As 2009 draws to an end, I can’t help but reflect on what a wonderful and fulfilling year it has been. I started this blog at the end of March this year and I can clearly remember how early on I struggled to find my voice and sense of style. This led to very infrequent posts and for the first few months, I was discouraged by the lack of progress I was making with my blog and nearly gave up.
Throughout the year I have met some wonderful bloggers that have provided invaluable guidance and have encouraged me to pursue this little project of mine. Many of them have now become friends. I am sure, if you read this, you know who you are. We see each other almost every day – through a comment, an email or even an occasional gathering. And then there have been people who I thought would never give me the time of day only to be surprised at their generosity and total willingness to go out of their way to help me.
Take Peter for instance from Souvlaki For The Soul. Peter’s blog is recognized as one of the top 50 World’s Best Food Blogs. With the number of blogs out there, this is not a accolade that is handed out lightly. When you visit his site – you will understand why. A combination of beautiful photography, gorgeous styling, delicious recipes and witty writing leaves me entranced with each visit. I emailed him one day asking advice about camera lenses and we got to talking. One thing led to another and the next thing I know he is giving me tips on photography and styling. To Peter, Thank you! … ευχαριστώ.
Recipe (adapted from Stephane Glacier’s Verrines et Petit Gateaux)
Sable Breton
- 250 grams butter
- 235 grams sugar
- 7 grams salt
- 100 grams egg yolks
- 335 grams flour
- 12 grams baking powder
- Beat the butter, sugar and salt in a stand mixer using a paddle attachment.
- Add the egg yolks, one at a time and beat until combined.
- Add the sifted flour and baking powder.
- Knead lightly on a lightly floured surface and wrap in plastic wrap.
- Rest the dough for at least two hours before using.
- When ready to use, roll the dough to around 6 mm thickness and cut with greased rings (I used egg rings)
- Bake in the rings in a preheated oven at 150c (fan forced) for 30 minutes.
Vanilla Mousseline Cream
- 250 grams milk
- 1/2 vanilla pod
- 50 grams egg yolks
- 50 grams sugar
- 27 grams corn starch (or custard powder)
- 125 grams butter
- Heat the milk, half the sugar and the vanilla pod split lengthwise in a saucepan.
- In a bowl, mix the rest of the sugar and the cornstarch and then add the egg yolks.
- Once the milk boils, remove it from the heat and pour some of the milk in the bowl with the egg yolks. This is to temper the mixture.
- Then add the rest of the milk into the bowl and mix.
- Pour the whole mixture back into the saucepan and boil for around 2 minutes, constantly stirring.
- Add the butter and mix thoroughly. Transfer to a bowl.
- Cover the top of the mixture with plastic wrap and place in the freezer for 20 minutes to cool quickly.
- Keep in the fridge overnight to set.
- Use an electric hand held mixer and whisk at an average speed to obtain a light cream. This is now ready to use.
Assembly – top each baked tart shell with some vanilla mousseline cream and top with your favorite fruit. (I used blueberries but strawberries or mangoes would work well too!).
Sorry, I was wondering, how many servings did you get with this recipe? Can’t wait to try it, but I’m planning to buy the tart molds first… 🙂
Hi Imelda,
Depending on the tart pans you have – you should make about 12.
Cheers
Trissa
Beautiful post! Yes, Peter is very very largehearted! I’ve got sound advice from him too in the past wrt RAW images.
That tart is glorious my dear! Have a fab 2010! HUGS!!
Yum! That tart looks amazing! Thank you for your comment on my blog 🙂 I am just starting to try and take photos of food…and your food photography is lovely. All the best for the new year!
That is great photography Trissa!!! You can probably pass on some advice to me re great photography – your photos are simply amazing!!!!!
Oh, and a very very very happy 2010!!!
I think one of my new year’s resolution (besides eating more Camembert) should be learning how to take better photos… these photos are gorgeous!
Trissa, thank you for stopping by my blog. :-))
Wow The tart sounds truly tempting with vanilla mousse and blueberry atop.
Best Wishes for the year 2010!
Angie
Wow, this is just so so so so beautiful. I am in awe. May 2010 be filled with goodies as lovely as these. Happy New Year.
*kisses* HH
Trissa, I’ve met some wonderful food bloggers too, and even the ones I only know virtually (such as yourself) feel like ‘kin’, as we all share such a love for our craft, AND food photography lol That said, those tarts and your photos are outstanding! You always bake/cook up such delecyable fare! Happy New Year!!!
Wow, keep up the great photo and recipe work, Trissa! It’s terrific!
The tart looks ravishing and the photo composition is so elegant. The dark setting with the Moroccan glass.. gives this an almost opulent ambience!
Isn’t it a nice feeling to know other food bloggers n become close friends? I’m sure your blog will only get bigger and better in the new year! All the best in 2010 with many more deliciousness!!
Lovely, gorgeous terrific. You have a fantastic blog here, Trissa! Have a Happy New Year!
Your food styling and photography is just gorgeous Trissa. I would love some tips from you 🙂 Happy New Year!
If this isnt Heaven..what is?
http://forkbootsandapalette.wordpress.com
Mmm, tasty! I love blueberry tarts and this one looks perfect. I hope you have a wonderful new year’s!
This looks so good. I love your beautiful pictures. Happy New Year!
