Here again I have another amazing looking inspiration and guidance from our Divine Yahuah and my Divine Masters: Archangel Michael, Angel Jerome, Angel Jermaine, Master Enoch, Master Elijah, Master David, Master Jesus, Master Matthew, Master Daniel, Holy Mary and Holy Mary Magdalene and I want to share with all under our cooking category.

When its our Divine Yahuah and His Divine Helpers of Archangels, Angels and Ascended Masters you are sure to know that there will be no end to what one seek with believe. I prayed for more to share and here we have a recipe.

Baking Recipe For Divine Yahuah Rock Solid Tart

Below is a list of ingredients to bake Divine Yahuah Rock Solid Tart and baking directions with some few photos at the end. Ingredients were purchased from Sainsbury’s supermarket.

Dough Ingredients

Self rising flour – 200g (190g for dough and 10g for dusting)
Light brown soft cane sugar – 70g or 3 tablespoon
Stork margarine – 75g
Egg – 1 whisk
Madagascan lemon extract – 2 teaspoon

Filling Ingredients

Strawberries – 190g
Raspberries – 34g
Dessert pear – ½
Blueberries – 44g
Blackberries – 50g
Mango – ½ or 100g
Clarks Carob Fruit Syrup – 60 ml (Extra 10ml to mix fruits together)
Water – 70ml

Baking Equipment
Ramekins – 3 set
Working board and rolling pin
Baking tray
Oven

Baking Time
30-45 minutes for preparation
10-15 minutes for pre heating oven at 200 degrees fan
20 minutes for baking

Serving
Saves – 2 people

Step 1 – Making The Dough

Pour your flour into a mixing bowl and add in the sugar and margarine.

Mix these ingredients together by rub in method, this involves using both hands where you use your palm to mix the ingredient by rubbing them together.

When they are bind together with no hint of white flour add in your whisk egg. At this stage you can use a ladle to do the mixing.

Add in your lemon extract and mix very well together.

Set you dough aside and start preparations for your filling.

Step 2 – Making The Filling For The Dough

a. Cut your fruits into squares medium size.

b. Boil dessert pear by adding your water and Clarks Carob Fruit Syrup 60ml for about 5 minutes, turn the cooker off and add the blackberries and mangos for them to steamer. We are doing this to get these fruits to be soft.

c. Put the remaining fruits into a bowl, when the dessert pear, blackberries and mango is cooled down to room temperature, add this to the other fruits including the juice.

d. Mix the fruits very well together and add an extra 10ml of the Clarks Carob Fruit Syrup and set aside.

e. Now grease the ramekins with some considerable amount of margarine doing this ensures your baked dough comes out in the right shape without sticking in the ramekins.

f. Get your already mixed dough, a working board and a rolling pin.

g. Sprinkle some plain flour on the working board before placing your mixed dough on the working board.

h. We are now going to work the dough to ensure it is well bind together, does not stick our hands as well as we are able to roll and hold to put them into the ramekins.

i. Sprinkle some flour on the dough and fold together from north, south, east and west to the middle of the dough and press together with the knob of your hands.

j. Continue doing this and keep on sprinkling some flour on the working board surface if not the dough may stick on the board.

k. Ensure your dough is bind very well together then use your rolling pin to roll it out, turn your dough and roll the other side. Your are looking for a smooth dough texture where you can hold and place it into the ramekins.

l. Fold your rolled out dough into a ball shape and cut into four equal size about 45g-75g per piece, now rolled out each piece with your rolling in into a circular or round shape.

m. Place your rolled out piece of dough into each of your greased ramekins. Ensure there is some excess dough hanging out of the ramekins so you can cover the top of the filling to bake.

n. At this stage you can turn on your oven to pre-heat it for 10-15 minutes.

o. Return back to your dough and fill your dough in the ramekins with your mixed fruits.

p. Use the excess dough hanging out of the ramekins to cover the top of the fruits and use you fourth finger from both hands to make a pattern like a cross shape from north to south and east to west. You can use small amount of water to help steal the top together not too much.

q. When done put them in the baking tray to bake, remember to create small wholes on top of the dough by using a fork this ensure the filling get bake.

r. Bake for 20 minutes, you are looking for brown colour with sweet lemon aroma when its baked.

s. Set aside on a baking rug to cool down before serving.

Taste Of Divine Yahuah Rock Solid Tart

Divine Yahuah Rock Solid Tart taste so many things as you can imagine the recipe, when you bite the baked dough it has a distinct taste, then comes each of the fruit strawberries, blackberries, blueberries, mangoes and the cooked dessert pear give it more good taste, mixed with the baked dough make it even more unique.

Many things in the mouth just like Divine Yahuah being many things I was surprise to think this was the reality of a recipe given to me by our Divine Yahuah and my Divine Masters including Holy Mary and Holy Mary Magdalene.

Tips

Divine Yahuah Rock Solid Tart taste more so good when left in the refrigerator for about 3 to 4 days.

You can eat Divine Yahuah Rock Solid Tart with custard or cream.

Pour the custard or cream into a dessert bowl or any bowl of your choice and place your Divine Yahuah Rock Solid Tart in the middle to serve.

Avoid cooking the dessert pear, and steamer the blackberries and mangoes if they are already soft, move on to Step 2d of mixing these fruits with the others and Clarks Carob Fruit Syrup.

A huge thank you to our Divine Yahuah, my Divine Masters: Archangel Michael, Angel Jerome, Angel Jermaine, Master Enoch, Master Elijah, Master David, Master Jesus, Master Matthew, Master Daniel, Holy Mary and Holy Mary Magdalene for this amazing inspiration and guidance to bake Divine Yahuah Rock Solid Tart.

Photos Divine Yahuah Rock Solid Tart

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Categories: Cooking

Benedicta Tabirade

Benedicta

Benedicta MCMA (Member of The Complementary Medical Association) is am a Lightworker and a Life Coach. I am also a Healthcare Assistant at St’ George’s University Hospitals NHS Foundation Trust and Home Visiting Volunteer at The Furzedown Project helping the older person in community. I blog at MysticalDat Blog to look at Spirituality and Divine personal spirituality.

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