Fruit Tart: No, I'm Not Talking About Myself

You CAN make those adorable fruit tarts you see in the glass cases because they are probably the easiest recipe I've posted so far. They are actually really healthy too.

These fruit tarts were the other thing at the Hot Cakes bakery that I was contemplating buying for my dad's birthday. (The French Flourless Chocolate Cake won out)
So I suppose this is the another post in my long slow revenge against bakeries that charge too much for their products.

I'm a college student, okay? I don't have much access to fancy things like electric mixers, I don't have much time, and I certainly have to clean up all my messes to a spotless degree if I don't want to be banned from the communal kitchen. There are shortcuts I take in my recipes for steps I deem unnecessary and ways to improvise for directions requiring more fancy stuff. Whenever a recipe calls for me to whip something with an electric mixer or melt with a double boiler, most of the time I beat things by hand and microwave respectively.

I bring this up because the original recipe calls for making your own crusts. Now usually, I'm all for this because I'm a freak that likes to know every single thing that goes into the food I make. But for the sake of time, I really can't. I used store bough tart crusts. If you really want to make your own crusts, I've posted the ingredients and recipe at the bottom. I can't offer any of my usual advice because again, I haven't made my own.



( Fresh Fruit Tarts )

 

Tamagoyaki

New kitchen, new recipes. I've moved back home and have more access to legitimate stuff. All the desserts I've made so far, I've made for other people. I don't make desserts for myself. Now that I'll actually be cooking for myself, I'm making more practical (but no less delicious) recipes.

This time, it's tamagoyaki, the common and popular Japanese sweet omelette. The only slightly uncommon ingredient is mirin, a kind of Japanese rice wine with low proof that is used in cooking. I did some research for it, and if you are into Japanese food, this is a pretty good investment. Mirin is used in Japanese cooking a lot of times and has an indefinite shelf life in the refridgerator. In the Edo period, it was used as a substitute for sake. ^_^; Kampai...



( Tamagoyaki )