October 29, 2008
October 6, 2008
Yesterday, Pamela And Li Fang came over to my place to make fruit tarts. I am pretty satisfied with the result, just that the crust is a bit thin thus it breaks easily. Overall, Dad loves it and we had a great time in the kitchen *grins*
Rich Shortcrust Pastry
100g butter (room temperature)
100 icing sugar (sieved)
2 egg yolks
240g plain flour (sieved)
1 pinch of salt
1. Cream butter and sugar in a mixing bowl till fluffy.
2. Add in egg yolks and a pinch of salt and stir well .
3. Pour in about 1/3 of the sifted flour into the mixture and stir.
4. Continue pouring the flour and stir well until you get a texture which is not too sticky or dry. (*Don’t overwork or pastry will be harden when baked).
5. Wrap the dough with a cling wrap/plastic bag and refrigerate for 20 minutes until firm.
6. Preheat oven at 180 degrees C and grease tartlet shells.
7. Remove dough from refrigerator and divide it into a few small dough.
8. Press dough onto tartlet shells. (*Make sure the sides are even).
9. Prick with a fork to ensure the base is flat after baking.
10. Bake at 180 degrees C for 20 minutes.
50g instant custard powder
1. Whisk instant custard powder and water in a mixing bowl until a little fluffy.
2. Cover up the bowl with plastic wrap to prevent crust forming. (*Refrigerate if you are not using it right away).
To assemble tarts
1. Spread a thin layer of jam on the bottom and sides of the crust to prevent it from getting soggy.
2. Using a pipping tube, pipe the custard filling into the crust about 3/4 full.
3. Arrange any fresh fruits or canned fruits of your choice. If not serving immediately, refrigerate.
October 3, 2008
It’s Raya holiday! I was back home on Tuesday night and Kim came along with me to stay over at my place. We planned to bake on the following day. I have prepared chocolate pastry and placed it in the freezer a few days ago. But before that, I made pancakes for breakfast. Instead of normal pancakes, I added some flavours to them. Here’s what we’ve got:
From top: Cappuccino, green tea & strawberry pancakes
Let me share with you this easy pancake recipe.
150g plain flour
1 1/2 baking powder
70g caster sugar
1 tsp flavouring/essence of your choice
1/4 tsp colouring (optional)
1. Sift flour and baking powder in to a mixing bowl. Add in sugar and stir it.
2. Make a hollow in the center, add egg and half of the water.
3. Stir until mixture is smooth.
4. Add in flavouring/essence and colouring.
5. While stirring, gradually add in the remaining water and beat with a whisk into a smooth batter.
6. Set aside the batter for 20 minutes.
7. Meanwhile, heat a drop of oil in a small non-stick frying pan.
8. Wipe off the oil from the pan lightly with a paper kitchen towel.
9. When pan is just hot, pour a spoonful of batter on the pan.
10. Cook over medium heat until the upper half of the pancake starts to dry.
11. Flip over and cook the other side.
12. Remove pancake onto a plate.
*You can serve your pancake with jam, honey or golden syrup with a scoop of ice-cream.
After breakfast, we rolled out and baked the chocolate pastry. Sadly, the crust didn’t turn to good. There were ‘air bubbles’ on the inner side of the crust which caused an uneven surface and they didn’t look pretty. Apart from that, they were as hard as rock! Kim couldn’t bite them coz she wears braces. Oh dear, I think I’d just stick to my old recipe and substitute some of the flour with some cocoa powder if I want to make chocolate pastry again. Anyway, we didn’t want to waste them so I came up with lemon meringue tarts and Xian made her cream cheese tarts. I failed my meringue too. I guess we over beat the egg white and sugar thus it’s foamy and coarse. However the lemon custard was good.
Cream cheese tart & lemon meringue tart
September 21, 2008
Coconut Tart Recipe
For the crust, click here for the recipe.
For the coconut filling (makes about 7 tarts):
25g plain flour (sift)
25g desiccated coconut
1/2 tsp vanilla essence
1. Cream butter and sugar.
2. Add in egg and vanilla essence. Stir well.
3. Add in sifted flour and desiccated coconut. Mix well.
4. Scoop mixture into pastry case.
5. Bake at 180 degrees C for about 20 minutes.
August 23, 2008
I still have some left over baked tart crust which I made 2 weeks ago and I do not know what to do with them. I brought them to my colleague’s house last night for potluck and I added tuna, sliced banana and hard-boiled egg as the filling. Frankly, I have no idea what to use for the filling. I felt savoury tarts would be a great idea for potluck. When I arranged the sliced banana on the tuna fillings, dear was like “Banana and tuna?”, “Are you sure?”. “Yeah” I said confidently. “Aiyo, so healthy” he added. “Of course!” Haha. And this is how they look like.
Tuna & banana filling tarts
I was eager to try one. As I have expected, it tasted a bit salty and sweet (that’s what I wanted) but the banana taste seems to cover the tuna taste. I will experiment with other fillings next time *grins*
July 16, 2008
Coconut Tart by Group A1
The soft and fluffy texture of coconut tart
Apple Tart by Group Best
Lemon Meringue Pie by Group Delicious
Delicious Lemon Meringue Pie