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Ingredients for Egg Custard: (makes 6, 3" Tarts) =================================================== 15g Caster Sugar 40ml Water 1 Large Egg 20ml Fresh Milk 1 Teaspoon Condensed Milk Method: ============= 1. Boil water with sugar till melted and keep aside till cool. (you can dissolved the sugar in hot boiling water too) 2. Crack the egg in a small mixing bowl, add in fresh milk and condensed milk then gently stir with a whisk till well mixed.(becareful not to over whisk) 3. Add in cooled sugar syrup and stir well. 4. Sift the entire mixture through finest sieve twice to get ride of any egg clusters. 5. Carefully fill the prepared tart shells with egg mixture till the rim. 6. Bake in preheat 140 degree oven for about 20 minutes or till egg custard achieve the pudding like texture. Ingredients Pastry Dough: ============================= 150g Plain Flour 20g Milk Powder 1/2 Tablespoon Icing Sugar 125g Cold Butter, cubed 1/2 Egg Yolk, lightly beaten 1/4 ...

Ingredients: ====================== For the dough: ---------------- 1 plus 1/3 stick of butter 1/3 cup of sugar 1 egg 1 Pinch of salt 2 cups flour Butter to grease the pan Foil paper Raw beans (any kind) to prevent pastry to rise For the vanilla cream: ------------------------- 2 cups milk 1/3 cups sugar 1 tbsp vanilla extract 5 egg yolks 1/3 cup flour 4 tbsp melted butter To finish tart: ----------------- Fresh strawberries, blueberries, blackberries and raspberries =============== Directions: =============== DOUGH ---------- * In the stand mixer place all ingredients except the flour. Make sure the butter is cold. Once all ingredients are incorporated, add the flour to the dough. * When all ingredients are incorporated and dough is smooth, set aside and refrigerate for at least 2 hours so the dough is easy to handle (if it’s warm or not cold enough it will get very sticky and hard to handle to make the crust) * Place a sheet of parch...

========= Crust ========= 8 Tbsp (1 stick) butter, room temperature ¼ cup sugar 1 egg yolk 1½ cups flour ½ tsp vanilla ========= Method ========= Cream butter and sugar, add egg yolk and vanilla, incorporate thoroughly. Stir in the flour half cup at a time. Mixture will be crumbly. The recipe states to shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes, then roll out and place in the tin. This all seemed like a lot of work when I could just as easily press it into the tart pan straight away, (the dough is similar to that of sugar cookie dough) so do whichever you prefer. When the crust is in the pan, poke a few holes in the bottom with a fork. Bake at 400 for about 15 minutes, until just slightly browned, it should not get overbaked or it will be too crunchy and fall apart. Allow to cool while you make the pastry cream. ======================== Pastry Cream Filling ======================== 2 cups mi...

(To make the Sweet Pastry) =============== INGREDIENTS =============== 200 g plain flour, sifted 4 tablespoons caster sugar 3/4 teaspoon salt 100 g cold butter, cubed 3 egg yolks 1 teaspoon vanilla essence 2 tablespoons ice cold water (To make the Filling) ==================== INGREDIENTS ==================== 300 ml milk 5 tablespoons caster sugar 4 tablespoons custard powder 1 tablespoon cornflour 1/2 teaspoons salt 100 ml milk 1 teaspoon vanilla essence 5 tablespoons apricot jam 3 tablespoons water ============= METHOD ============= 1 Put flour, sugar and salt into a mixing bowl. 2 Rub in butter until mixture resembles fine breadcrumbs. Add lightly beaten egg yolks, vanilla essence and combine well. 3 Add in water to combine the mixture into a firm dough and knead the pastry until smooth. 4 Roll dough out into 3mm thickness and cut into 7.5cm circles with a pastry cutter. Line greased tartlet moulds with pastry and refrigerate for 30 minutes. 5 ...

======================= Ingredients (Crust) : ======================= ----- (A) ----- 200g butter 100g icing sugar 1/4 teaspoon vanilla essence ----- (B) ----- 1 egg ----- (C) ----- 420g flour 1 tablespoon milk powder ============ Method : ============ 1. Beat (A) till soft. Add in B and continue beating till well mixed. 2. Add in (C) to form a soft and smooth dough. 3. Take a bit of dough and press it onto the tart casing. 4. Poke the base with a fork. Bake for 12 minutes or till golden brown. Remove from oven and let it cool. Note : Tart shells must be kept in an airtight container. =================================== Ingredients (CUSTARD FILLING) : =================================== 2 tablespoons flour 2 tablespoons custard powder or cornflour 8 tablespoons sugar 2 cups (500ml) fresh milk 2 eggs 2 tablespoons butter =========== Method : =========== 1. Mix flour and custard powder/cornflour in a pot and add 2 tablespoons fresh milk. Stir ...

