Yogurt Fruity Tart

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

Recipe

Ingredients
Sweet pastry:
140g butter (cut into cubes and chill)
70g icing sugar
40g egg
1/2tsp vanilla paste
250g plain flour
35g ground almond
1/4tsp salt

Filling:
80g butter
45g icing sugar
2 egg
200g plain yogurt
75g ground almond

Steps:
Sweet pastry:
1. Use a food processor, blend flour and butter till it resembles breadcrumbs.
2. Add in icing sugar, salt and ground almond and blend till well combined.
3. Add in beaten egg and vanilla paste and blend till it form soft dough.
4. Wrap the dough up and let it rest in the fridge for 30mins.
5. Press some dough into tart mould.
6. With a knife, trim away excess dough at the edges.
7. Arrange it in a container, cover and let it rest in the fridge for another 30mins.
(You can prepare the pastry a day ahead.)

Filling:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg and yoghurt until well combined.
3. Fold in ground almond until well combined.

Assemble tart:
1. Preheat oven to 175C.
2. Remove tarts from fridge and thaw for 10mins.
3. Spoon filling into tarts about half filled.
4. Bake in a preheated oven for 20-25mins.
5. Remove tarts from oven and cool them on a wire rack.
6. Decorate with any fruits of your choice.

Coffee Almond Tartlette

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

Recipe

Ingredients
Sweet pastry:
140g butter (cut into cubes and chill)
70g icing sugar
40g egg
1/2tsp vanilla paste
250g plain flour
35g ground almond
1/4tsp salt

Filling:
120g butter
80g icing sugar
100g ground almond
60g cake flour (sift)
2 egg
1tsp vanilla paste

Topping:
40g butter
40g icing sugar
45g plain flour (sift)
30g egg
1/2tbsp instant coffee powder (dissolved in 1tsp hot water)
1/2tsp coffee paste (optional)

Steps:
Sweet pastry:
1. Use a food processor, blend flour and butter till it resembles breadcrumbs.
2. Add in icing sugar, salt and ground almond and blend till well combined.
3. Add in beaten egg and vanilla paste and blend till it form soft dough.
4. Wrap the dough up and let it rest in the fridge for 30mins.
5. Press some dough into tart mould.
6. With a knife, trim away excess dough at the edges.
7. Arrange it in a container, cover and let it rest in the fridge for another 30mins.
(You can prepare the pastry a day ahead.)

Filling:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg and vanilla paste until well combined.
3. Fold in flour and ground almond until well combined.
4. Spoon batter into piping bag and set aside.

Topping:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg until well combined.
3. Fold in flour, coffee and coffee paste until well combined.
4. Spoon batter into piping bag and set aside.

Assemble tart:
1. Preheat oven to 175C.
2. Remove tarts from fridge and thaw for 10mins.
3. Pipe filling into tarts about 70% filled and pipe coffee batter on it.
4. Bake in a preheated oven for 20-25mins.
5. Remove tarts from oven and cool them on a wire rack.

Sweet Potato Pie

This morning, I baked this delicious Sweet Potato pie. Hehehe...unfortunately, it was not nicely baked. I left my pie baking in the oven while I rushed my boy to school for his National Day Celebration. When I checked on the pie, ooooh... the top cracked and it's slightly burnt on the crust. Aiyaya, should be I forgotten to shift the baking rack lower. Luckily, this didn't affect the taste and texture of the pie. Overall the pie taste great. :)

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


Recipe

Ingredients
Sweet pastry:
65g unsalted butter
35g brown sugar
20g egg
95g plain flour
30g rice flour
1/4tsp salt

Filling:
400g sweet potato (skinned and diced)
80g demerara sugar/ caster sugar (adjust sugar amount according to the sweetness of the sweet potato)
1/4tsp salt
1 egg
120g milk
30g butter
1/2tsp vanilla paste
1/8tsp ground cinnamon

Steps:
Sweet pastry:
1. Sift plain flour, rice flour and salt together, set aside.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour into Step 3 and mix to form soft dough.
5. Wrap the dough and let it rest in the fridge for 30mins.
6. Place dough on a piece of cling wrap and place a piece of grease proof paper over it.
7. Roll out dough to about the diameter of an 8inches pie tin.
8. Remove grease proof paper and slowly place dough into pie tin.
9. Gently press it into the tin, remove cling wrap.
10.Roll the rolling pin over the top of the tin to trim off excess dough.
11.Wrap it up and rest in the fridge for 30mins. (You can prepare the pastry a day ahead.)

Filling:
1. Microwave sweet potato till soft about 8mins.
2. Blend sweet potato till puree.
3. Add in sugar, salt, vanilla paste, ground cinnamon, egg and butter and blend till well combined.
4. Slowly pour in milk and blend till well combined.

Assemble tart:
1. Preheat oven to 180C.
2. Remove tarts from fridge and thaw for 10mins.
3. Pour sweet potato filling into prepared pie dough.
4. Bake in preheated oven for 25-30mins or until surface is browned.
5. Remove pie from oven and cool it on a wire rack.

