This Ramadhan, like last year, has been a hectic one. My little one started kindergarten on the first day of Ramadhan. It's hard to believe that two weeks has passed by already. Two weeks with nothing really special happening. Abdu and I are just existing in our own way. We are getting used to his school routine, and I am attempting to fit in some free time for worship. At the moment, my goal is to read Qur'an a few times a week, pray the sunnah prayers, and make it to tarawih prayers on Saturday nights. I would also like to go over the small chapters of the Qur'an that I have forgotten. I find that they come back easily mashaAllah, but I have to work at it.
I haven't watched television in almost 2 months. It wasn't a choice but something that happened by chance. It broke in July and I haven't bothered to fix it. I didn't have much time to watch anyway, but now I have that little bit of extra time to do other things. MashaAllah it has been an unexpected blessing.
My son and I have been doing our best to have a nice iftar every day. I'm cooking some of his favorites and some new dishes too. I don't have much of a sweet tooth, but this Algerian kid of mine sure does. I watch his sugars very closely because he is an active boy. We enjoyed making
this one together.
White Chocolate Fruit Tart adapted from Allrecipes.com
3/4 cup of butter, softened( 1 1/2 sticks unsalted)
1/2 cup confectioners sugar
1 1/2 cups flour
10(ounces) white chocolate chips, melted and cooled(can use vanilla chips as well)
1/4 cup heavy whipping cream
1(8oz) package philadelphia cream cheese, softened(in ME they come in 250gm containers)
1 peach, thinly sliced
In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
For glaze, pulse strawberry jam in a food processor to break up any fruit chunks. When jam is smooth cook in a small nonreactive saucepan over medium low heat. The jam will become thinner and almost translucent. Remove from heat and using a pastry cover fruit with "glaze." The glaze will help to keep the color of the fruit. Refrigerate for 1 houre before serving. Refrigerate leftovers.
I thought this dessert was quite good. The crust tastes like one of those walker shortbread cookies, but the filling is too rich for my taste. I had two small pieces in about 4 days and took the rest for my co-workers.
NOTE: I used an 11 inch tart pan with removable bottom. It slides out of the pan easily and has a beautiful crust. In my pictures, the tart is sitting on the removable bottom of the pan. I didn't want you thinking it was sitting on the counter.