Banana Cream Pie This banana cream pie has a 75-80% chocolate ganache at the bottom followed by a banana-vanilla cream and topped with regular whip cream.

Banana Cream Pie
This banana cream pie has a 75-80% chocolate ganache at the bottom followed by a banana-vanilla cream and topped with regular whip cream.

Summer Berry Trio Tarts
This weekend was an experiment with summer berries for another friend. Raspberry White Chocolate Tart, Strawberry-Rhubarb Tart, and a Blueberry Tart.

The raspberry tart has a white chocolate coating inside the shell with fresh raspberries and a coating of stewed raspberries with peach liquor. The strawberry-rhubarb tart has a rhubarb fill with freshly sliced strawberries on top. And the blueberries in the blueberry tart is infused with orange. 

All three tarts were served with whip cream and would also taste great with ice cream!

Summer Berry Trio Tarts
This weekend was an experiment with summer berries for another friend. Raspberry White Chocolate Tart, Strawberry-Rhubarb Tart, and a Blueberry Tart.

The raspberry tart has a white chocolate coating inside the shell with fresh raspberries and a coating of stewed raspberries with peach liquor. The strawberry-rhubarb tart has a rhubarb fill with freshly sliced strawberries on top. And the blueberries in the blueberry tart is infused with orange.

All three tarts were served with whip cream and would also taste great with ice cream!

Blueberry White Chocolate Ganache Tart

It’s been a while since I made a tart and with my poor memory it showed while making this tart for Aimee.

I almost ruined the crust as I forgot to put pie weights on top while blind baking. And I was going to make this a marscapone white chocolate filling but I over mixed it and it started to curdle. After swearing and running my anger off at an ultimate practice. I went back to the drawing board and accepted this failure as a challenge. Time was also a factor so keeping it simple I made another batch of white chocolate ganache, filled the tart shell, let it set in the fridge and then topped it off with fresh blueberries. I didn’t want to add a sweetened blueberry topping as I thought, with the ganache, it would be too sweet. And because Aimee wasn’t going to eat the tart until Sunday I hand picked each blueberry so it would last and left her with a carton of whip cream to whip up and serve with the tart to balance off the sweetness.

Blueberry White Chocolate Ganache Tart

It’s been a while since I made a tart and with my poor memory it showed while making this tart for Aimee.

I almost ruined the crust as I forgot to put pie weights on top while blind baking. And I was going to make this a marscapone white chocolate filling but I over mixed it and it started to curdle. After swearing and running my anger off at an ultimate practice. I went back to the drawing board and accepted this failure as a challenge. Time was also a factor so keeping it simple I made another batch of white chocolate ganache, filled the tart shell, let it set in the fridge and then topped it off with fresh blueberries. I didn’t want to add a sweetened blueberry topping as I thought, with the ganache, it would be too sweet. And because Aimee wasn’t going to eat the tart until Sunday I hand picked each blueberry so it would last and left her with a carton of whip cream to whip up and serve with the tart to balance off the sweetness.

My new favorite fruit: Pluots. It’s a cross between a plum and an apricot.

My new favorite fruit: Pluots. It’s a cross between a plum and an apricot.

Sunney and I met our idol tonight @_TFL_ Thank you for the amazing meal and night @Chef_Keller!! (at The French Laundry)

Here are our stories about our dining experiences at French Laundry and Ad Hoc.

Sunney and I met our idol tonight @_TFL_ Thank you for the amazing meal and night @Chef_Keller!! (at The French Laundry)

Here are our stories about our dining experiences at French Laundry and Ad Hoc.

Strawberry Rhubarb Cream Tart

This tart was inspired by spring and the fresh rhubarb that was staring at me from the grocery shelf. My niece and nephew have never tried rhubarb so I decided to introduce it to them with strawberries and cream. 

I stewed strawberries and rhubarb with a little water, 5 tablespoons of sugar and cornstarch to thicken it. For the cream, I made a creme anglaise. I mixed half the fruit and cream together to a desired taste that wasn’t too strong, just in case the kids didn’t like it. 

After pouring it into a pâté sucre tart shell, I figured it needed a little decor. So I added fresh strawberries and whipped cream. It kind of ended up looking like something from Strawberry Short Cake and my niece loved the fact it was pink. The kids didn’t question too much about the rhubarb and enjoyed gobbling it down!

Next time I’ll pour the fruit mix in the shell and serve the creme anglaise on the side for a more sophisticated look.

Strawberry Rhubarb Cream Tart

This tart was inspired by spring and the fresh rhubarb that was staring at me from the grocery shelf. My niece and nephew have never tried rhubarb so I decided to introduce it to them with strawberries and cream.

I stewed strawberries and rhubarb with a little water, 5 tablespoons of sugar and cornstarch to thicken it. For the cream, I made a creme anglaise. I mixed half the fruit and cream together to a desired taste that wasn’t too strong, just in case the kids didn’t like it.

