Soya Bean Curd Tarts

When I saw NgaiLeng posted her soya milk tarts, I remember this is in my list to bake. Hence, I go to her blog and try out the recipe.  No regret trying as my whole family love it.  My next bake I will increase the sugar quantity as I feel it can be abit more sweet as I am using low sugar soya milk for the curd filling.

Recipe adapted from: http://mymindpatch.blogspot.sg

Crust Ingredients:( yield 6 tarts shell)

45g unsalted butter, softened

22.5g icing sugar

15g beaten egg

75g plain flour

10g corn flour

1/8tsp salt

Method:

1. Loosen all plain flour, corn flour and salt by stirring with a hand whisk.

2. Cream the softened butter with hand whisk till it become pale yellow. Add inicing sugar and whisk for few minute into a light cream.

3. Slowly add in beaten egg and mix well.

4. Fold in the flour mixture using spatula till the mixture turn into a soft smooth dough. Transfer dough into a plastic bag and shape into a long dough. Let it chill in the fridge for 1 hour.

5. Divide dough into 6 part and mould into tart shell.

6. Use fork to prick some holes at the base. Bake the tart shell till slightly golden. Temperature used is 150 deg for 20 mins. Temperature depend on individual oven.

7. Remove the tart shellswhile they are still hot. Cool on wire rack.

Soya Curd Filling:

225g low sugar soya milk (use those packet type that is sold in 6 in a pack type)

5g sugar

1tsp milk powder

1/4 tsp agar agar powder

25g low sugar soya milk

1 pandan leaf (optional)

Method:

1. Heat 225g soya milk in a pot at med low heat.

2. In a bowl, mix milk powder, sugar and agar agar powder together.

3. Pour 25g of soya milk to mix with mixture 2. Let the mixture stands for about 10 mins to allow the agar agar powder to absorb the moisture.

4. Pour the mixture from (3) into the pot of hot soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt. The agar agar powder will melt around 100 deg C. You may add pandan leaf to enhance the flavour.

5. To test whether the mixture is ready, scoop a tablespoon of soya milk mixture into a cool saucer and place in the fridge to chill for 2 mins. If the mixture coagulate after 2 mins, you can stop heating the mixture.

6. Pour the warm mixture into the tart shell and allow to cool to room temp then transfer to fridge to chill.

7. Allow the tart to chill for 15mins. Then serve it as cold dessert

Hokkaido Baked Cheese Tart

The popular Hokkaido Baked Cheese Tart just opened recently in Ion which people can queued for 2 to 3 hours to get their hand on the tarts.  Chanced upon this blog, dreamsloft, who have test baked a few round before sharing it online. Thus, I used this recipe and I made some amendment on the cornflour porprotion while cooking the custard.

                                     

Tart shells ready

The cheese custard

Cheese custard piped in

After final bake

Recipe adapted from: http://dreamersloft.blogspot.sg
with minor adjustment to cornflour porprotion.

Ingredients:(A)

Tart Pastry

50g cake flour

10g icing sugar

25g cold salted butter

1/2 egg yolk

1/4 tsp hokkaido milk

Step:

1. Sift cake flour and icing sugar in a large bowl. Add cold salted butter in.

2. Using finger tips, rub the butter into the flour mixture till look like bread crumbs.

3. Add yolk into the mixture and mix it using spatula.

4. Add milk in and mix with spatula till a soft and pilable dough is formed.

5. Knead into a ball shape and wrap the dough with clingwrap. Place the dough in fridge while you can start making the cheese custard. I placed in fridge for about 30mins.

6. To mould the dough into tart shell, divide the dough into 3 portion. Estimate each dough is about 30g.

7. Press dough into tart tin then poke hole on the base of the dough.

8. Bake it at 150deg fan mode for about 10-12mins till tart shells is cooked.

9. Once cooled, remove tart shells from the mould. Then let it cool down completely.

10. Place the cheese custard into piping bag. Pipe the cheese custard into the tart shell.

11. Brush beaten yolk on top of the cheese custard.

12. Bake in 230deg fan mode for 6-7 mins.

13. Serve warm.

Ingredients:(B)

Cheese Custard

75g cream cheese
25g mascarpone cheese
10g parmesan cheese
15g salted butter
50g hokkaido milk
15g icing sugar
6g + 1/4 tsp corn flour
1/2 lightly beaten egg
1 tsp lemon juice
1/8 tsp vanilla extract
1/8 tsp sea salt, optional
1/2 egg yolk, for brushing on top of custard

Step:
1. Add cream cheese, mascarpone cheese, parmesan cheese, milk and salted butter in a small pot. Place the pot intoa large pan/pot with barely simmering water(bain marie method). Keep stirring the mixture with hand whisk till everything melted.
2. Once the mixture melted, add sifted corn flour and icing sugar in. Mix till well blended, the mixture will slowly thicken.
3.Add egg, vanilla extract and lemon juice. Mix in completely till mixture thicken into custard texture.  Taste test the custard. Add sea salt if needed. I do add in the sea salt.

