2 weeks ago during the lebaran holidays, I went to Pengalengan with my family to enjoy the holiday. We spent about 4 days long in a great villa namely Kia Ora Lodge. I can call it a staycation cause we mostly spent our 4 days just in the villa and enjoy our time there. The villa was overall great, both facilities and tools were pretty complete for me, and one of the irreplaceable experiences was about the air. Fresh, cool and it just reminds me of my life in Bandung where I could really breathe fresh and cool air till 9-10 am, and even in the afternoon the air is still pretty cold not hot like in Bogor now (and everywhere else, after all, it’s because of us right? ). However, cause Pengalengan is higher than Bandung City, early morning and late-night was freezin cold, but I still enjoy it cause when else could I feel this kind of experience again?
Besides staying in the villa, we also do some trips around Pengalengan, and one of our trips is picking strawberries in the farm! I just love how peaceful and mindful I am there because there’s no screen that I should look at for hours, but all greens and red lovely strawberries that I could pick by myself. We got around 2 little baskets, 600 gr each resulting in 1.2 kilos of fresh strawberries. It’s actually a lot of strawberries, and we all know that strawberries could spoil that fast, so I planned to make the jam out of it to preserve it so that nothing goes to waste. To be honest, long long ago I planned to make some tarts, but with lemon custard filling because I got the recipe from Chef Thomas Keller in his masterclass (Check masterclass.com out!) but because I got this lovely strawberry jam, why don’t I make it as a filling first? Maybe I could do some lemon custard filling someday :) I decided to make my preserved jam as a filling and here it is, Strawberry Tart, with shell recipes from Reynold Poernomo’s recipe book and my strawberry jam recipes. Little notes, I think I’ll make custard out of the jam because it turns out the jam is still watery or you can add more corn starch or reduce the water of the jam more. Anyway, it’s still delicious!
