Browsing Tag:

Tart

In Pastry, Recipe on
July 2, 2018

Fresh Berry Fruit Tarts

We didn’t really have much dessert growing up.

Don’t get me wrong, we weren’t deprived during childhood. There were plenty of sweet treats in the form of chocolate bars (a lunchbox staple back in the day!) and of course birthday cakes. But things like pastries were most foreign.

With limited disposable income, the choice between spending $5 on something like this fruit tart which could feed one or on a supermarket mud cake which would last the family a week, it’s not hard to see why.


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In Pastry, Recipe on
November 26, 2014

Vegan Chocolate Mousse Tart

Woo-hoo! Last exam for uni ever done and dusted!

And with warm (literally) welcome to the summer holidays, I’m ready to party, chill out and enjoy the last 3-month summer break I’ll ever have. As much as I looked forward to finishing my degree in the past 4 years, I know I will definitely miss these long holidays!

I was originally going to post something cold and summery today because the weather lately has NOT been the type for anything other than icy cold drinks and salad, but then I realised that I had some unfinished uni-related business that I still needed to post. If anyone remembers from these posts before, I’d cooked up a four-course meal for a uni assignment that I’d thought would give me the content to blog more regularly during that particular month. Well obviously that didn’t happen, but you really don’t want to listen to me blabber on about how fail I am at managing this blog and other life related matters at the same time…… Read more

In Dessert, Recipe on
November 7, 2012

Chocolate Tofu Mousse Tarts

In Year 7, I took my friend out to yum cha. Not being accustomed to the yum cha culture, I sneakily managed to get her to try (and enjoy) beef tendons and tripe before letting her know what she had actually eaten. And laughing my head off, of course.

As I was making these chocolate mousse tarts, I could help but to think how I could pull of the same trick again with these tarts- presenting innocent looking chocolate mousse tarts to an unsuspecting tofu hater and waiting til they’ve devoured half of it to let them know what the mousse is made out of! But of course, I’m much too mature to be pulling silly tricks like that now.

Nahhh…..I just couldn’t find a tofu-hater in time! Read more

In Pastry, Recipe on
November 7, 2010

Chocolate Tart

Freedom…..tastes even better than this tart!

I’m free I’m free I’m free I’m free!!!!

As some of you have already figured out, I’ve finished my HSC (on Thursday, to be exact)! Unfortunately, I’ve only been able to write up this post becasue I’ve been:

1. busy celebrating 🙂 Although in my world, celebrating involves lots of sleep, baking and relaxing…
2. busy de-cluttering my life of study related things- which involves throwing out lots and lots of paper and trying to somehow organise the leftovers for my sister incase she ever needs it.
3. too lazy to type out the recipe below 🙂

Unfortunately, the exams didn’t quite end as spectacularly as I’d hoped…..I don’t remember much about the exam itself, as I was too busy looking forward to after the exam. But I did finish the exam busting to go to the toilet, so much so that I couldn’t hold it in any longer and had to rush out whilst the exam supervisors were collecting the papers :S If I ever do a three hour long exam again, I’ll remember not to bring in my drink bottle, or drink much water beforehand…..

But it is still the end, and I couldn’t really be happier that the exams are finally over! Waking up and realising that I don’t need to study today is really one of the best feeling. Ever.

I don’t think I’ve completely gotten out of study mode yet- it feels a little weird to not have to cram some useless information into my head everyday. Even my parents think I’m going to study, whenever I make my way to my table, only to realise that don’t need to anymore!

The first thing I did when I got home after the exam (after pigging out during lunch), was to grab the mixing bowl and electric mixer and start making my favourite pound cake. It was great to once again hear the familiar sound of the electric beater whirring and scraping the plastic bowl and smell the delicious scents of butter and egg wafting out of the oven! I do really really love baking =)

Which is why I couldn’t resist making this decadent chocolate tart during the exam period- the perfect way to make countless hours of boring studying slightly better =) I’ve wanted to make a chocolate tart for a while now, but this recipe really caught my attention because of the layer of light sponge cake, underneath the rich chocolate truffle filling. Don’t you just love it how Asians find a way to put a piece of sponge cake in almost any dessert??

