Very Ugly but Yummy Apple Roses Tartelettes

Very bad idea to make pastries on a hot day😥😥😥  My dough, my butter r melting....  Neither the last,  they still taste yummy despite of its ugly appearance😆

Not Egg Tart but Custard Tartelette

想吃就做来吃😆
Using Recipe from my old school Home Economics 武林秘籍。

Sweet Sweet Desserts

Its been a long while... Made these desserts for my sweeties at home.

Mini Berries Tartlettes

I used to roam in the shopping malls in Orchard Road during my teenage days. Delifrance was something considered quite "atas" to me then... I love to stare at those pretty strawberry tarts which were displayed neatly in the cake fridge. I admired those ppl ordering and eating them. =D Those days I can only admire others coz I had very limited $$ in my pocket :(

After taking up part-time jobs to top-up my schooling expenditure, I happily joined the Q at Delifrance, ordering their mouth-watering Strawberry Tart and Cappacino. But hor, how to eat har??? It's so unglam opening up my mouth so big!!! and if i were to cut the tart into 2, all the custurd filling will go all over the plate!!! dun expect me to lick the plate rite?!!!!??

Hahaa... So i know, eating tart is messy! So, I buy and take-away lor!!! Tapao, then go home and eat can oredi lor!! :D. and i did :D. BUT, by the time i reached home, all the strawberries r detached from the tart liao :(. so messy :(. and so, I told myself.... no more tarts from Delifrance anymore >:(

But i still love berries and tarts... just dunno how to eat them nicely in public :P

Today, I made these mini tartlettes, filled with my very own "Not so sweet" vanilla custurd filling, topped with my favourite Korean Strawberries and blue berries. YUMMMMMM...... :D

coz its so mini, i can stuff the whole thing in my mouth and ENJOY! Not Messy, Not Unglam ;-) Hahaa...

Another batch of Pineapple Tartz

I made another batch today. and i can't stop snapping pix for them ;-)

Here's how i did them...
Pre-heat oven @160•celcius.

Tart Recipe
250g Plain flour
100g Cake flour
50g Icing sugar
(sieve the above 3 powder together)
250g butter (salted)
(Hard from fridge, cut into 1-2cm cubes)
1 egg yolk

Use rubbing-in method. Rub in everything with finger-tips till it form a dough.
Roll out to 0.5cm thickness. Cut out using any cutter of your choice.
brush the tarts top with egg glaze (see below)

egg glaze
1 egg white
1 teaspoon vanilla essence
1 tiny drop yellow coloring

Place a pineapple ball-ball in the middle of the cut and glazed tart.
Brush the ball-balls with egg glaze.
(As I really have no time to go JB to buy my usual pineapple jam, I used ready-made pineapple jam from Phoon Huat this time round. I pre-roll them into tiny ball-ball few days before to make my life easier =D)

Bake at 160•celcius for 15mins.
Increase to 180•celcius, top heat for further 2-3mins to get that "golden-brown" look ;-)

love! hope u love them too! ;-)

another batch :D

previous batch recipe was using 350g plain flour. easier to shape and details were clear. but i felt tat the texture is too "biscuit" :( For me, its kind of too hard for tartz... i still prefer tat "melt in your mouth" texture. so i modified this batch with 250g plain flour + 100g cake flour.

the dough is very "melty" in this hot sg weather. need to work really fast! however, the details r not very clear as u can see in the pix. but tat "melt in your mouth" texture is back! yeah! ;-) yummy yummy :D lolz...

CNY Pineapple Tartz... another pix

the pix uploaded using blogger via iphone is kind of too big to fit into the blog space :( think i'll upload everything here in portrait size from now =)

恭喜发财，龙年大旺!
GONG XI FA CAI everybody! HAPPY AND PROSPEROuS dragon year 2012 ;-)

Gong Xi Fa Cai Pineapple Tartz

Its CNY again! and here's my favourite Pineapple Tartz ;-) ...and yes, I baked them :D

PineApple Tartz again

Its the time of the year again... CNY! Pineapple tarts r my fav. snack since young. its a must-have for me every year... but ever since i left seagate in year 2000, i can't find the taste of those very nice tarts my ex-colleage bought for me anymore. even those local hotel de also cannot be compared to those Lily bought from her JB friend who made them @ home. Till 2years ago, a lady from Richard's Baking class gave me this recipe.... Its very similar to those "very nice"tarts Lily bought for me long time ago ;-)

Trail run for my CNY production which starts next week :D

I love my "bite-size"pineapple tart! coz u can put the whole "flower" in your mouth and guest won't be dropping bits of tarts all over my sofa :P save my trouble cleaning up :P and someone was using my THIS idea i told her about last year, claiming that she tot of it!!! ANGRY >:( how could she tot of it and still making tarts double the size of this???

I tried the unsalted version for this trail run... Hubby love them and finished 2 containers in 2 days. He will blame me for his weight gain again!! >:(

Happy Chinese New Year & Valentine's Day

Gong Xi Gong Xi! Wishing everyone a Happy Chinese New Year! 虎年大旺！:D

Heart Shape PineApple Tarts too.... Happy Valentine's Day!!

huuuu... it took me a long time to align those tiny hearts on the PineApple Fillings =P

And all these cookies were made by ME for guest visiting my house this CNY ;-)

My Living room with a little CNY Mood ;-)

恭喜发财，新年快乐！

Napoleons with Lemon Cream & Strawberries

Napoleons aka Millefeuilles.... I saw this yummy recipe from a book I borrowed from NLB (National Library Board, Singapore) and wanted so much to make it!!

above 2 Pictures r taken by my hubby ;-)
~Napoleon au citron et aux fraises~

Lots of yummy & good looking desserts in this book!!

