Tarts & Quiche

I love tarts and quiche to bits and my deepest memories of the former is when Delifrance first had it's stores in Singapore. Their very attractive fruit tarts are huge (by the standard at that time) and the fruit toppings is ever so generous.

I recently re-visit their stores and find myself no longer yearning for them as I used too. For some reason, they don't look as good as they used to be. I am not sure if my perception has changed or that their standard has indeed dropped. Could be a combination of both I guess, especially with my exposure to those made by high end hotels such as Marina Bay Sands, plus my training in culinary school.

Instead of buying them, more often than not, I baked them on my own. They are not difficult and the sweet and savoury type can share the same tart base if you want to save time from baking two versions. There are also ready baked tart shells from specialty stores which one can make big batches for parties in a jiffy.


Chocolate tart variations created for Candlenut Kitchen

Fruit tarts with chocolate mousse filling

Savoury tarts - Quiche with salad as a complete meal

I love the sweet version as desserts while the savoury ones as a quick meals served with a salad. My recent picture posting on Facebook have prompted friends asking for tarts making class and I am very happy that I have two classes lined up for this month. I am so looking forward to the fun and rewarding sessions with the participants!

For those reading this post and are keen in the workshop, the details is at:

ST Classified:
http://www.stclassifieds.sg/sell/cooking-and-baking-lessons/courses/tarts-making-class/ad-889995

and my FB:
https://www.facebook.com/lynn.lim.395?ref=tn_tnmn#!/littlebakeshop