Blueberry cheese tart 15.02.14

This morning, i decided to make some tart as my girl has been requesting it for so long. Finally, i did it and has adapted from Aunty Yochana's recipe according. And i also noted from her comment that never let the pastry be too wet. Otherwise, the pastry will be hard to remove from our mould as i ever experience this and therefore i jolt down this note here.

I have make into around 40 pcs mini tart mould:

Ingredients for pastry:

100gm butter
60gm icing sugar
30gm beaten egg
200 gm plain flour
1/8 tsp salt
1/2 tsp vanilla essence

Ingredients for cream cheese filling:

250gm cream cheese
66g icing sugar
1 tsp lemon paste Or (1tsp lemond rind with 1/2 tbsp lemon juice)
12g vanilla essence
41gm whip cream
20 gm of cornflour
1.5 large egg

Method:
1. Cream butter, icing sugar till slightly creamy
2. Add in beaten eggs, salt and vanilla essence
3. Fold in flour and mix into a dough. Leave in the fridge for 20 mins
4. Press dough into tart mould and cut off exces dough
5. Bake the tart mould till half baked and let cool slightly at 170 deg for about 10 to 15 min
6. Cream cream cheese and icing sugar till creamy
7. Add in lemon paste and vanilla essence
8. Add in egg on at a time, beating well after each addition
9. Add in whip cream and mix evenly
10. Pour filling into half baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 min or till set.
11. Leave to cool before serving.

Egg Tarts - 02.11.2012

On 02.11.2012 afternoon, i had make my 1st attempt on egg tart since i had some left over pastry from the almond tart did it the day before.

I like the mini size tarts and is my niece's favourite.

Pastry: follow the almond tarts pastry

Filling:
1 egg
1 yolk
100ml boiling water
30-40g sugar
60ml evaporated milk

Method:
1.  Lightly beat the egg and yolk
2.  Dissolve sugar in the boiling water.  Add in the evaporated milk.  Leave aside to cool.
3.  Strain the lightly beaten egg into the syrup mixture
4.  i use a spoon to scoop into the tart mould and bake at 175deg till u see the egg has puff up and take out from oven.

Almond tart- 01.11.2012

Today, i had made this almond tart for teabreak.  My son's favourite, he took the most of it.  I had used Kevin Chai's fruity cake recipe for the sweet pastry and the filling were adapted from my CC teacher's almond cake.

Sweet Pastry ingredient:

A)
125g butter
60g icing sugar


B)
1/2 tsp vanilla essence
1 egg yolk and 1/2 egg white


C)
200 to 220g cake flour

Cream  butter and icing sugar and vanilla essence
Add egg yolk and white and cream till smooth
Add the flourand mix until well blended.


Filling ingredient:
187.5g of butter
125g fine sugar
2 eggs
125g plain flour, sifted
1/2 tsp baking powder
125g ground almond - preheated at 100c for 10 mins


Method:

1. Sieve the plain flour together with baking powder
2.  Cream the butter, sugar and ground almond till light about 5 minutes
3.  Beat in eggs separately
4.  Fold in pre-sieved plain flour and baking powder - mix well
5.  Sccop or pipe out into tarts mould
6.  Bake in moderate temperature at 175 deg C for about 25 mins