Peach Tarts

I love tarts and always like to try different type of flavours. My most favourite are still the lemon curd tarts. But today, I am trying a new flavour which is the Peach Tarts. Since I have a few cans of Delmonte Peaches at home, so I have decided to use them to make jam instead and make them into Peaches Tarts. The overall taste was good and I am happy with the bakes. 

The process of Peaches Jam making. 

 

Ingredients :

Peaches 

Sugar

Lemon zests and juice

Cook these 3 ingredients till thick. 

Recipe Source:

http://evilshenanigans.com/2009/07/strawberry-jam-tarts/

Peach Jam Tarts    Yield 30

2 cups all-purpose flour
1 cup salted butter
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla
1 cup peaches jam
Powdered sugar for dusting

Heat your oven to 350F and have ready an ungreased mini-muffin or mini-tart pan.

In the bowl of a food processor combine the flour, sugar, milk, vanilla, and butter.  Pulse until the mixture forms a ball.

Turn the dough out into a floured board and form into a log.  Divide the log in half and divide each half into 15 pieces.

Place a ball of dough in the cup of a mini-muffin pan and, using a dough tamper or your fingers, press down until the dough reaches the top if the cup. 

Spoon about one tablespoon of jam into each tart shell, making sure the tart shells are not too full.  Bake for 25 to 30 minutes, or until the tarts are golden brown and the jam is bubbling.  Cool in the pan for 30 minutes before removing to a rack to cool the rest of the way.

Dust with powdered sugar before serving.

Egg Tart

I love having Egg Tarts but seldom bake them myself. My kneading is not so good but overall the texture and fillings are very satisfying. This is a last minute bake as I am craving for it. One of my favourite Dim Sum dishes that I will always order. The pictures are not well taken and the tarts are not pretty but the taste is good.

                                         

                       

Recipe source : christinesrecipes

Ingredients for crust: 

• 200g plain flour
• 25g cake flour
• 125g  butter
• 55g icing sugar
• 1 egg, whisked
• a dash of vanilla extract

Methods for making crust:

• Cream butter and sugar using medium speed till smooth, light and fluffy.
• Add in whisked egg slowly over low speed. Add vanilla extract and mix well.
• Sift in flour and combine well. Knead into dough.
• Roll the dough to 1/2cm thickness. Cut dough with a cookie cutter. Line dough in the middle of tart tins.Lightly press the dought with your thumbs. Trim away any excess dough.

Ingredients for Csutard:

• 2 eggs
• 70g caster sugar
• 150g hot water
• 75g evaporated milk
• 1/2 tsp vanilla extract

Method making custard: 

• Add sugar into hot water, mix until completely dissolved.
• Whisk egg with evaporated milk. Pour in sugar water. Mix well.
• Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method baking tarts: 

• Preheat oven to 200C.
• Bake tarts for 10 to 15 mins till the edges are lightly brown. 
• Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and

hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.

Lemon Tart

It was my niece birthday and she requested that she want only fruit tart. So I decided to bake a lemon tart and filled it with fruits (golden kiwi and strawberry). Love the sourish sweet lemony taste and is very refreshing too.

Lemon tart

• 225g plain (all-purpose) flour
• 125g chilled butter, cut into cubes
• 80g icing (confectioner’s) sugar
• 3 egg yolks
• 1 tbsp cold water

lemon filling

• 250ml single (pouring) cream
• 2 eggs
• 3 egg yolks, extra
• 110g caster (superfine) sugar
• 125ml lemon juice

To Make lemon filling:

-          Whisk the cream, egg, extra yolks, sugar and lemon juice in a bowl till combine.

-          Strain through a sieve and pourt into the tart shell.

Meringue:

-          1 egg white

-          Some powdered sugar

Whisk till stiff.

Methods:

1-      Mix the flour, butter and icing sugar in a mixing bowl and process until mixture resembles fine breadcrumbs.

2-     Add the egg yolks and process to combine.

3-     Add the cold water and process until the dough just come together.

4-     Turn dough onto a lightly floured surface and gently bring together to form a ball.

5-     Flatten into a disk and cling wrap and chilled it for an hour.

6-     Preheat oven to 180 degrees.

7-     Roll the pastry out between 2 sheets of non stick baking paper to about 3mm thick.

8-     Lightly greased the tart tin and rolled the pastry onto the tart tin, trim the edges and prick the base with a fork.

9-    Refrigerate for 30 mins.

1-     Line the pastry case with non stick baking paper and fill with baking weights.

1-    Bake for 15 mins, remove the paper and weights and bake for futher 10 mins or till pastry is light golden.

1-   Pour the Lemon filling into the tart shell.

1-   Bake for 30 -35 mins or until just set.

1-   Allow to cool.