The tart comprises of four main components- the pastry, the sponge, the truffle filling and the chocolate glaze. I thought it was weird how the glaze had less glucose than the filling (since glucose is supposed to make it shiny?) and found that the filling and the glaze were pretty much the same thing and so they sort of became one layer. My filling also wasn’t as soft and shiny as that in the book, which I suspect may have something to with the fact that I used thickened cream???

But the taste of the tart exceeded all expectations, and we instantly fell in love the with smooth chocolate filling, coupled with the light, chocolate sponge and delicious chocolate tart pastry. This recipe’s definitely a keeper- it’s not too hard to guess what I’ll be making in these next few weeks!!

Chocolate Truffle Tart 

From Dessert for You by Rachel Yau

Cocoa Sponge Base
75g eggs (around 1 and a hlaf eggs)
35g sugar
50g cake flour
45g butter
30g milk
10g cocoa

1. Preheat oven to 180C. Sieve flour and cocoa together.
2. Healt the milk and add butter. Stir until it melts
3. Beat the eggs with an electric mixer until foamy. Add sugar and beat until pale and thick.
4. Sieve in flour and cocoa. Fold in without disturbing the bubbles too much. Add the butter and milk mixture from step 2 and stir gently until well mixed
5. Pour in the batter into a baking tray. Bake in the preheated oven for 15 minutes. Turn the cake out while still hot. Leave it to cool.

Cocoa Pie crust (pastry)
100g flour
20g cocoa
60g butter
1/2 egg (beaten)
30g sugar

1. In a bowl, rub flour, cocoa, butter and sugar with your fingertips until crumbly.
2. Add beaten egg and knead well (I had to add a few drops of milk so that the dough would come together. Wrap the dough in cling wrap and refrigerate for 15 minutes.
3. line the counter with cling wrap. Place the chilled dough over the cling wrap. Place anothing cling wrap on the dough. Roll it out until 1cm thick.
4. Place the rolled dough into the 8 inch round mould. Make sure the crusts go all the way up the vertical sides of the mould. Trim off the excess above the rim. Pierce all over with a fork. Line the crust with baking paper and fill with baking beans.
5. Blind bake the crust at 180C for 10 minutes. Remove the baking paper and baking beans. Bake for 10 minute more. Leave to cool to room temperature.

Chocolate Truffle Filling
100g dark chocolate
115ml whipping cream
40g butter
11g liquid glucose
15ml rum (I omitted this)

1. Chop the chocolate up.
2. Heat the whipping cream until tit bubbles gently then add chopped chocolate, rum and glucose. Stir until they melt. Leave to cool.

Chocolate Glaze
100g dark chocolate
40ml milk
3.5g liquid glucose
3.5g butter

Boil the milk gently and stir in the chocolate until it melts. Add glucose and butter. Stir well and turn off the heat.

To Assemble
1. Brush the inside of the pastry with melted chocolate. Put in the chocolate sponge base. Spread the chocolate truffle filling over the sponge. Refrigerate until set.
2. Pour the chocolate glaze on top and spread evenly. Sprinkle cocoa powder and garnish.

In Asian Treats, Pastry, Recipe on
October 15, 2010

Chinese Coconut Tart


First HSC exam today! *gasp*

Okayokay- so maybe it’s not such a big deal =) I didn’t start studying last night (for once) and so I got some sleep. Although my mum accidently turned on my electric blanket (on high might I add) in the morning when she was changing my sheets, meaning that I spent half the night being fried on my bed instead of sleeping! Don’t worry, I turned around occasionally to make sure that I seared evenly =)

But even spending half the night awake, I didn’t think any exam thoughts. It was strangely…..normal. No ‘what if’ thoughts, no ‘I’m going to fail’ or even trying to go through my essay at all. I think I’m skilfully mastering the art of blocking out bad thoughts from my head!

