Mini Chocolate Tarts

I miss pastry. I want something with chocolate. Here comes the mini chocolate tarts. :)

Trust me, the chocolate custard is very nice!!! Give this recipe a try!

But there's something troubling me..... i think this pastry (from my previous apple tart recipe) seems not so suitable for the chocolate custart! It's too easily "breakable" type of pastry.

You may try this mixture to form the pastry:-- melted butter mix with crushed biscuits. OR, use your favorite pastry recipe.

I made 18 mini tarts in two hours. Guess what! They are all finished within 1/2 hour. "You see, now you don't" haha.......

Mix and match recipe from Pink Lady :P

Filling:

120g baking chocolate

3 tbls butter

1 tbl sugar

1 1/2 eggs

Methods:

1. Melt the baking chocolate with butter using double-boil method. Let it cool, set aside.

2. Stir eggs and sugar, slightly beat.

3. Pour the egg mixture into cooled chocolate. Stir until combine.

Pandan Egg Tarts

Pastry AGain!

Yes, the same dough recipe with last post, Apple Pie. The crust is so irresistible that i use it again to bake egg tarts.

Mikiko's pics really enlighten me and it's definately a motivation for me to bake this Pandan Egg Tarts straight away! Well, it is simply DeLiCiouS!

Highly recommended ...

Recipes from Mikiko 班兰蛋挞
(enough to make 20 mini tarts)

Egg custard filling:

60g sugar

145ml water

2 1/2 eggs

40ml fresh milk

few drops pandan colouring

1. Bring 145 ml water to boil, add in sugar and stir until fully dissolved.

2. Leave the syrup to cool. Then add in eggs and milk, stir until well combined.

3. Give two drops of pandan colouring, and stir again.

4. Sieve 2 to 3 times.

Dough:
150g plain flour
1 tsp custard powder
1 tsp milk powder
1 tbls sugar
1/2 egg
100g melted butter

1. Mix flour, milk powder, custard powder and sugar in a bowl.
2. Add in melted butter and egg. Use spoon to mix well, until it form a dough. Do not over mix, or it will become tough. (no machine needed)
3. Assembly the dough into mini tart mould, use fork to prick some small holes, then fill in the custard filling.

4. Bake 160 C for 25mins.

Apple Pie

This pastry recipe is adapted from Mikiko blog, originally from egg tart recipe. You got to believe me, this pastry is the best! It's just crispy!

This apple pie is best serve warm, while it's fresh from oven. Yummy and delicious to serve at tea time, with a cup of coffee! Ehmmm......

I think the looks spoilt a bit, just because the braids i made are too thick, which looks rough. However, i did spend lot of time doing it. Very tedious and tiring though :(

The happiest thing is that ... all 12 mini apple tarts are finished within the evening. Wow!

Recipes from Mikikomikiko の 苹果派

(enough to make 12 mini pie)

Filling:

1. Peel, cut and dice 2 apples, then cover with salted water.

2. Drain the apples when dough is done.

3. Mix the diced apples with 1 1/2 tbls of sugar, 1 tbl of corn flour and 1 tsp of cinnamon. Stir until well combine.

Dough:

150g plain flour

1 tsp custard powder

1 tsp milk powder

1 tbls sugar

1/2 egg

100g melted butter

1. Mix flour, milk powder, custard powder and sugar in a bowl.

2. Add in melted butter and egg. Use spoon to mix well, until it form a dough. Do not over mix, or it will become tough. (no machine needed)

3. Assembly the dough into pie mould, fill in the apple filling. To decorate, roll some dough into thin lines and assemble by cross on top of the pie.

4. Bake 180 C for 30mins.

Egg Tarts

a href="http://3.bp.blogspot.com/_dFAjrbIymCY/SjXTQwAUXfI/AAAAAAAAAwo/gNJ6Gv4jBVE/s1600-h/eggt1.jpg">Egg tarts are the most favorite pastry dim sum for everyone.

Best for tea-time with a hot coffee... hmm...

My family also love it! I am very happy and satisfy with this recipe. If you also share the same taste-bud, give this a try!!

The above pictures are taken when the egg custards are bake for 15mins. I don't wanna a "burnt" egg tart.

