used the pastry cream recipe from Cream Puffs I, but I cut the recipe in half and altered it a bit to make it lemony. The pictures are pretty bad, the lighting was weird on that day… and I only got to eat one tart… so I might make them again in the near future and take some better pics.

Lemony Fruit Tarts

12 tart shells, baked according to package directions
1/4 cup white sugar
2-1/2 tablespoons all-purpose flour
1 pinch salt
1 lemon, juiced and zested
1 cup milk (approximately)
1 egg yolk, beaten
Fruit for decorating

In a small saucepan, combine the sugar, flour and salt. Just before adding to the pan, add enough milk to the lemon juice and zest to yield one cup. Stir in the lemon-milk mixture a bit at a time into the saucepan until smooth. Bring to a boil, stirring constantly. When thickened, stir in a bit of the hot mixture into the egg yolk and stir well. Return the mixture to the saucepan and heat until boiling. Turn off the heat and let the mixture thicken (while stirring) until it is a bit thicker than pudding. Remove from heat and let it cool to room temperature. Fill the tart shells with the cooled pastry cream and chill for half an hour before decorating with fruit (so the fruit doesn’t sink into the cream).


Long Time
June 21, 2007, 7:53 pm
Filed under: Chef-ing, Personal

When I first started this blog I was going to post an entry for every recipe that I try… this isn’t to say that I haven’t been cooking these last two months, just that I have gotten lazy. In the last little bit, lots of things have happened (good things!). I turned the big two-oh on April 29 and on the very same day I move out to Toronto for my summer job, which I started on the 30th. I’m working at an civil engineering consulting company doing some low level project management for a very big international retailer. Due to confidentiality I am not able to say what retailer but believe me, you’ve been in one of their stores.

Not waking up in residence and going to class everyday is definitely a bit weird. I miss all my friends in Waterloo and seeing them everyday; we were like a big family of bickering brothers and sisters (more brothers than sisters though… engineering). Work is totally different. Everyone is nice enough, but it’s still work and that means acting professionally. Plus, the whole nine-to-five thing is so monotonous… I much rather be in school. Also, no sweats at work! Dress pants, ironed shirts and the occasional pair of jeans are all that I wear… It’s like I get up every day to play dress up.

Food-wise, I’m still baking, though I kind of want to move away from it and try something new. I made a lemon meringue pie (terrible looking, tasted okay), foccacia (yum) and pizza (yum yum). No pictures though. I did take pictures of some cream puffs that I made a couple of weeks ago. The choux pastry wasn’t great but the pastry cream was awesome. Are these eclairs or cream puffs? Who cares, they were GOOD. Recipe from Allrecipes: Cream Puffs I