Shhh… can I tell you a secret?

Shut the doors, don’t you dare touch that phone because what I am about to publicly reveal on the internet for the world to see must remain absolutely private ok?


I am totally putting my trust in you all here ok, my reputation could potentially shatter into a million pieces with any wrong, sudden moves…

But I do have reasons behind my actions, please tell me you will not judge, I personally would consider it a touch unfair. But then again, I can only convince you with my words as opposed to pleading.

*takes a big deep breath in*

Ok… you know all those cake mixes, muffin mixes and easy-to-access-treats in 5 minutes Betty Crocker makes and displays in just about every decent grocery store in the world?

I didn’t use them.


No, as tempting as her shortcuts and treats look I try and keep away from them. Fine, since I am about to confess anyway, yes I have used them once. God, you interrogators are good! This pressure is intense!

*Wipes away perspiration from the forehead*

Anyway, backing away from that, yes it was not a Betty Crocker mix. But something very similar.

I… I used… well…*whispers* ready made mini tart shells…


I know I know what you are thinking (and don’t you dare go gossiping, I am trusting you here!) but hear. Me. Out. Please.

I am in acquaintance with a lovely lady who is one of my idols because she is a food tech teacher and cooks like a god (dess)! She is also seriously sweet so on finding out my fellow foodie tendencies, she brought over a huge hamper of delicious ingredients and magazines to inspire me! 🙂


And thus came into my life the mini tart cases. They were so golden, and perfectly made and so cute and irresistible. I had to use them. It was that or just eat them plain and I was this close to doing so!

Now are you still thinking ‘Oh my god, this girl doesn’t even…’?

Because if you were in my position, you would definitely do the same 😛

And if you wouldn’t then wow, would you be missing out on some seriously real-butter, soft and delicious pastry which went perfectly with the vegan (yay!) peach-rosewater curd I made!


So summery, so totally no baking and so perfect for 40 degree weather 🙂

Shortcuts… I think I love ‘em 😉

Peach Rosewater Mini Tarts
Adapted From: Juanita Cocina (love this girl!)


  • Pre-made mini tarts (or make your own like from this recipe)
  • 2 cups fresh (or frozen and thawed) peaches, peeled – if fresh, try for as juicy as possible!
  • ¼ cup + 2 tbs caster sugar (my peaches were perfect to eat but not sweet enough for the recipe so judge accordingly)
  • ¼ cup lemon-lime juice
  • 1 tsp rosewater
  • 5 tsp cornstarch (corn flour)
  • Tiny orange segments and mint leaves to decorate (optional)



  1. Roughly cube the peaches and try not to eat every single piece as you cut *guilty*
  2. Blend the peaches and the sugar together until smooth (this may take a while so be patient – if the peaches get stuck a little, use a Spatula to dislodge the chunks and continue)
  3. In a separate small bowl, whisk together cornstarch, lemon-lime juice and rose water until smooth
  4. Add the cornstarch mixture into the blender and keep blending till it is very smooth (mine was still slightly chunky due to the lack of juiciness so I added a tbs or 2 of water)
  5. Add the mixture to a saucepan to cook over a medium-low heat until it starts to boil
  6. Continue constant stirring but let boil for 2-3 minutes or until thickens
  7. Pour the mixture through a sieve and use the back of a wooden spoon to push the curd through (if you do not mind the slightest chunks, you may skip this part)
  8. Pour into a heatproof jar and let cool to lukewarm (the curd alone stays for a week in a fridge)
  9. Spoon the curd into each mini tart shell
  10. Decorate as desired then refrigerate (covered) till desired 🙂


  • Try to serve as soon as possible because the crust can get soggy!

Enjoy mes cheris!

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  1. Pingback: Guest Post #3: Creamy Peach Dulce de Leche Trifle | Go Bake Yourself

  2. I think ready-made tart shells are just fine to use, when you need something you can count on to serve people, especially if you’re preparing other dishes at the same time! Also just the fact that you’re making the tart fillings entirely from scratch means that you’re doing a whole lot more (and your desserts probably taste a lot fresher and better) than is the case with most other people out there! 🙂


  3. This sounds so good! I, too, am guilty of using ready made tart shells… but you know what? Who cares?! They’re great to have on hand, in case of a dessert emergency. Then I don’t have to worry about mine coming out different sizes or anything (not that I’ve tried, but my attempts at pie crust have been… interesting…).