1-   Pump the meringue and grilled till brownish tone.

1-   Decorate with Kiwi and Strawberry.

1-   Refrigerate until completely set.

Grapefruit Tarts

Grapefruit is a large orange-like fruit that belongs to the citrus family and it has many health benefits.
This particular dessert was not planned at all. It started with wanting to bake a Passion fruit tart but I couldn't find it in the supermarket. So this big round Grapefruits catches my eyes and I stood there thinking why not I buy this instead and make a Grapefruit Curd and the balance can also be use as a juice to drink too.

Recipe Source for the tart can refer to here

Recipe for the Grapefruit Curd:

Ingredients

8 large egg yolks
1/2 cup freshly squeezed grapefruit juice
1/2 up squeezed lemon juice
1 grapefruit zests
1 cup Sugar
Pinch of salt
115g unsalted butter, cut into pieces.

Methods

- Combine yolks, grapefruit juice, lemon juice, half of zest and the sugar in the saucepan.
- Whisk to combine.
- Cook over medium heat, stirring constantly with a wooden spatula until the mixture is thick (abt 10 minutes)
- Remove the saucepan from heat.
- Add salt and butter, one piece at a time, stirring until smooth.
- Strain through a sieve.
- Stir in the remaining zest.
- Pour into the tart shell.
- Let it set for an hour in the fridge.

Meringue Topping

2 large egg whites
1/8 tsp cream of tar tar
1/4 cup sugar
Vanilla extract

Methods:

- Whisk egg whites and cream of tar tar on medium speed until foamy.
- Gradually add in sugar.
- Increase speed and whisk until meringue is glossy and stiff peak.
- Whisk in vanilla until just combined.
- Pipe a dollop of meringue on top of tart.
- Broil until top of meringue is just browned or you can use a kitchen torch to brown meringue.
- Serve immediately.

                                                   

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen) 

Nutella Tarts

I have wanted to bake this quite sometimes back but always put it on hold. Since there is promotion for the Nutella 1 kg special packaging, therefore I took this opportunity to purchase a bottle to bake this nutty chocolatie Nutella Tarts. My sister is a chocolate lover and I am sure she will like this bake too. I am using the crust from my previous tart bake and I have been using this crust for most of my tarts bake and I do love the texture of it. The crust bake can refer to here. 

The Filling:
100g Nutella
140g  bittersweet chocolate,  finely chopped
100g unsalted butter
1 large egg, at room temperature, stired with a fork
1 large egg yolks, at room temperature, stirred with a fork
1 tbsp sugar
125g hazelnuts toasted and cut into large pieces

Methods:

- Preheat oven to 190 degrees.

- Spread Nutella evenly over the bottom of the crust and set it aside while you make the ganache.

- Melt the chocolate and butter in separate bowls

- Using a small whisk, stir the egg into the chocolate, stirring gently gently. Little by little, stir in the egg yolks, then the sugar. Lastly stir in the warm melted butter.

- Pour the ganache over the Nutella in the tart shell.

- Scatter the toasted hazlenuts over the top.

- Bake the tart for 11 minutes - that should be just enough time to turn the top of the tart dull, like the top of the cake.

- Remove the Tart from the oven and let it cool for at least 20 minutes.

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen) 

Strawberry Tart

Happy New Year everyone!!!

A new year has just began. Looking back, 2013 has been a year of adventures and experiences. A year filled with lot's of laughter but also tears. Friendship means alot to me. Friends are beautiful as they sincere, as they care & as they remember. Forgive and forget, memory last even if contact is lost. It is better to have an enemy who honestly say they hate you than to have a friend who's putting you down secretly.

 I do hope the New Year brings all of you New Expectations, New Opportunities, New Challenges and a whole new way of delighting people related with you. I am hoping that 2014 will be a better year for me, spending more time with my mum and love ones in my family. Staying healthy and losing some weight are always in my wishing list and hope to improve in my baking too. There are so much things that I want to do but time is limited. I am greatful to bloggers who shared their tips and recipes unconditionally. I don't write well and bake often but enjoyed reading other people's blog and learn from them.

It was my niece birthday on the last day of the year 2013 and I have baked this yummy strawberry tart for her. She has requested that she only want strawberry so I thought of baking tart instead of cake as we just had x'mas log cake a week ago.