...and Here's the recipe ;-)

These 2 pix r taken by my phone camera =P

Yummy....yummy..... I really like it very much!!

Berri-Berri Pie

~Oh~ Everyone is making Thanks giving Pie on FoodGawker.... Then I remembered those very Expensive Fruitti Pies selling @ Fruits Paradize, Orchard Central 8-[ **faint** I will never pay SGD80.00 for a fruit pie in my life :D unless i strike 5.5million toto all to my own one day :D

So I tried my own version of Fruitti-Berri Pie
...and I made 2 Berri-Berri Pies yesterday

I coated the Shortcrust Pastry Shell with chocolate. Reason: to act as a water-proof coating to prevent the pie filling's moisture from soaking into the pastry shell, making it soggy.

And that's my neighbour's abandoned Mint Plant wittering in the hot Singapore weather. Very often I stole leaves from this plant to decorate myBakez =P

And again, I used Jell-O Instant Vanilla Pudding mix for my Pie filling. Just add 450ml of HL Milk (instead of 600ml of milk for pudding). Mix for 2 minutes using electric mixer and its DONE!! :D simple and I love the taste.

~~and here's a slice of my Berri-Berri Pie.... Shortcrust Pastry Shell, coated with a layer of white chocolate, filled with Jell-O Vanilla Filling, sandwiched with a slice of Vanilla Sponge Cake, Topped with a layer of whipped cream, lots of Korean strawberries and New Zealand Blueberries, coated with a layer of Apricot Glazing~~

Its much easier to make a Pie like this using a loose-bottom pie tin... it makes cutting lots easier. I found these from a Bangkok Bake Shop during my last trip there. Its only 70 Baht each. Will stock-up more of these in all sizes during my next trip there in mid-December ;)

Pineapple Tart again!

I know its not Chinese New Year yet.... its a special request from Nyx!

She said I had not make pineapple tart for a long time oredi.... so I made some today ;-)

And I made 103 tarts in total today!

Recipe & instruction is exactly as my previous posting ;D

11 June 2009: Quiche ~ My Hawaiian Version :P

Modified from Richard 老师's recipe, I use Honey baked Ham, Pineapple, Edem+Cheddar Cheese for my quiche... as I felt that Edem is on the saltish side, I mixed 50% Cheddar, 50% Edem... Plus the sweetness from canned pineapple cubes balanced out the overall taste. Very Hawaiian lor.... Tessa says its Pizza :D

I baked for almost 45mins instead of the recommeded 25-30mins as I dun seem to get the "browning" on top initially...

Then I've got some left-over pastry... so wasted lor... so I made them into these mini cheese tarts.. its the same ingredients used for my quiche, minus the ham and pineapple as there is limited "tart space" :D The result is not bad! Nyx and Tessa say nice and wanted more wor!

I think this looked very much like Portuguese Egg Tart... Of coz I know Portuguese Egg Tart uses Puff Pastry... mmm..I will try tat next time :D ~ Puff + UHT Whipping Cream+ Egg ~

06 April 09 Pineapple Tarts

This is quite easy to make... just need a bit of time... It took me about 2.5hrs in total, from start to wash-up.

Tips from Lifeng...

Keep the tarts in air-tight container... the tarts will taste better the next day. Dun ask me why but this is true leh as the tarts dun really taste so nice right from the oven. It taste much better few days later :D

My tarts can be kept in air-tight containers for up to 2 weeks.

Ingredients (makes about 80 tarts)

Filling:

1. 1 kg Pineapple
2. 300 gm sugar
3. a pinch of salt
4. 6 gm. cinnamon stick
5. 1 tsp. of cloves

Pastry:

1. 250 gm. Butter (1 block SCS brand butter)
2. 1/2 tsp. salt
3. 1 egg (70-75gm with shell on)
4. 250 gm. Plain Flour (Leave 50gm aside for dusting later)
5. 150 gm. Cake Flour (If cake flour is not available, use all 350gm plain flour also can)

For glazing: 1 egg (beaten)

Method:

For filling:

1. Peel pineapples , cut into pieces and blend till fine
2. Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.

**For my convenience, I bought ready-made pineapple filling from JB bake shop, which is sold in 3.8kg can... only RM33.00! and it taste very good!**

For pastry: (Use RUBBING-IN method, rub using finger tips)

1. Sieve together plain flour, cake flour and salt
2. Cut butter into small cubes. Rub-in butter, (1) and beaten egg till a dough is formed.
3. Roll out the dough to 0.5 - 1cm thick(depends on your likings) Cut it out with a fluted round cutter
4. Lay grease-proof paper on tray, place cut-out pastry on tray. Brush egg-glaze on cut-out pastry and place a small round ball of pineapple jam on the centre of cut-out pastry
5. Roll put small pieces of dough into thin strips and place it on top of the pineapple jam to make a cross
6. Brush with egg-glaze again on all "almost-done" pineapple tarts and bake at 170C for about 15 - 20 mins. or till pastry is golden brown. (need to watch the tarts at this stage... need to alternate the position of tray in the oven as some oven distribute uneven heat, causing different shades of brown on the tarts)
7. Leave pineapple tarts to cool on tray, out of oven for at least 15mins before transferring them on wire rack. Make sure tarts r completely cooled before storing in cookie containers.