Hong Kong Golden Egg Tarts

Haven't been making this Hong Kong Golden Egg Tarts for quite sometime.  Today is my girl last paper for this term so make this for her.

Recipe adapted from http://sg.openrice.com

Ingredients:(make 7 tarts)

110g plain flour

20g icing sugar

14g beaten egg

70g unsalted butter(cold from fridge)

1/4 tsp vanilla extract - I omit

Method:

1. Mix and knead butter, flour and icing sugar into breadcrumbs texture

2. Add egg and knead into dough. Wrap in cling wrap.

3. Refridgerate the dough for 20mins or till workable.

4. Weigh dough 30g and press into mould gently using thumbs.

5. Use fork gently poke holes onto base of pastry.

Ingredients for filling:

100g beaten eggs

40g sugar

110ml water

40ml evaporated milk - I used fresh milk

Method:

1. Boil water and sugar under low heat till sugar dissolve.  Cool to room temperature.

2. Add mill into syrup.  Beat eggs and add into mixture.

3. Sieve the mixture twice and pour into pastry 90% full.

4. Bake at preheated oven 160deg for 20 to 25mins. Tarts is ready when you poke toothpick into the egg filling and it can stand upright.

Fruit Tart

This dessert is always my family's favourite.  This time I used two 5.5" tart shell with removable base to do it.  I love the assemble of fruits on the tart shell as it look so beautiful.

Recipe adapted from http://preciousmoments66.blogspot.sg

Proportion of two 5.5" tart shell:

To make tart shells 

125g butter (room temperature) 

55g caster sugar 

1/4 egg 

250g plain flour 

Method 

1. Cream the butter with caster sugar until white and creamy. 

2. Add egg and continue to beat. 

3. Fold in flour until it becomes a dough. 

4. Line the small tart tins with dough. (I used 130g dough on each 5.5" tart shell) Poke holes using a fork on the tart shell 

5.Bake at 175°C for 10 mins or till golden brown. 

6.Slide tart out and let it cool down. 

Note: you will have some extra dough leftover

To make Creme Patissiere 

250ml milk 

1/4tsp vanilla essence 

2.5 egg yolks 

62.5g castor sugar 

12.5g plain flour 

12.5g corn flour 

Method 

1.Heat the milk and vanilla essence gently until just boiling. Remove from heat and cool slightly. 

2.Beat the egg yolks and sugar until pale and thick, then stir in the flour and cornflour. 

3.Gradually stir the milk into the egg mixture. 

4.Pour the custard into the saucepan and heat gently, beating continuously until mixture thickens and boils. 

5.Boil for 1 min, stiring continuously, remove from heat and cool. 

6.Scoop the cooled custard into each tart shell, decorate top with fruits(strawberry, kiwi, peach, blueberries etc). 

7.Glaze fruits with mirror gel(ratio 1tbsp mirror gel: 1tbsp hot water).

Portuguese Egg Tart

Using Betty Crocker Pie Crust Mix to make this Portuguese Egg Tart

Crust recipe:
(Adapted from Rasa Malaysia)
1 box of betty crocker pie crust mix
3tbsp melted butter
1/3 cup cold water (equal to 100ml)

Method:
1) Stir the pie crust mix with water and melted butter with fork till sticky dough formed.
2) Grease the mould with butter. ( i use chwee kueh mould)
3) Coat hand with flour, pinch a small amt of sticky dough and roll into ball, fit them into the mould by pressing firmly.
4) Pour in egg mixture till 80-90% full
5) Bake at 200deg for 20mins



Egg mixture as filling:
3 1/2 eggs
80g sugar
220ml water
80ml full cream evaporated milk
1/4 tsp vanilla essence

Method: 1) Use hand whisk to mix all ingreds together

Mixed Fruits Tarts

Made this mixed fruits tarts for family gathering

Recipe adapted from Precious Moments