Tag Archives: strawberries

Spring Chocolate Pudding 

Spring is finally finally here ! It’s been a long time ! Even the cherry blossoms think so, they’ve been waiting to bloom and shine !  I used to garden a lot more, but ever since I have kids, I’ve been too busy growing two little humans and kind of abandoned my garden. This year, I want to at least plant some herbs, so I got some basil and cilantro seeds the other day and just put them in a couple of small pots. Well, I have to wait a while before my herbs grow.  So meanwhile, I made these cute little pudding pots to enjoy. They look very realistic !  And I was so happy that I could shoot the pictures in my backyard with some sunshine ! They would make a fun little snack for the kids at Easter ! Try to pick strawberries that are smaller and longer in shape so they would look more like little carrots.  

Makes about 6-8 servings 

For the candy coated strawberries

  • 180 g orange candy melts 
  • 5-10 mL vegetable oil
  • 8-10 strawberries (at room temperature)
  1. Wash and dry strawberries leaving the stems on 
  2. Melt candy melts in the microwave or over a double boiler according to package instructions 
  3. Add 5-10 mL of vegetable oil to achieve desired consistency if needed 
  4. Coat strawberries with candy melts, tap off excess, be careful not to break the stems 
  5. Place on a tray lined with parchment paper 
  6. Pour remaining candy melts into a piping bag 
  7. Cut a small hole at the end of piping bag 
  8. Drizzle over dried, coated strawberries 

For the chocolate pudding 

    • 30 g unsweetened cocoa powder 
    • 75 g granulated sugar 
    • 30 g cornstarch 
    • Pinch of salt 
    • 500 mL milk (whole or 2%)
    • 120 g semi-sweet chocolate chips 
    • 5 mL pure vanilla extract 

You would also need 8 regular-sized Oreo cookies for topping

      1. In a non-stick pot, mix together cocoa powder, sugar, cornstarch, salt
      2. Gradually stir in milk 
      3. Place over medium heat, stirring continuously until starting to bubble   
      4. Add chocolate chips, stir until thickened and chocolate all melted
      5. Remove from heat, mix in vanilla extract 
      6. Spoon into containers, let cool and refrigerate for at least 2-3 hours (a skin will form on top of pudding, but that’s OK, as we will put crushed Oreo on top)

To assemble pudding, crushed Oreo into small pieces, put on top of pudding, place a coated “carrot” on top 

Candy coated strawberries recipe adapted from lifemadesimplebakes.com

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Strawberry Vanilla Cream Tart

Strawberries ! One of our family favourites !  My son can “chomp down” (that’s his words) a bowl in no time! They taste good, look pretty and you can use them in many ways.  I always wish I have a bigger yard and more time so I can grow my own. Luckily, we have a few local farms close to our neighbourhood, and we can get fresh strawberries very easily.  I love the U-picks that they have in the early summer too ! It’s a great activity for both adults and kids.   

Makes about three to four 4-inch tarts

For the tart shell

  • 120 g cold unsalted butter (cut into small pieces)
  • 75 g granulated sugar
  • 1 egg yolk
  • 180 g cake and pastry flour, sifted

For the fillings

    • 450 g (about 1 lb) fresh strawberries
    • 500 mL milk (preferably full fat, but 2 % works too)
    • 2 egg yolks
    • 75 g granulated sugar
    • 40 g cornstarch
    • 1/2 to 1 vanilla bean
    • icing sugar for dusting

To make the tart shells

  1. Mix together cold butter and sugar using a wooden spoon until no more lumps
  2. Add egg yolk, mix until blended
  3. Add flour all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)
  4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  5. When ready to bake, preheat oven to 350ºF
  6. Knead dough until pliable
  7. Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork
  8. Place inside slightly greased tart molds, trim off excess dough (dough scraps can be re-roll, but may crack, so only re-roll once or twice)
  9. Bake for about 12 minutes till golden, let cool

To make the vanilla cream fillings

    1. Whisk egg yolks, sugar, cornstarch and 1/2 cup of milk together until no more lumps
    2. Cut vanilla bean lengthwise and scrape seeds out of bean pod, do not throw away bean pod
    3. In a pot, heat remaining milk, vanilla beans and the pod over medium heat until just boiled
    4. Whisk 1/2 of boiled milk slowly into egg mixture to temper, then pour everything back into the pot
    5. Heat until just starting to bubble and thicken, whisking constantly
    6. Remove from heat, take out vanilla pod and let cool

When ready to serve, pipe or spoon vanilla cream into baked tart shell, top with fresh strawberries and icing sugar

Original tart shell and vanilla cream recipe by Chef Marco Ropke at the Vancouver Pastry Training Centre 

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This is my first ever collaborative post, how exciting ! The Canadian Food Creatives collaboration are featuring fresh strawberries this month ! Be sure to check out the links below for other great recipes. They can also be found on social media using the hashtag #CDNFoodCreatives . Many thanks to Amanda Saxby at The Cinnamon Scrolls for hosting.

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