Showing posts with label tarts. Show all posts
Showing posts with label tarts. Show all posts

Friday, August 19, 2011

Fruit Tart With Egg Custard Filling

I like to try new different recipes.Same goes with this tart shell.Although I got my favorite tart shell recipe here , I still like to try other version.
Both making methods are different.The taste? , quite
I've made fruit tarts before, before I started my blog. I used whipping cream and instant custard for the filling.I'll share the recipe, if I make it again, I will.....
At the moment I'll share this recipe.
And for this version,it's a little eggy for me.But ,for those who like egg, can try this.

Here's the recipe from Think Out Of The Shell, Chef Gina Tan
For Pastry:
130 gm butter
65 gm icing sugar
250 gm plain flour, sieved
30 gm egg

Cream butter and icing sugar until fluffy.
Add in egg and sieved flour until dough is formed.
(Here, I rested the dough for 6 hours in fridge,need to ferry the kids in and out,then dinner.I started to bake after my dinner.)
Take the dough out from fridge,thaw it.
Press the dough into tart moulds and bake in preheated oven at 180C for 15-25 minutes or until cooked.
Take out from moulds and let it cool.Store it into airtight container.

Custard filling:
5 egg yolks
30 gm brown sugar
1 tsp cornstarch
80 gm low fat milk
1 tbsp butter( 15 gm)

Mix egg yolks , sugar and cornstarch, whisk until creamy.
Add in milk and butter.
Cook the mixture over low heat , keep stirring until it becomes thick.
Set aside, let it cool.

Fruits for topping:
Blueberries, strawberries,raspberries, or any combination of tropical fruits.

To assemble:
Fill the custard into the tart shells.
Keep in fridge for 30 minutes and top with fruits.

I'm submitting this post to Aspiring Bakers # 10 : Easy as Pie ( August 2011), hosted by Janine of Not the Kitchen Sink.

Sunday, July 10, 2011

Blueberry Cheese Tarts

Bluberry Cheese tarts !! I made this few times, one of the tarts that my kids request regularly.The recipe I adapted from Alex Goh's book, and slightly modefied.Here's the recipe:


For Pastry:
250 gm Flour
150 gm Butter
2 tbsp sugar
1 egg yolk
40 gm cold water

Mix sifted flour with sugar.
Add butter ,mix it until crumbly.
Add in egg yolks, mix it again.
Then add cold water, and mix it, to form a dough.
Shape the dough into a ball and press it flat.
Wrap it with cling film and refrigerate for 30 minutes.

For Filling :

250 gm Cream Cheese
50 gm caster sugar
25 gm Butter

1 egg

25 gm whipping cream

20 gm Flour

Some Blueberry filling.

Method :

Cream (A) until light and smooth.
Add in (B) and cream until well blended.
Add in (C)  and mix until well combined.
Lastly add in (D) and mix until well incorporated.Set a side.

Press the pastry into the tart mould.Can refer here
Prick some hole onto the pastry shell and bake at 180C for 12 - 15 minutes or until light golden brown.Leave it to cool.
Put some blueberry filling into the baked pastry shells.
Top  it with the cheese filling.
Place some blueberry filling onto it and swirl it into a marbling effect,or you can make pattern that you like.
Bake at 200 C for 10-12 minutes

Friday, July 1, 2011

Egg Tarts with Frozen Puff Pastry.

I saw Sonia did this,and it looks so yummy.And, yes indeed so yummy!...I used homemade puff pastry, it's very crispy,and the sweetness are just right.And, it's easy to make.Here's the recipe I copied and modified a bit from Sonia.


Puff pastry from freezer, thaw and roll in 2 -3 mm thick.Cut into square.

 Egg Custard Filling;
240 gm hot water
 90 gm coarse sugar
 3 eggs
 1/2 vanilla essence
 1/4 tsp white vinegar

Dissolved sugar in hot water,set aside to cool.
Break eggs in a mixing bowl, lightly stir.
Add in syrup (no1),vanilla essence and vinegar.lightly stir well to combine.
Strain the mixture twice, and set aside.
Arrange the square puff pastry in a muffin pan or small tarts mould.
Pour egg custard filling in the puff pastry,about 80-90 % full.
Bake in pre-heated oven at 180 C for 35 minutes or till golden brown.
Remove from oven and leave to cool.

Monday, May 9, 2011

Orange Chocolate Cheese Tart

I made these tarts using mini tart shell,you can use any size you want.Taste very nice, still crunchy, even you store it in fridge overnight.But, for the ganache, it'll runny abit if leave it in room temperature.I'll type a full recipe, in case you want to use a bigger tart shell.I used half of the recipe,which is just nice, for +- 150  mini tarts.Here's the recipes , which I followed and modefied abit from Alex Goh's cookbook title Fantasy Cheesecake.

I am submitting to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by DG from Tested and Tasted .

Mini tarts from here .I used all(+-150pcs)

250gm cream cheese
40gm sugar

60gm orange juice
1 Orange zest,grated
50gm melted chocolate

1tbsp gelatine
30gm water

150gm whip topping cream , whipped

250gm chocolate, chopped
150gm whipping cream

Premix (B) and stir until well blended.
Cream the Cream cheese until light and fluffy,add sugar and cream again.
Then add premix (B) and mix until well combined.
Premix (C) and place over double-boiler.Stir until gelatine dissolve.Leave it cool a bit.
Add it into the above mixture.Mix until well blended.
Fold in (D) and mix untill well combined.
Fill the baked mini tarts with the cheese filling.Refrigerated for 15 minutes or until firm.
Top with ganache and refrigerated for 15 minutes.Serve.

Bring the whipping cream to the boil.
Pour it into the chopped chocolate and mix until well blended.
Leave aside to cool.

Sunday, May 8, 2011

Small Tart Shell

Firstly Happy Mother's Day to all the mothers out there.

I made these tarts shell for Orange Chocolate Cheese Tart, which I'll be sharing in the next recipe.
These tart shells were so crunchy,also easy to make.Can make tart shell one day before the filling.Store it into airtight container.Here's the recipe:
I adapted from Alex's Goh cookbook, but I modefied a bit.

Ingredients: (+- 110 shells)
500 gm flour( I used superfine flour),sifted
300 gm butter
4 tbsps sugar
2 egg yolks
80 gm cold water

Mix sifted flour with sugar.
Add butter ,mix it until crumbly.
Add in egg yolks, mix it again.
Then add cold water, and mix it, to form a dough.
Shape the dough into a ball and press it flat.
Wrap it with cling film and refrigerate for 30 minutes.

Ok, I'll show , how to shape it into a shell.

Here's how:

Flattened the dough, rest it into fridge.After 30 minutes........

Shape it into a small ball, press it into a mould.

Use finger tip to press it towards the mould, to get the wavy pattern.

Almost done.Need some touch up..hahaha

Use plastic knife, trim the edges.

Use a fork, prick some holes. And ready to bake.Bake 180 C for 15 - 18 minutes.

Take out from the mould, let it cool.Store it into airtight container, And ready for the fillings