HAPPY 2014 TO ALL

Egg Tarts

    Egg Tarts

  Ingredients

  250g Butter - cut into small cubes

  100g Sugar

   1      Egg

  500g  Plain Flour

  50g    Baked Almond Powder

Egg Filling

  400ml Water

  120g     Sugar

  200ml  Evaporated Milk / Fresh Milk

  6          Egg Whisked and strained

Method

1. Preheat oven to 150 degress celcius.

2. Grease about 23 tarts moulds.

3. Cream butter and sugar till white and add in egg.

4. Add in flour slowly and knead well, then place into tart moulds.

5. Pre-hear the shells at 180 degrees celcius for 15 mins till 3/4 cooked.

6. Boil water, sugar and leave to cool completerl before adding in evaporate milk and beaten eggs. Strained.

7. Pour filling into tart pastry and bake at centre rack at 150 degrees celcius for about 20 to 25 mins. 

Pineapple Tarts

Open Pineapple Tarts

Close-Up Pineapple Tarts

Ingredients

500g   Butter

100g   Milk Powder

100g   Castor Sugar

700g   Plain Flour ( can use Hong Kong Flour or Cake Flour)

3         Egg Yolk

1         Egg White

Method

1.  Mix butter and sugar and beat till white.

2.  Add in milk powder, eggs and flour. Mix well.

3.  Take a small piece dough, flatten it.

4.  Put in pineapple paste and wrap it.

5.  Egg Wash.

6.  Bake at 160 degrees celcius till golden brown.

Egg Wash -  2 eggs + 1 white to egg wash.

    The process of making the pineapple fillings

Pineapple Filling

 6 nos  Pineapple

600g  Rock Sugar

1/4 tsp Cloves

1 Cinnamon Stick

1/2 lemon juice

1. Grate the pineapple and drain the juice.

2. Cook the pineapple till dry then add in sugar.

3. Cook over low fire till all the water evaporates and the pineapple does not stick to the side of the

    pot.

Fruit Tart

It was my niece birthday and I baked this fruit tart for her. I was goggling for a pastry tart recipe and decide to use Okashi recipe instead. 

Receipe Source: Okashi by Keiko Ishida Pg.122

Short Pastry Crust
60g Cold unsalted butter
100g Pastry flour or top flour
1/4 tsp Castor sugar
1/8 tsp Salt
50g Ice-cold water

1. Combine butter cubes and flour in a plastic baf. Place in the freezer overnight.
2. Using a food processor, pulse butter and flour mixture, sugar and salt until the mixture resembles coarsr breadcrumbs. Add water and mix until a smooth dought is formed.
3. Place dough on a floured surface and knead lightly. Leave dough to rest in the refrigerator overnight.
4. Roll our dough to a thickness of 5mm on a floured surface. Brush away excess flour, then place dough over a 20cm or 22cm fluted tart in with a removable base. Gently press dough into the tin. Roll a rolling pin over the top of the tin to trim any excess dough. Prick dough with a fork, then leave to rest for abt 5 mins in the freezer before baking.
5. Preheat oven to 200 degrees.
6. Place a sheet of aluminium foil over the chilled dough(w/o vovering the edges of the dough), pressing it well into the bottom edges. Place baking weights into the tart tin and bake for 20 mins. Carefully remove weights and aluminium foil when pastry just begins to change colour around the edges, then continue baking until light golden brown for another 10 mins.
7. If tart shell is to be filled and baked again, cover with aluminium foil and fill with pie weights, and bake only 10 mins, then bake according to instructions in recipe.
8. Remove from heat and leave to cool on a wire rack.

Blueberry Tarts

Blueberry Tarts

Blood Orange Tarts

Blood Orange Tart

Ingredients 

Tart cases can be purchase from Phoon Huat ( sweet and crispy)

Melt 50g Valnoral chocolate and brush a layer onto the tart case. Refrigerate.

Filling ( for 30 tarts)

you need Blood Orange Curd

100g Caster Sugar ( can be reduce or add a few drops of lemon juice)

2 tbsp Blood Orange Zests, finely grated

2 large egg ( abt 60g per egg with shell)

2 large egg yolks

5 tbsp freshly squeeze blood orange juice

75g unsalted butter,

1 gelatin sheet, soaked in ice bath.

Method

1.  Combine sugar and orange zest in a bowl and rub with your fingers till the sugar is ornage and 

     imbued with the fragrance of orange zest.

2.  Whisk the orange sugar, eggs and egg yolks together in a heat proof bowl.

3.   Place the bowl over a pan of simmering water and whisk continuously for 15 secs or until sugar

      dissolved.

4.  Whisk in orange juice.

5.   Stir until the curd thickens, abt 5 to 10 mins.

6.   Once thicken, take the bowl off the heat and strain its contents into another bowl.

7.   Let the strained mixture cool for 10 mins, stirring from time to time. before adding the butter.

8.   Whisk the butter piece by piece, Once all the butter has been added, whisk for another min till the

       texture is homogeneous.

9.    Add in softened gelatin and mix till gelatin has dissolves.

10.  Press a sheet of plastic wrap against the surface of the curd to prevent a skin from forming.