After pouring it into a pâté sucre tart shell, I figured it needed a little decor. So I added fresh strawberries and whipped cream. It kind of ended up looking like something from Strawberry Short Cake and my niece loved the fact it was pink. The kids didn’t question too much about the rhubarb and enjoyed gobbling it down!

Next time I’ll pour the fruit mix in the shell and serve the creme anglaise on the side for a more sophisticated look.

Double Duty!!

This weekend I had two parties in one day - Nicole and James’s House / Meet Baby Claire Party and my monthly Dinner Club with the girls. 

If you don’t know this part of me, three of my girlfriends and I get together every month and take turns making either an appy, the main dish, the dessert or bring a bottle of wine; whoever hosts, makes the main course. The concept of this dinner club was to try dishes we’ve never made before and to expand our culinary repertoire by taking inspirations from a country’s cuisine.  To find out more about what we’ve done check out: dinnerclubvancouver.com

We’ve kind of ventured off from our original concept as we’re doing a round of our “favorite” dishes. This month I had dessert and of course, I had to make my favorite tart / pie! But I couldn’t decide… so I made two of my favorites: a lemon meringue pie and a passionfruit tart with a meringue topping. 

Usually I just make a lemon tart without the meringue but I found Thomas Keller’s meringue to be absolutely AMAZING! It’s like eating marshmallow clouds. So I had to put it on top and toasted it the old fashion way - using the broiler instead of a blow torch.

The passionfruit tart is also my favorite only because it’s a great alternative to the lemon but different. The filling is tart but creamy because it has a 1 cup (2 sticks) of butter and creme fraiche! It’s so Yummy! I had extra meringue so I piled it on but didn’t get a chance to toast the top. It still turned out delish!

The hardest part to this Double Duty tart / pie day was deciding who got which pie. Thankfully Nicole said Lemon Meringue was her favorite so they got that one. Happy Parenting Nicole and James and Welcome to the World Claire!! Xox!

Double Duty!!

This weekend I had two parties in one day - Nicole and James’s House / Meet Baby Claire Party and my monthly Dinner Club with the girls.

If you don’t know this part of me, three of my girlfriends and I get together every month and take turns making either an appy, the main dish, the dessert or bring a bottle of wine; whoever hosts, makes the main course. The concept of this dinner club was to try dishes we’ve never made before and to expand our culinary repertoire by taking inspirations from a country’s cuisine. To find out more about what we’ve done check out: dinnerclubvancouver.com

We’ve kind of ventured off from our original concept as we’re doing a round of our “favorite” dishes. This month I had dessert and of course, I had to make my favorite tart / pie! But I couldn’t decide… so I made two of my favorites: a lemon meringue pie and a passionfruit tart with a meringue topping.

Usually I just make a lemon tart without the meringue but I found Thomas Keller’s meringue to be absolutely AMAZING! It’s like eating marshmallow clouds. So I had to put it on top and toasted it the old fashion way - using the broiler instead of a blow torch.

The passionfruit tart is also my favorite only because it’s a great alternative to the lemon but different. The filling is tart but creamy because it has a 1 cup (2 sticks) of butter and creme fraiche! It’s so Yummy! I had extra meringue so I piled it on but didn’t get a chance to toast the top. It still turned out delish!

The hardest part to this Double Duty tart / pie day was deciding who got which pie. Thankfully Nicole said Lemon Meringue was her favorite so they got that one. Happy Parenting Nicole and James and Welcome to the World Claire!! Xox!

Matcha White Chocolate Tart

Tonight I was invited for dinner as a Special Guest! Shaun is an avid Sumo wrestling fan so on occasions, he invites friends over for dinner to watch Sumo wrestling tournaments that he PVRs on NHK. Over the winter he makes Japanese  hot pots and he said he was going to make it an epic one as this will be the last hot pot dinner for the winter. And Epic it was! He had prepared 2 different types of hot pots - clams, red snapper with bacon, napa cabbage and cherry tomatoes and the original shabu shabu but x3 batches! It was a ton of food and so delish!

Since there was a Japanese theme, I figured I’d try a green tea / matcha tart. What goes well with matcha? Ah…hello? …white chocolate?! So with a little help of marscapone, I managed to create a matcha and white chocolate marscapone tart. I shaved a bit of white chocolate for decoration but I wanted big curly shavings. Next time I’ll get a bigger block of chocolate. 

For the matcha I purchased the “Matsu” from David’s Tea.  I think I whisked about 1.5 - 2 teaspoons of matcha in a little hot water and let it rest for about a minute or 2. I added the matcha to the white chocolate ganache and marscapone in three different batches, to taste. 

The end result was good! The white chocolate sweetened the matcha enough so I didn’t have to add anymore sugar. It seemed to be a hit amongst Shaun’s party guests: Bridget, Eva, Amelia, Dave, Jen and Brendo. Bridget and Dave gave me a “nice try”!  Haha!