Apple Crumble Pie

Recipe

Ingredients
Sweet pastry
100g butter (cut into cubes and chill)
45g icing sugar
1/2 egg (about 30g)
200g plain flour
1/4tsp salt

Crumble topping
40g butter
35g sugar
45g flour
20g ground almond/ground hazelnut

Filling
5 green apple (remove core and skin, diced)
50g light brown sugar/caster sugar
1/2tsp ground cinnamon
1tbsp lemon juice
1tsp corn flour (mix with some water)

Steps:
Crumble topping:
1. Sift flour in a bowl.
2. Mix sugar and ground almond into flour.
3. Use your fingers to rub butter into the flour mixture until it resemble bread crumb.
4. Cover and chill in the fridge.

Sweet pastry:
1. Sift flour, icing sugar and salt into a big bowl.
2. Use your fingers to rub butter into the flour mixture until it resemble bread crumb.
3. Add in lightly beaten egg into step no.2.
4. Mix till it form a soft dough. ( I used food processor to mix the dough from step no. 2 to 4.)
5. Wrap the dough up and let it rest in the fridge for 30mins.
6. Press some dough into tart moulds.
7. Use a fork and press around the edges.
8. With a knife, trim away excess dough at the edges.
9. Arrange it in a container, cover and let it rest in the fridge for another 30mins.
(You can prepare the pastry a day ahead.)

Filling:
1. Put all the ingredients into a pot except corn starch solution.
2. Cook over medium-low fire until apple tender.
3. Add in corn starch solution and stir until sauce thicken.
4. Remove from fire and set aside to cool.

Assemble tart:
1. Preheat oven to 190C.
2. Remove tarts from fridge and thaw for 10mins.
3. Spoon filling into tarts and sprinkle crumble topping onto it.
4. Bake in a preheated oven for 20-25mins or until surface is browned.
5. Remove tarts from oven and cool them on a wire rack.

Pandan Almond Tartlette

For this I added a layer of Pandan topping. It is the same topping which I used for the Pandan Mexican Buns. :)

Almond Tartlette

Cheddar Cheese Egg Tart

Recipe here

Chocolate Custard Tart

Blueberry Egg Tart

It take a little more patient to press the dough into this star mould. It need more dough. The edge is thicker while the side is thinner so I need to press more dough to the side. Must be gentle when removing tart from the mould as the side crack easily.
Recipe adapted from 'Tarts my heart' by Kevin Chai.

Orange Egg Tart

Recipe

Ingredients
Tart dough
65g butter
60g margarine
25g fine sugar
1/2 egg (about 30g)
pinch of salt
180g plain flour
10g milk powder
1/4tsp vanilla essence

Filling
2 1/2 eggs
45g sugar
120g orange juice
45g milk
1/2tsp grated orange zest
1/4tsp orange essence
a drop of orange colouring

Steps:
1. Preheat oven at 175C.
2. Cream butter, margarine and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Shift the flour, milk powder and salt together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or some flour if dough is too wet.
7. Wrap the dough up and let it rest in the fridge for 30mins.
8. Press about 25g of dough (depend on the size of the mould) into the tart mould and trim the edge.
9. Let it rest in the fridge for 30mins.

Filling:
1. Boil the milk and sugar together until sugar dissolved and set aside to cool.
2. Add the eggs, orange juice, essence and colouring into the milk.
3. Stir well and strain.
4. Add in the grated orange zest and set aside.

Assemble the tart:
1. Remove tarts from fridge, pour the filling into the moulds until 80% full.
2. Bake in the preheated oven for 25-30mins till cooked.
3. Remove tarts from mould and cool them on a wire rack.

Pandan Egg Tart

A must try recipe. Recipe shared by Aunty Yochana. Thanks.

Cheddar Cheese Egg Tart

Aiya, I over baked my tarts. I was thinking of melting extra cheese on the tarts so that it will taste even better. But I didn't know that cheddar cheese take a longer time to melt than mozzarella cheese. When I realized it, the tarts were slightly too browned. :(


Recipe

Ingredients
Tart crust
100g butter
60g margarine
50g sugar
1 egg
1/4tsp vanilla essence
250g plain flour
15g milk powder
1/8tsp salt

Filling
145g milk
40g sugar
100g whipping cream
2 eggs
1/4tsp vanilla essence
30g cheddar cheese (grated)

Steps:
1. Preheat oven at 175C.
2. Cream butter, margarine and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Shift the flour, milk powder and salt together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or some flour if dough is too wet.
7. Wrap the dough up and let it rest in the fridge for 30mins.
8. Press about 25g of dough (depend on the size of the mould) into a greased tart mould and trim the edge.
9. Let it rest in the fridge for 30mins.

Filling:
1. Boil the milk and sugar until sugar dissolved.
2. Let it cool.
3. Add the whipping cream, eggs and vanilla essence into the milk.
4. Stir well and strain.

Assemble the tart:
1. Remove tarts from fridge, pour the filling into the moulds until 70% full.
2. Sprinkle grated cheese into the filling.
3. Bake in the preheated oven for 25-30mins or until the surface is slightly burn and golden brown.
4. Remove tarts from mould and cool them on a wire rack.