10 PM: baking on a whim (again...) - tarts are baking in the oven, & the just-made soymilk custard & strawberries are in the fridge - devour'n my lovely strawberry custard tarts tomorrow morning =D
updates:
woke up very late late this morning, took tofupuppy outside to potty, fed him, then fed myself this before rush'n outta the house.
my strawberry & custard tart was VERY yummylicious!!! it almost satisfied my craving of an 苺カスタードクリームクレープ。i can't wait to re-visit Japan in 2012. hear'n & read'n about all the news of the events from the past week has been very heartfelt. my heart & thoughts are with those in Japan. i pray for survivors!!!!!!!! i also hope that all of my friends stay safe & un-affect'd by the earthquake/tsunami/nuclear radiation threats!!! 気をつけてください!
got home from work, took tofupuppy to the neighbor's yard to play with chewy for the 1st time. it was hilarious! chewy kept growl'n nonstop @ tofu & we were all uber-confused, wonder'n if chewy welcomed tofu or not. tofu kept run'n across their pool cover & drench'd himself with the chlorinated rain/snow water, plus consumed tons of it. sigh...oh this puppy! gotta give him a bath in the morning, too late to do so now. let's say there'd be a wet me, a wet bathroom, tons of wet clothes & towels yield'n one full load of laundry & a 1-hour blow-dry'n session with a vicious puppy - TOO MUCH TROUBLE for 8 in the evening. so instead i work'd on this before dinner:
almond soymilk tart pastry recipe
(makes 2-18" tarts)
1 & 1/3 cup all-purpose flour, plus extra for dusting to roll-out dough
3/4 cup confectioners' sugar
1/2 cup ground almonds
1 stick unsalted butter or margarine, diced & chill'd
1 egg yolk
1 T soymilk
1. sift the flour & sugar together in a bowl, stir in almonds
2. rub in the butter/margarine until mixture resembles breadcrumbs
3. mix in egg yolk & milk to form dough
4. knead dough briefly on a flour'd surface
5. wrap & chill in fridge for 30 minutes
6. preheat oven to 400°F
7. split the dough to 2 balls, roll out flat & lay one each on to the tart pan
8. use the rolling pin to roll across the top of the pan to remove excess dough
9. prick the pastry bottoms with a fork
10. bake @ 10-15 minutes until lightly golden brown
soymilk custard recipe
(adapt'd from Soymilk Desserts
, took out the butter & used cornstarch instead of AP flour)
, took out the butter & used cornstarch instead of AP flour)3 egg yolks
5 T sugar
3 T cornstarch
1 cup soymilk
1 t vanilla bean paste/vanilla extract
1. whisk yolks & sugar together
2. add cornstarch, mix well
3. heat the soymilk in a pan over medium heat until bubbles form on the side of the pan
4. slowly pour a stream of the warm soymilk into the custard mixture while whisking it
5. pour the custard back into the pan & heat on medium-low for 2-3 minutes until thicken'd
6. pour custard back into bowl & place saran wrap directly on top of the custard
7. refrigerate until chill'd
ENJOY!!!