Matcha White Chocolate Tart

Tonight I was invited for dinner as a Special Guest! Shaun is an avid Sumo wrestling fan so on occasions, he invites friends over for dinner to watch Sumo wrestling tournaments that he PVRs on NHK. Over the winter he makes Japanese hot pots and he said he was going to make it an epic one as this will be the last hot pot dinner for the winter. And Epic it was! He had prepared 2 different types of hot pots - clams, red snapper with bacon, napa cabbage and cherry tomatoes and the original shabu shabu but x3 batches! It was a ton of food and so delish!

Since there was a Japanese theme, I figured I’d try a green tea / matcha tart. What goes well with matcha? Ah…hello? …white chocolate?! So with a little help of marscapone, I managed to create a matcha and white chocolate marscapone tart. I shaved a bit of white chocolate for decoration but I wanted big curly shavings. Next time I’ll get a bigger block of chocolate.

For the matcha I purchased the “Matsu” from David’s Tea. I think I whisked about 1.5 - 2 teaspoons of matcha in a little hot water and let it rest for about a minute or 2. I added the matcha to the white chocolate ganache and marscapone in three different batches, to taste.

The end result was good! The white chocolate sweetened the matcha enough so I didn’t have to add anymore sugar. It seemed to be a hit amongst Shaun’s party guests: Bridget, Eva, Amelia, Dave, Jen and Brendo. Bridget and Dave gave me a “nice try”! Haha!

The Cupcake Story

I’m learning that I can’t bake cupcakes properly as I tend to over bake them.

My mom sent me a no fail recipe and unfortunately I had the heat on too high and ended up setting the smoke alarm off. I barely saved the cakes from being inedible! Lets just say I caramelized the bottoms.

That was Sunday night. Deflated, I ended up going to bed thinking about the fate of these cupcakes. Luckily, another thing I made for fun that night was creme anglaise and this ended up to be the inspiration for these cupcakes. Meet my Boston Cream Cupcakes and White Chocolate Coconut Cream Cupcakes. 

For all the cakes I cut a lid on top and filled it with the creme anglaise and placed the lid back on the cupcake. I figured the cream filling would compensate for the dryness due to the over baking. Then on Monday night I made a 72% dark chocolate ganache for the Boston Creams and a white chocolate ganache for the others and topped it off with toasted coconut. (I also mixed it up a bit with the coconut topping.) they are now sitting in the fridge and freezer waiting to be tested. Will the creme anglaise work it’s moist-making magic!?

I brought a few to work to test them out and I’m planning to perfect the baking process with another batch on Wednesday.

The Cupcake Story

I’m learning that I can’t bake cupcakes properly as I tend to over bake them.

My mom sent me a no fail recipe and unfortunately I had the heat on too high and ended up setting the smoke alarm off. I barely saved the cakes from being inedible! Lets just say I caramelized the bottoms.

That was Sunday night. Deflated, I ended up going to bed thinking about the fate of these cupcakes. Luckily, another thing I made for fun that night was creme anglaise and this ended up to be the inspiration for these cupcakes. Meet my Boston Cream Cupcakes and White Chocolate Coconut Cream Cupcakes.

For all the cakes I cut a lid on top and filled it with the creme anglaise and placed the lid back on the cupcake. I figured the cream filling would compensate for the dryness due to the over baking. Then on Monday night I made a 72% dark chocolate ganache for the Boston Creams and a white chocolate ganache for the others and topped it off with toasted coconut. (I also mixed it up a bit with the coconut topping.) they are now sitting in the fridge and freezer waiting to be tested. Will the creme anglaise work it’s moist-making magic!?

I brought a few to work to test them out and I’m planning to perfect the baking process with another batch on Wednesday.

Raspberry White Chocolate Marscapone Tart

Ok, this tart made it to the dinner party at my friend’s, Steph this weekend as we scheduled the day to make a Thomas Keller “Ad Hoc” dinner - Grilled Asparagus with prosciutto, fried bread, poached egg, and aged balsamic vinegar, Sautéed Lamb Loin Chops, and my tart!

I made a flakey dough crust for this tart instead of a pâté sucre. The filling was white chocolate ganache mixed with marscapone cheese and the raspberry topping had a little sugar, orange juice and zest with a shot of peach schnapps. 

I like the pâté sucre instead of the flakey dough. I’ll save the flakey dough for the savory tarts.

Raspberry White Chocolate Marscapone Tart

Ok, this tart made it to the dinner party at my friend’s, Steph this weekend as we scheduled the day to make a Thomas Keller “Ad Hoc” dinner - Grilled Asparagus with prosciutto, fried bread, poached egg, and aged balsamic vinegar, Sautéed Lamb Loin Chops, and my tart!

I made a flakey dough crust for this tart instead of a pâté sucre. The filling was white chocolate ganache mixed with marscapone cheese and the raspberry topping had a little sugar, orange juice and zest with a shot of peach schnapps.

I like the pâté sucre instead of the flakey dough. I’ll save the flakey dough for the savory tarts.