Fruit Tarts

Sweet pastry Fruit tart. I try this pastry recipes. Cos next week my friend ask me to bake for her wedding. But I'm gonna use freshcream instead of custard. When I make this tarts it reminded me of alot of long lost friend who love fruit tarts. Especially Ling from Sandakan. I miss this girl alot. We have so much fun time when we work at same place  before. She loves fruit tart n can't resist it when we pass by Deli France. I have lost in touch with her. If I found her I'll make her this lovely tarts. Hahaha!

Base - Sweet Shortcrust Pastry
Ingred:-
100g butter
160g plain flour
40g icing sugar
1 egg
a few drops of vanilla essence

Method:
1) Preheat oven to 180C.
2) Beat butter & sugar till well combined. Stir in egg and vanilla essence.
3) Add flour to egg mixture. Mix to a dough. Chill for 1 hour.
4) Roll dough thinly and cut into circles using a fluted round cutter.
5) Press pastry circles into tart tins.
6) Trim off excess pastry. Prick evenly with a fork.
8) Bake empty abt 15mins. Keep aside to cool.

Filling
Ingred:-
2 tbsps custard powder
120 ml milk
60g granulated sugar (i reduce to 40g)

Method:
1) Cook custard powder, milk and sugar over low heat.
2) Stir till boils and thickens. Leave it to cool.
3) Spoon mixture into empty tarts.
4) Decorate with fruits and brush with apricot jam.

Loh Mai Chi(Glutinous Peanut balls)

                  

My daughter love this so much n ask me to buy o the time. But my mom said the lady that we bought with is not hygine. So I made it myself and end up they can't finish it. I gave it to my neighbour and they ask me for the recipe.

Skin

250 gm glutinous rice flour

450 ml water

80 gm Sugar

Filling

250 gm toasted peanuts, removed skin and grouded

100 gm toasted sesame seeds, grounded

150 gm Icing Sugar, Sifted

Flour for coating

300 gm rice flour, fried until cooked, cooled

Method

1. skin: Mix all the ingredient until well combined. pour into a greased steaming tray and steam with medium heat for about 45 mins until cooked. Remove and stir again until smooth. Leave to cool, Pour in rice flour for coating divide into 25 portions.
2. Filling: Mix all the ingredients until well combined.
3. Wrap up filling with skin and form into round ball. Coat generously with rice flour before putting into small paper cup.

Pork Burger

  

We woke up early on last Sunday. Craving for pork burger. My babe and hubby went to market to buy  me fresh pork loin. It is so moist n juicy! Yum! Yum! 

This is what i have been doing last Sunday together with my family. That's why I have to make my baby in that tub cos we can't fine her plastic pool. When ever she sees me bringing flour out she will go for her apron. And she will say " I don want to get my cloth dirty" and she will mess all the flour. That's my babe!

Egg Tart Ingredients:

  Pastry:
  100g butter

  40g icing sugar (sifted)

  180g superfine flour (sifted)

  1/2 beaten egg

  1/4tsp vanilla essence

 
  Filling:
  3 eggs, light beaten

  65g granulated sugar

  240ml water

  40ml evaporated (ideal) milk

  1/4tsp vanilla essence  

 

Method:
To prepare pastry:

Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture. 

Add in flour. Mix well until a non-sticky dough is formed.

Chill pastry dough for about 2 hours.

To prepare filling:

Dissolve sugar in boiling water. Set aside to cool.

When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well. 

To prepare egg tarts:

Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.

Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.

Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

Notes:
Superfine flour has low protein content, most suitable for cookies and shortcrust pastries.
It is advised to first use both upper and lower heat. When surface of tarts turn golden use bottom heat only. 
Note that heating characteristic of every oven varies. Please adjust temperature, heat direction and cooking time of your oven accordingly. 

Pumkin Tart

  

We have plenty of pumkins at home. Keep on serching pumkin's recipies and final drcided to go for this lovely tart. But to me I think it is a bit sweet. But my mom says it is just nice. I'll cut down the sugar to 30gm instead of 40gm the next round I do it. It taste better if serve it with fresh cream. I'm too tired to do it last nite cos its late! I got this recipes from Yochana. Thanks for sharing. I love her blog!

Pastry:

150 gm. plain flour
75 gm. butter
a dash of salt
30 gm. sugar
1/2 egg (beaten)

For fillings: Mix them altogether

100 gm. pumpkin (skinned, steamed and mashed)
40 gm. soft brown sugar
1 large egg
30 gm. evaporated milk

Method:

(1) Pastry: Sieve plain flour into a large mixing bowl. Add in butter , sugar and salt and mix till it resembles breadcrumbs. 
(2) Add in beaten egg and mix till a pliable dough is formed. Judge the dough yourself, if it's too wet, don't add all and if it's too dry, add a little more egg. Do not overmix dough otherwise gluten will form and your pastry becomes rubbery. Rest the dough for 15 mins.
(3) Press dough into tart mould and trim off excess flour at the rim. 
(4) Scoop fillings into tart moulds.
(5) Bake at 180C for about 20 mins. till pastry is golden. Cool well.

My 1st Fondant birthday cake.

This is what I did over this week end. My 1st fondant birthday cake. And finally I take up my sugar paste course. My 1st day of  class is making sugar paste roses. Hew!!! Now I know it is so much work to b done. Now I understand why it cost so much for a wedding.

Well when we are busy she is busy with us too! So mummy has a better idea to keep her doing something she is happy with and we can continue doing our cooking. We keep her in here for about 45 mins.

            

Sambal Brinjal

My Mom Yummy sambal brinjal with Thai Sweet Basil(九层塔). As usual nyonya  ingredient Shallot, Dried prawn, Chili and with or without Balacan. Once it is cooked just add in Sweet Basil and fried for few second. Its a very tasty veg.

I wonder anyone of u ever seen this before? I don know whats it call either. But I love the taste. It taste creamy something towards Avocado. My grandmother use to luve this before. 

Pumpkin and Vege curry. The punpkin makes the hold thing taste so sweet.

Fried long beans with Eggs I love this food ever since I was young and now its one of  my daughter favourite.

Bammboo shoot with pork belly & Salted vege

This is Bamboo shoot fried with pork belly and salted vege.

Sago Honeydew

I Made this dessert last nite when My sis and their children came over. It is very refreshing I'm using Ideal milk and syrup. Thumps up!!! Fast n easy dessert for last minute.