Hmm, that tart looks totally delicious Trissa! I am also a big fan of Peter’s blog so I know what you mean… 🙂 I saw Peter’s work on Flickr first before I discovered his blog, but I am still amazed every time I take a look! Happy 2010!!
Ooooh…that looks very delicious. I have been thinking of fruit tarts. I have bought everything to make it but couldn’t find the time to do it. I wish I have a magic button to push to make your tart fly over here 😀 Happy New Year, Trissa!
I am so glad to have found your blog, albeit recently. I’d like to thank those friends of yours who encouraged you to keep blogging!!! We’d all be missing out on a splendid, BEAUTIFUL, inspirational blog otherwise. Happy New Year, Trissa! Wishing you and your family lots of joy and laughter in 2010.
Ju
These tarts look so elegant, and I love how you coordinated the whole picture to match those luscious-looking blueberries. Absolutely gorgeous.
Wishing you and your family a very happy new year. It’s been a pleasure to meet you and discovered your lovely blog. Looking forward for many more delicious recipes 🙂
What a sweet looking dessert! Isn’t great when the blogging community supports each other! 🙂 I’m glad you didn’t give up blogging. Wishing you a Happy New Year and here’s to more good eats in 2010.
The tart looks so good and of course your photos are beautiful as always 🙂 Happy New Year Trissa!
The photo is beautiful and the tart looks scrumptious! What type of camera and lens did you use? Glad to have found your blog! Happy New Year
Hi Cheri – I used a macro lens 105 mm 2.8 f stop… I am still getting the hang of the lens!
You have a beautiful blog! Glad to discover your site. Have a delicious 2010! =)
I have thoroughly enjoyed getting to know your blog, exchanging comments with you, and even meeting you in person in 2009. All the best for the year ahead, Trissa =)
Your site is amazing and professional for someone who just started out. I am in awe and of course inspired.
wow that is one gorgeous tart trissa! happy new year and all the best for 2010 dude!
Glad you didn’t give up on your blog in the early days. I love your posts. How great is it that you got that wonderful advice. I think it’s amazing that people share the way they do.
Have a great new year. Here’s to a wonderful 2010!
Stunning Trissa. Stunning. I love the bold, deep, rich colours of the blueberries and boy do I want some….NOW!!!!!!!
yummylicious!! it looks so delicious!! Vanilla Mousseline Cream recipe is what i want for the day 🙂
Looks yummy!! I want some hehehe! Happy New Year!!
WOW! The photo is dark and mysterious.. love the tart.. pistachios and blueberries are an amazing combo!
I had this at trissa’s the other day, needless to say it was delicious! The base was nice and crisp and the cream was yum. I had to eat two!
Looks like Peter’s advice is being put to good use 🙂
Nice looking tart, as I don’t just mean the photo!
hey trissa your photos are looking so gorgeous im so proud of u 🙂
WowTrissa, didn’t realise you only started in March because evrything always looks so professional 🙂 I love visiting your blog and reading your heartfelt stories. Wishing you a wonderful start to 2010. Oh and that tart photo is stunning!
Georgous!! Sublime, Trissa!!!
Yeah,….!!!!! MMMMMMMMMMMMMMMMMMM,…..
wow!delicious food and excellent photo…
Happy New Year Trissa. I’m so glad meeting you on Twitter. Actually, thanks for following me first. I know that when we see each other, we’re going to have a great time and we’ll be laughing and laughing. Your blog is awesome with great photography and writing. I could see your signature touch to each post. Have a great year ahead.
I’m so glad you continued your blog. I love reading to see all the beautiful dishes that you have made from cookbooks that I can only dream of having. Not to mention your stunning photos. I look forward to reading your blog for many many more years.
Hi Trissa! Hope you’re having a fab festive season.
These little tarts look delicious! I love the fact that this recipe doesn’t require the use of those fiddly little tart moulds – they have been stopping my tart endeavours until now.
I’m definitely going to give this one a shot. Thanks for sharing 🙂
Darling, its beautifully styled! I find most bloggers to be kind people, willing to share their knowledge but that doesn’t mean I’m not a bit scared to approach the big guys ;D. I love coming to your blog, as I’m always sure I’m going to find something fantastic. The stories, the food, and of course, you! Happy New Year, I cannot wait to see what the future holds for all of us!
Yeah, I share the same feelings with you. Through blogging, I met many beautiful people who are very generous to share what they have experienced, including you, Triss.
Thanks so much for your advice through DM on Twitter.
BTW, thanks for pointing to Peter’s blog. It’s really gougers! Will take some time to dig into it.
Wish you all the best in the coming new year!
Happy New Year!
Mmm I love blueberries, that tart looks beautiful. I’m so glad I started reading your blog and have gotten to meet you this year, you & your blog are such an inspiration for me, both your writing and your photography. Hope you have a very Happy New Year Trissa!
Trissa, a lovely tribute to Peter who has a fantastic blog! I love his photography so you got some invaluable advice 🙂
The blogging world is massive and for someone to help and give advice is great. Your photos are amazing Trissa and one of the highlights of my year was meeting you and the rest of the gang. Thanks for coming to that first meet-up. You are an amazing cook with a heart of gold. I look forward to more exciting stories and recipes from you.
Trissa..thank you for the shout out and your kind comments! And your Greek is spot on too! It was fun meeting you this year. The tart looks gorgeous. All the best for 2010. Cheers.