I first made a mocha tart using this vanilla pastry on the 8th of February. I was not happy with the original mocha ganache so I decided to make it again. That did not happen until last week, 10 months later!
Dave and I have had a lot of experience with train tickets in Europe. Over time we have found that the easiest way to purchase them is from the ticket machines. Most of these machines have language options which helps. It also helps to know the end station of the line you want to take. When we were in Amsterdam two months ago we did a reconnaissance of our trip to the airport. We were leaving in the dark and neither of us wanted to be caught out while dragging suitcases. Our three day GVB pass meant we could hop on and off the public transport at will. We planned our route at the time the trams started running from the closest stop and followed it up to the train station. Our 3 day pass did not include the trains or the one bus company.
Today’s inspirational recipe from Lavender and Lime ♥ Vanilla Pastry ♥ #LavenderAndLime Click To Tweet
When we were ready, we walked to the tram stop and caught the tram to the metro stop. Then from there we caught the metro to the train station. At the train station we bought tickets for a one way journey to Schiphol Airport. Nowhere on the options did Dave see one to change the date. So you can imagine our frustration when we were barred entry the following morning. Luckily for us, the train we were meant to catch was cancelled. This meant we were not in a rush and could buy the tickets we needed. Dave double-checked and still did not see a date option. At the airport we were told we could not get a refund. But I decided to contact them via their messaging service on our return. The lady I dealt with was most helpful, and processed the refund immediately.
Click on the links for conversions and notes.
- 175 g flour
- 80 g fructose
- 100 g butter, cubed
- 1 egg yolk
- 5 mls vanilla extract
- 5 mls fridge water
- Place the flour and fructose into a stand mixer bowl
- Use the paddle attachment and mix to combine
- Add the butter and beat until it resembles fine breadcrumbs
- Add the egg yolk, vanilla and water and mix until a dough forms
- Tip out onto clingfilm, shape into a disc, cover and refrigerate for 30 minutes
- Take the dough out of the fridge, place between 2 sheets of baking paper and roll out to 3mm thick
- Place into a lined quiche tin and do not trim the edges
- Place into the fridge while you preheat your oven to 180° Celsius
- Remove from the fridge, dock the bottom of the pastry and line with baking paper
- Place baking beans into the tin and place into the oven
- Bake blind for 20 minutes then remove from the oven
- Remove the baking beans and paper and return to the oven for a further 8 minutes
- Remove from the oven and leave to cool completely before trimming
- Once cool, place your desired filling into the pastry case and follow the recipe instructions for chilling
Inspiration published on Lavender and Lime December 13:
- 2020: Pop-Up Peekaboo!
- 2019: Cherry Compote
- 2017: Review Cape Winelands Cuisine
- 2013: Turmeric
- 2010: Alex Garden Restaurant, Strand
Do you ever do a dry run of a route you need to take?