I can happily forget my no-so-pleasing marks that I might have gotten a few weeks ago. I can easily forget that there’s a HSC to study for- until I return to my desk and see a pile of books waiting to be studied. In fact, the only thing I really think about now is what I’m going to do after the exams- all the food I’m going to cook, all the places I’m going to eat at, all the blogging I’ll do.

I don’t want to talk much about school because this blog is mostly for happy things. Study makes me sad sad sad……..=( (*gasp* repetition! sibiliance! *puke*) But because I’ll have to go back to studying soon (and start on my essays *sigh*), I’ll keep this one short. But if you don’t see me around on this blog for a couple of weeks you’ll know why =) But knowing me, I won’t be able to resist not blogging!

And because studying is messing up my brain, I’ll go a little crazy in this post and blog about three things rather than one. Okayokay, enough about the study- onto the happier things- food!


Soda Cream Crackers from agesssssss ago

These soda cream crackers were like an impulse-bake. I saw them on Wendy’s blog one moment (recipe here)and before i knew it, I had a batch in the oven =) I made then into small shapes like I saw in the original recipe because I thought they were cute, although this made it really time consuming- especially with all the fork marks! I used thickened cream instead of whipping cream because it was what I had in the fridge, so the dough ended up a lot tougher (I was scared to add too much milk- don’t know why- it’s silly, I know) and the layers didn’t come out nearly as defined as Wendy’s. Nevermind. I’ll just have to bake these again. After the HSC.


And then there were these donut muffins.

I’ve got plans to make proper donuts sometime in the future but meanwhile, I thought I’d try these donut muffins to satisfy my (sister’s) donut cravings. They’re a lot easier to make than donuts- just mix all the ingredients together and bake!! The method looked rather much like the method of making normal muffins so I wasn’t quite sure how these would turn out….


Sure enough, they turned out having the texture of a donut (a cakey one), but wasn’t nearly as light and soft as fresh donuts. They were pretty yummy and donuty fresh out of the oven but hardened considerably the next day and became a little chewy too. I tried the sugar and cinnamon coating but it either fell off the muffins or melted onto them so I coated them in oil (instead of melted butter) and then dunked them in the cinnamon sugar muxture but that made them all oily so I used ganache for the rest of them. Chocolate seems to be able to fix everything =) I’ll post the recipe later although it’s probably not worth it….

For something a little more successful. And very very delicious =)

I’ve always wanted to make these coconut tarts- the types you get at Asian bakeries. They taste great both hot and cold, but they’re terribly hard to resist when they’ve come straight out of the oven-sorta like chinese egg tarts (not in the taste though)! Only these are a lot easier as there’s no puff pastry involved, and they’re a lot more forgiving- if you accidently leave them in the oven for too long. And because they’re coconutty, they’re bound to be a hit within our family!

I baked these in my electric oven since they were so small. I no longer like my electric oven. It doesn’t bake things evenly =(

Coconut Tart

Recipe from Angie’s Recipes– thankyou Angie!

Pastry:
180 g All-purpose flour
35 g Icing sugar
1 small Egg
10 g Custard powder
90 g Butter, chilled

Filling:
100 g Grated coconut
40 g Butter, melted
40-45 g Sugar
1 large Egg
2 tbsp Condensed milk
2 tbsp Water

1. Sift flour, icing sugar and custard powder together into a mixing bowl.

2. Rub in butter, using paddle of mixer or by hand, until the mixture resembles breadcrumbs. Add in egg. Mix until the pastry begins to form large lumps. Press together gently with your fingers to form the pastry into a ball.

3. Chill pastry dough for about 30 minutes. In a bowl, mix all ingredients for the filling. Set aside.

4. Divide pastry into 10 portions (approx. 35 g each). Press pastry evenly into tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork. Fill tarts with filling to about 90% full.

5. Bake in a preheated oven at 180C/355F – 200C/330F for 30-35 minutes until pastry is cooked thoroughly. Leave the tarts in moulds for 5 minutes before turning onto wire rack to cool.

P.S Does my blog take ages to load?? Because it does on my computer- I’m not sure if it’s just me =(
EDIT: Problem fixed….I think =)