  4. Tisa says:

    These look fabulous. Who would’ve thought peach puree and rosewater would rock a combination? Well, only Choc Chip Uru, right ?;-) I haven’t visited in while, I love your backdrop- the multi tiled fruit display. You always come up with serious yum, my buddy ♥


  5. Brittany says:

    This post was so fun haha. I love it. I use shortcuts ALL the time!! There is nothing wrong with that!! You are among the few that make everything from scratch and for that I admire you!! These look so yummy!


  6. Joanne says:

    Those look so good, you are completely forgiven for using ready baked shells. Plus, I’m not a big pastry making fan so I would have done the same in a heart beat.
    Love the peachy filling.


  7. jlaceda says:

    Oh….peach and rosewater…so lady-like! Can’t wait to sink my teeth in these. Unfortunately (for me), I am on the Paleo diet for the next 30 days, so no grains and no refined sugar. But you know I can’t resist treats…so one day, I will lay my lips on these babies again. Until then….waaah…!


  8. Zoe says:

    This is too hot to bake sometimes here at Melbourne. Luckily, we are getting the extreme heat during the weekdays for the past weeks and weekends were ok for me and my baking… phew!

    No worries about shortcuts! They can be fast, instant and good to fix sweet cravings!


  9. Sophie33 says:

    Very well written & with lots of fun too!
    We can cheat from time to time, can’t we? Why the bother? Good for you! I love to use mini prepared tart shells too from time to time & your filling looks extremely tasty too! A job well done, I say! xxx 😉


  10. I’ll gladly accept your shortcuts! The little pre-baked tartlet cups are so perfect, and although I’ll need to wait a long time for fresh peaches, if I can bake these with frozen, I’d love to taste summer in January! 🙂


  11. navane64 says:

    Okkkk!!!! This is the recipe for me because I there’s no need to bake. I love this creative idea of yours. Nice treat and simplicity is the word to be associate for this pie.


  12. Spoon Feast says:

    Nothing wrong with short cuts once in a while. The curd looks quite lovely! I haven’t thought of combining peaches and rosewater before. Strawberries and rose are a match made in heaven!


  13. mjskit says:

    That’s o.k. We all take shortcuts once in a while. With you going to school, I’m surprised you don’t take more than you do. I love these little tarts! Great combo with the peaches and orange and then that touch of rosewater makes it quite special.


  14. Becky says:

    I am pinning this recipe for peach season this summer. I’ll definitely make peach curd. What a great idea, and looks beautiful in your tart shells.. Love the mint. too.


  15. Saguna says:

    Your teacher sounds SO sweet! As do these lovely tarts, I would never have thought of peach, rose and mint together- brilliant, it sounds so good! No judgement on the tarts either- shortcuts rock. 🙂


  16. Kim Bultman says:

    Uru, you crack me up! No need to apologize for using ready-made components. if they taste good, eat ’em! The deciding factor is t-i-m-e — which you’ve had very little of lately. Your fresh peach filling is making wish summer (oops, did I skip a season?!) would hurry up and get here. 🙂


  17. At least you admitted it. But, then again, I’m thinking if you were to make your own mini tart shells, you’d have to purchase additional kitchen equipment which you might not use that often. To me, that’s not worth the expense.


  18. A_Boleyn says:

    I’ve used frozen tart shells a few times as well … nothing to be embarrassed about at all. I CAN make mine own and I have. So you’ve got nothing to prove especially if you can make something as special as your peach rosewater ‘curd’ to go inside. 🙂 They look gorgeous especially with your orange and mint garnish.

    Using curd as a tart or cake filling is one of my favourite ways of using it up as I’m not a breakfast toast or scone eater.


  19. I take shortcuts all the time! And this is one I’d definitely take – I find blind baking this little tart shells tedious beyond belief (but I don’t use them often, so I’m out of practice). Great looking tarts! Makes me hungry for peaches. Good stuff – thanks.


  20. I love tarts – There’s not a mix or pre-made item I won’t at least try. Between work, family, and taking care of my mom, semi-homemade is STILL better than all store bought. We all do what we can………..:)


  21. You are so funny. 🙂 We are good interrogators right…. we got it out of you…. but we will keep your secret. 🙂 Hey, you are speaking to the queen of playing around with cake mixes because I love shortcuts. 🙂 These look perfectly delightful especially during your heatwave. Stay cool my friend. 🙂

    PS… I sent you off the guest post.. hope you like it. 🙂


  22. daisyandthefox says:

    these look lovely!! 🙂 and that is one good short cut my friend!
    we currently have an abundance of peaches – so gonna use this recipe! 😀


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