The things I bake, I couldn’t eat

What’s that one staple food that you can not live without? For my family, rice is something that they could not live without. To them, they can not go a day without tasting rice and if they ever find themselves in such a situation, they think it was a hellish experience.

Then, they have to deal with me, who doesn’t really eat rice. It is the same with them, the feeling that I felt if some days I couldn’t add flour based food in my diet. I just feel like it’s a miserable life without bread, cakes, tarts or even pasta.

So, whenever we travel if it’s with me, we’ll try to find the middle ground where I can get my bread and they get their rice.

For me, giving up flour for just a week is a great experience. I think it was justified with my baking craze that I did a couple weeks ago. It opened up my eyes that a lot of the time, my meal consisted of flour in some ways. Is there an escape from it? Maybe and now my baking craze isn’t as crazy as it used to. I get my self-control back 😂

During my no flour days, I apparently influenced my mom to restart her bakehouse.

She started dusting her old book recipes and I saw her eyes lit up. She started asking me if she could restart her bakehouse, something she abandoned when she took up the caregiving role.

She baked all sorts of stuff and I was just left with the strong smell and the pretty cakes in the house. I kid you not, it was not that fun of an experience as I wanted a bite but I remind myself that I was on a no flour days and I have to go through with it.

In the end, she still had some ingredients left and I decided to make tart.

Sweet Corn Cheese Cream Tart

Tart is something that I thought was challenging to make until I learned the rope. Everyone without baking skills can make it, the only thing that’s challenging to find is either time or the willingness to do it.

A pretty tart at the cafe costs $2 and sometimes in an upscale place they could be more. Now, I can see the reasoning why they charged more. The quality of the butter and the filling are what makes tart expensive. This one is pretty easy to make and quite affordable as I am doing some swaps in the ingredients. The recipe was inspired from this one 콘치즈 타르트.

Ingredients for the crust
8 Servings tart

• 140gr of all purpose flour
• 1 tbsp of sugar
• 1 pinch of salt
• 1 whole egg
• 85 unsalted butter

Ingredients for the filling

• 6 tbsp of pre-made Cheese filling
• 15 tbsp of sweet corn
• Salt
• Parsley
• Sesame seed for toppings (optional)

How to’s

• In a bowl add flour with salt and sugar, mix them well
• Add butter and mix them by lightly doing it and avoid overmixing. Make sure all the flour gets butter
• Crack an egg and mix all the ingredients until you see no flour left
• Mold the dough into the tart shape and set aside.
• For the filling, in a bowl mix all sweet corn, cream cheese filling, salt and parsley.
• Make sure to also use fork to give tiny holes around the pie
• Add the filling and topping and bake in an oven for 20 minutes in the electric oven and 25 minutes in the gas oven.
• Serve and enjoy

It’s basically similar to the coffee cup I made but they are using a lot less sugar. So, if you want to actually make the tart, it’s similar to. Tarts can be filled with a lot of things and for me, I love it best when it’s savory.

Honestly, in this one, I was overbaking them as I got distracted talking to my mom about the bakehouse logo. I was supposed to be checking them out once it hits the 20 minutes mark but having got lost in the design, I forgot to check them out. So, some of them were a bit more burned than I’d like it to be. Just like you can see on this tray below that some of them just look pretty burned.

Extra tips from me, if you want it to look glossy, give it an egg wash and they’d be looking even prettier. Unfortunately, I can only smell them and according to my mom, there are a few things that can be fixed, especially the fillings.

Somehow, the filling doesn’t look as puffed up as the usual tart, so she was telling me to actually add some flour and cook it first with all the other ingredients for the filing. That way, the tart would have more filling.

Where I am from, we don’t call them tart but pies. To me, pie is the big one and that one is not, that is just tart. Usually we also serve this during special functions/family functions where it’s often filled with fruits rather than savory ones like I just made.

Having someone who actually knows the rope can be quite helpful but also not? Whenever I am baking, she’s always telling me things like I am her apprentice. But I always appreciate it, afterall, she’s the expert and I am here to learn more 😄

See you in my next bake!