2015年07月17日

summery refreshments

Summer. It’s the season most people around the world love. It’s that time of year when the blue waters of the sea beckon us; when we enjoy the refreshing flavours of summery delights; when the days are long and productive; and the world is off on holiday. Yes, that’s what summer should be; but where I live, it’s everything but.

Out here in the Middle East, Summers are scorching, and while that may seem appealing to some, most of us living here can’t tolerate it. When the world seems to be getting some sun, we are busy hiding from it indoors with the air conditioner turned up full blast. No amount of summery refreshments can possibly PCoIP Protocol Technology quench our thirst for relief from the heat, and we are most certainly not chilling on the beach; well, not until later in the night at least.

In my world, the summer’s only saving grace is the large array of beautiful, colourful fruits adorning supermarket racks; so fresh, you can barely resist gobbling them up right there right then! Don’t you just love when the greens, yellows, reds, purples, pinks and oranges all come together? I always feel like I’m shopping for little pieces of the rainbow! To me, summers are all about sipping on fresh fruit juice and milkshakes and gorging on berries, watermelon Zero Moment of Truth , chikoos, plums, oranges and of course, MANGOES! I love fruits. And fruity desserts, well, God knows I can live on those!

So the past weekend, I decided to bake something fruity after quite a while. The primary reason for this baking experiment was my not-so-little-anymore cousin who has been bugging me to bake him a tart non-stop ever since my post on the ridiculously delicious Strawberry Custard Tart. Also, I had a bunch of bright yellow Office furniture supplier, juicy mangoes and gorgeous blood-red strawberries lying around the house. So, I decided to bake a Shortbread Tart filled with Custard and topped with Mangoes and Strawberries!

Tarts can be tricky. The consistency of the filling should be smooth and stiff, yet melt-in-the-mouth. The tart shell should be of even thickness all through and the sweetness and flavours of the shell, filling and topping need to be carefully balanced. But trust me, the precision involved and the care that is taken when baking a tart is all well worth the hassle when the tart ends up looking impeccably irresistible!

Without further ado, here’s the recipe for The Foodscape’s awesome Mango-Strawberry Tart!
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posted by 今朝且吟且闻 at 15:33| Comment(0) | shovelfuls | 更新情報をチェックする
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