Kumquat tart/金柑のタルト

The tarts at Quil Fait Bon always attract me.Whenever I walk pass their shops,I can't resist walking in and have a look at what seasonal tarts they are serving.One day at Osaka station,I saw this kumquat tart there and I just had to sit down and try,even though it was still early in the morning(and

because of that,there were empty tables!),needless to say,I enjoyed that very much,breakfast like this is so so rare for me!
Their version comes a matcha almond cream,I omit matcha,I think it's good enough,but I I did add a layer of red bean paste at the bottom,just like the original,I think this is

what make the tart special!

Happy new year to you too,thank you so much,Gladpapa San!No need to surprise,I am just a normal guy who enjoy fast food!I love sausage Mcmuffin best,I also enjoy fries,chicken nuggets,shakes and all things really.I also love KFC,and Burger King,also Mos burger and freshness when I am in Japan!I can'

can't decide...
I look forward to your dishes too!

😁👆lol! I like fillet o fish best!...😋
Anyway,I gazed at your tart in admiration...
I was knowing you made
kumquat tart.however,this surpassed my imagination🙀⚡️💘 Rick...this is perfection!
Your tart making already look like professional! Please please show me your other baked confectionery if you!(I

I know you have some baking mold besides this one😏☝️🎶)It's very nice even tho omitted matcha!
Rather I like yours than キルフェボン's original! Wow..love this plate too😍👆Not only Japanese ceramics,you have stylish sense to pick occidental plate too!
Anyway,I know you've been making to beautiful kumquat co

confit yearly. why yours are so perfect? Mine,some of kumquat always ends up to crack.Mmmm... is there any tips?

No no,you are too kind,this is amateur work,I copied,still have much to improve,thanks anyway!
Haha,you remember,I have rectangular mold,and I just bought a square one,I really have to think what I should do with them,or they will become vintage...
I think either matcha or red bean paste is good eno

enough,too much the flavour is lost,especially with kumquat,I chose red bean.
About kumquat compote.I use these from China,Japanese are rare and too expensive,I just simmer them in sugar,white wine and water.I don't know about Japanese ones,but these has lots of seeds inside,and I need to slit them

open to pick out the seeds first,quite laborious,so they are cracked,just that you did't see.But I don't think it's a problem at all,the flavour is all in the skin.If yours are seedless ones,have you tried piercing some holes before cooking?
Haha,filet o fish is my fav too,but it's not as good as wh

when I was a child.Recently there is a debate in HK,people found out there is only half a slice of cheese in the filet o fish,McDonald's says that's the standard and always like this right from the start,not trying to cut cost,I am not buying that at all,what do you think?

I know you have kouglof mold too😏☝️...Lol😂Tho I love vintage things,please don't increase vintage any more...
Anyway,Thanks for kindly teaching me tips.I was making a hole by toothpick when make kumquat comport,but It ends up broken.
In fact,I omitted slit or take out seeds all the time..I'll try it

it😊👌Haha,I know that subject,somehow i remembering fillet's cheese was full size when childhood..however they saying the cheese was half size from scratch.Do you remember it clearly?
Actually,MacDonald becoming the top news as bad meaning in Japan now.(not cheese matter,Foreign substances were mixe

mixed into their fries or ice cream) I guess their managing merchandise will be revised from now on...

You remember kouglof too,amazing!I forgot about that...I don't even remember why I bought it for..
I think one hole is not enough...and better still,slit them and take out the seeds.
I actually can't remember well what size of cheese they used before,I have an impression one full size,and all I know

know more cheese means better taste,it just doesn't make sense the original is half a piece...haha,I think they should start to get more serious about what they serve too,or I'll have to give up on them!

Happy new year,may all wishes come true for you in 2015!Thank you so much,I am happiest now,what a big compliments from you!Your cooking is always excellent,and it's an honor for me!But I am really no expert on tarts,I get lucky sometimes,and most times it cracks too.I am still looking for recipe so

I could improve!What I always do is to line the mold the night before it's baked,so the tart will stay in shape better.I also cut it with serrated knife,it's cleaner.
I had the original tart at Quit Fait Bon,it has a matcha almond cream and red bean at the bottom,and it was very good,I got lazy and

and just used red bean paste to spread on the tart shell,then I put almond cream on top of it,then press in kumquat compote.
りーちさん,I enjoy seeing your cakes so much,and I will be excited to see your tart too,I am sure they will be as good as your cakes!