Stories are the fabric of life. They are the threads; weaving and tying us to one another.
Some of our stories unite for a season. Your daughter's first teacher, a childhood friend, your neighbour in another city, an ex-partner. Other people's stories bond for the long-haul; perhaps becoming a little frayed and worn-out along the way, but never separating.
We are all on a journey, meeting and walking with others as we go. And in love and friendship we seek to know, and to be known in return.
I'd like you to know me.
So it was with pleasure that I shared a little of me and my story with Wish You Were Working Here. In the interview I speak a bit about how we came to be living in Tauranga, in the Bay of Plenty, and the synchronous genesis of Heartfelt Kitchen.
We are so blessed to call Tauranga home. I am constantly astounded by the beauty of this region - it truly is a region of plenty and abundance. Daily I feel like I need to pinch myself and thank God for my rich blessings! Read more about why I love living in Tauranga.
In honour of the sunny Bay of Plenty, I have created this Plentiful Berry Tart - a tart made with beautiful ingredients and the freshest produce from the best region in New Zealand. I must say - this tart combines some favourite flavours for me...
cream, with a beautifully aromatic buckwheat crust.
It's fresh, light, delicious and oh-so-christmas-y.
Speaking of Christmas, this may be my last post for a while, as I holiday with my family (you never know though - it's hard to keep me away from the kitchen and the camera!) In any case, my family would like to wish you and your families a truly special Christmas and New Year!
With love from our kitchen to yours,
Emma, Nathan and Emilia.
Plentiful Berry Tart
serves 8-10 / you will need a 28cm spring-form tart tin.
For the crust:
120g unsalted butter, room temperature
1C buckwheat flour
3/4C tapioca flour
3T coconut sugar
1 free range egg
For the filling:
1 egg + 1 egg white
3T coconut sugar
Zest of a small orange
For the top:
2T freshly squeezed orange juice
1/2t vanilla bean paste
2 punnets katikati strawberries, rinsed, ends removed, quartered
1 punnet blueberries, rinsed
Nutmeg, for a light dusting
1. Gather all ingredients. In a food processor, put all of the ingredients for the pastry and blitz until a fine crumb forms. Turn onto a clean bench and knead firmly for a few minutes until a smooth pastry forms. Shape into a log, wrap in cling film, and refridgerate for 15 minutes or until required. Pastry will keep for a week or two in the fridge, and may also be frozen for future use.
2. When ready to make your tart, preheat oven to 180 degrees celsius, fan-bake (or 190 regular). Remove pastry from the fridge. If it is too firm, leave it to sit on the bench for five minutes to soften slightly.
3. Knead pastry dough until smooth and malleable. Between two sheets of baking paper, roll it into a large circle that is roughly half a centimeter thick.
4. Remove the top layer of baking paper. Carefully lift the other piece of baking paper with the pastry on top, and delicately flip pastry into tart tin. If it breaks a little - don't worry! This pastry is very forgiving, and you can push and mould it back together with your fingers. (As I did in the photos above!)
5. Trim the edge with a knife, prick holes in the base of the pastry with a fork, and bake for 8-10 minutes or until colour has changed and buckwheat is fragrant.
6. To make the filling, put all ingredients into food processor and blitz until smooth. Pour into pre-baked crust and smooth with spatula. Bake in the oven for 20 minutes, or until set.
7. Remove from the oven and allow to cool completely before removing from tin.
8. When you are ready to serve, beat the cream, orange juice and vanilla together until thick. Smooth over the cooled tart, and sprinkle with prepared berries. Dust with nutmeg if desired.
9. Serve immediately, and enjoy!
Note: If there are any leftovers, they are delicious turned into a crumble for breakfast the next morning!