(Pictures Below, 2nd Version)-- As my hubby requested for a more taste of burnt, i put these 7 tarts into the oven again for another 10mins at 150C .

Do they look like Portuguese Egg Tarts?? :)

Recipes from Eupho Cafe

Tart (ingredients:)

125g butter

50g icing sugar

1/2 egg

200g superfine flour

Tart (methods:)1. Whisk butter and icing sugar until creamy and pale.2. Add in 1/2 egg spoonful by spoonful after each has fully mixed.3. Pour in the flour, and use hand to knead and form a dough. Leave it inside the frigde for 10mins....... 10mins later......4.Assembly the dough into 12 baking cups. Prick with some holes, bake at180C for 10mins.
Egg Custard (ingredients:)41/2egg (the 1/2egg is from the remaining from the tart above)300ml fresh milk100g castor sugarEgg Custard (methods:)1. Boil the fresh milk , and stir in castor sugar until dissolved. Leave cool.2.Slightly beat the eggs with fork. Strain the egg into the cool sweet milk. Stir slowly to avoid bubbles. ..... after the tart was baked for 10mins.....3.Pour the egg mixture into the tart. Bake 180C for 10mins (if you don't wanna a burnt look)OR bake 20mins (if you want a Portuguese looks) heeee........Bake 180C for 10mins, turn to 160C for another 5mins.

Blueberry Cheese Tart

Small Cheese Tart (chocolate or blueberry flavour) is a MUST BUY, whenever i go to Milky Cake House. This is an order from my eldest daughter!! Haa.... Yes, it is also my favourite....(anything goes with CHEESE )

Small tarts are nice. Finished within few bites! Not too full nor greasy.

There is one thing i want to highlight here.....(A method to remember......)

Notice or not?

This recipe directs us to bake the tart for 10mins before filling in the cream cheese. This really make a different "biting texture", a very CRUNCHY tart shell.

To compare with the previous tarts i baked, which never separate the baking of tart and filling, (bake all at one go). It has a soggy texture once it is cool.

Recipes to share .... from 温馨小屋

Tart dough:

90g butter

40g icing sugar
1 egg yolk

190g flour

Methods:

1. Whisk butter and icing sugar until creamy. Add in egg yolk and continue whisking until well combine.

2. Pour in flour. Use hand to knead into soft dough.

3. Arrange soft dough to fill 22 small tart mould. Use fork to prick some holes on the dough.

4. Bake 180C for 10mins. Take out from oven and set aside.

Cream Cheese filling:

125g cream cheese

20g caster sugar (may reduce due to the sweetness of your blueberry)

1 egg yolk

1/4tsp lemon juice

100ml whipping cream, whisked

few drops of blueberry filling

Methods:

1. Cream sugar and cream cheese until creamy and smooth, add in egg yolk. Continue beating, and add in lemon juice. Later fold in the whipping cream (already whisked)

2. Drop a table spoon of batter into tart. Then, drop 1/3 tea spoon blueberry filling on top of the cream cheese batter. Use toothpick to draw 3 circle, to create marble effect.

3. Bake 180C for another 15mins.

4. Leave cool and refrigerate few hours before serve.

Almond Blueberry Pie

You will love the buttery crunchy pastry, with the soft almond flavour cake, top with toasted almond flakes!!! ... Oh, nearly forgot, ... the blueberry..Mmmm!!

Receips from 蓝赛珍

Pastry:

110g butter

60g icing sugar

1 egg yolk

200g plain flour

Methods:

1. Cream the butter and icing sugar until light. Add in egg yolk until well mix.

2. Pour in the plain flour and stir until well combine.

3. Rest the dough for 20 mins.

Filling:

120g butter

80g castor sugar

2 eggs

80g plain flour

100g almond ground

200g blueberry pie filling

almond flakes

Methods:

1.Cream butter and castor sugar until well mix. Add in eggs, one by one , until well combine.

2.Stir in the shifted plain flour and almond ground.

Assembly:

1. Roll the dough into a 9" round pan.

2. Use folk to prick some holes.

3. Spread the blueberry filling onto it, evenly.

4. Pour the batter on top of the blueberry filling.

5. Sprikle some almond flakes to cover the top. Use back of the spoon to slightly press the flakes to stick on the batter.

6. Bake 180C for 50 mins.