Recipe makes 25 mini tarts. Water Dough ================== 230 high protein flour, sifted 10gm custard powder, sifted 100 margarine/butter 4 tbsp castor sugar 1 egg, lightly beaten 4-5 tbsp water Oil Dough ============== 150g plain flour, sifted 100gm shortening Filling: ============= 240ml boiling water 120gm castor sugar 3 eggs ( size A) 1 tsp vanilla essence 1/2 tsp vinegar ( helps to set the filling) Method: ============= Filling: Add the castor sugar to the boiling water, stir to dissolve the sugar and leave aside to cool. Water dough: mix flour and custard powder together and rub in butter/margarine until it resembles breadcrumbs. Add in the sugar, mix well and put in the egg and 4 tsps of water, mix all with hand until it forms into a dough. Knead the dough by hand, will take several minutes to knead until it becomes a smooth dough.( i used food processor to make this dough, add in all the ingredients except egg and water, put on pulse to achieve br...

Ingredients: ----------------- Butter 250 g Sugar 100 g Flour 450 g Egg 1 Milk powder 30 g Filling: -------------- Pineapple (about 2500g) Sugar 300 g Cinnamon stick a little Cooking Filling: ---------------------- 1. Mash pineapples and cook in saucepan till dry. Add sugar and cinnamon stick. Keep stirring till mixture becomes dry. Method: ------------ 1. Sift flour and milk powder together. 2. Beat butter, sugar and egg in mixer well. Fold in flour. Mix well to form a dough. 3. Roll out dough. Use a cutter to cut. Place on baking tray. Brush with beaten egg. Top with pineapple filling. Make crosses with dough to place on top of tarts. Brush again with beaten egg. Bake for 15 mins at 180°C

Sweet Pastry Crust: ----------------------- 1 1/2 cups (195 grams) all purpose flour 1/8 teaspoon salt 1/2 cup (113 grams) unsalted butter, at room temperature 1/4 cup (50 grams) granulated white sugar 1 large egg, lightly beaten Pastry Cream: ------------------- 1 1/4 cups (300 ml) milk (whole or 2%) 1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste 3 large egg yolks 1/4 cup (50 grams) granulated white sugar 2 tablespoons (20 grams) all-purpose flour 2 tablespoons (20 grams) cornstarch (corn flour) 1/2 tablespoon liqueur (Grand Marnier, Brandy, Kirsch) (optional) Apricot Glaze: (optional) ------------------------------ 1/2 cup (120 grams) apricot jam or preserves 1 tablespoon water Topping: ---------------- 3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.) Sweet Pastry Crust: ========================== In a separate bowl, whisk the f...

Ingredients: -------------- For pastry dough: Pastry (A) * 80g plain flour * 75g melted butter Pastry (B) * 80g plain flour * 1 tsp milk powder * 1 tsp sugar * l/4 tsp salt * 1 tbsp corn oil * 1 egg yolk * 2 tbsp ice-cold water For cream cheese filling: * 100g whipping cream * 55g sugar * 1 piece cheddar cheese--chop finely * 125ml UHT milk * 2 eggs--beat lightly * Pinch of salt * 1/4 tsp vanilla essence Method To make the pastry: Sift flour (A) into a mixing bowl. Add melted butter and mix well to combine. Set aside for 10 minutes. Sift flour (B) and milk powder into a mixing bowl. Stir in sugar, salt and corn oil. Add egg yolk and stir in water. Work the ingredients together to form a smooth and fine dough. Leave aside for 10 minutes. Roll out pastry (A) into a rectangle. Roll out pastry (B) into a rectangle twice the size of (A). Place pastry (B) in the centre of pastry (A). Fold over ...

Ingredients: Rich short crust pastry 250g cold butter, cubed 50g icing sugar 1 egg yolk Sift 360g plain flour 2 tbsp custard powder Egg custard filling 310ml hot water 230g castor sugar 1 tbsp evaporated milk 1/4 tsp salt 1/4 tsp vanilla essence 6 eggs Method: Combine butter, sugar and egg yolk in a mixing bowl and beat until creamy. Add in sifted flour and custard powder and combine until the dough turns pliable. Set aside for half an hour. Put dough in between two plastic sheets and roll out to about 3 – 4mm thickness. Use a pastry cutter to cut out rounds from the sheet of pastry to fit aluminium foil tart moulds. Place the pastry rounds in the moulds, pressing down the sides to make them fit evenly. Prick with a fork to ensure that the base remains flat after baking. For the filling, add sugar to the hot water. Stir well to dissolve the sugar, then add in evaporated milk, salt and essence, and mix. Break eggs into a bowl and stir lightly w...

Pastry Ingredients: ---------------------- Top Flour 340g Butter 115g Margarine 115g Fine Sugar 70g Egg 1/2 Filling Ingredients: (Heat Up) --------------------------------- Water 200g Fresh Milk 100g Sugar 80g Eggs 3 Method: ---------- 1) Work magarine, sugar and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. 2) Add in egg, one by one. 3) Continue kneading the dough. 4) On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8 inch or 3 to 4mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3 inches in diameter. Fit circles into the grease tart pan. 5) For the filling: Heat the milk and water. Add in sugar to dissolve. Lightly beat the eggs, taking care not to produce any air bubbles. 6) Pour the filling into the tart shells. Bake at 180 deg C about 35 mins until the custard is cooked and a toothpick ...