Fruit Tarts Recipe (includes different varieties of mix and match flavors)

This recipe yields 2 Large 8" Tarts. 350g per tart mold.
This recipe yields 28 Medium 2.5" Tarts. 25g per tart mold.


Sweet Tart Crust Recipe
140g Butter
0.25 teaspoon Salt
75g Icing Sugar
50g Finely Ground Almond Powder
0.25 teaspoon Vanilla Essence
1 Egg
250g All Purpose Flour

1. Beat the Butter and Salt with a mixer on low speed until creamy and pale.
2. Add the Icing Sugar, Finely Ground Almond Powder, Vanilla Essense and Egg and continue beating on low speed to blend the ingredients, scraping down the paddle and the sides of the bowl as needed.
3. Add the All Purpose Flour in three additions and each time mix until well combine.
4. The Sweet Tart Dough would comes together to form a soft, moist dough.
5. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)
6. Measure the dough and press them into each tart mould using your thumb & pie tool. After completing the molding of the dough into your tart moulds, place them back into the fridge for another 15 minutes before baking.
7. While the dough is chilling, preheat the oven to 180°C. Poke some holes using a fork.
8. Bake the Sweet Tart Crust for about 20 minutes, or until they turn golden. Transfer the crust to a rack to cool.


Fruit Tart Filling Choices
Choice 1: Caramel Sauce, Click for Recipe
Choice 2: Lemon Curd, Click for Recipe

Prepare your selection of Fruits. Varieties of Mixed and Match suggestions below of this recipe blogspot.

Optional Glaze
2 tablespoons of Jam diluted with 3 tablespoon of hot water.

Assembling the Fruit Tarts
1. Take out the Sweet Tart Crust from the fridge.
2. Glaze the inside of the tartlets with some Jam Glaze to slow down the softening of the Sweet Tart Crust when it sits in room temperature environment.
3. Fill up the tarts with your choice of Fruit Tart Filling.
4. Top with any fruits of your preference. (Our creations are below)
5. It's optional to glaze the fruits to give it a shinny look.

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Below is my creations: All here to share! Will update more soon. Below are the experimented best suggested amount of ingredients required.

1. Strawberries Lemon Curd Fruit Tarts
For 28 Medium 2.5" Tarts requires:
- 28 Strawberries

2. Green and Red Grapes Lemon Curd Fruit Tarts
For 28 Medium 2.5" Tarts requires:
- 56 Green Seedless Grapes
- 56 Red Seedless Grapes

Tiramisu Recipe (includes different varieties of mix and match flavors)

Been bragging about my famous Tiramisu I bake long long way back. It's been on deary request list for a long long time! This year, I've baked one Tiramisu for him!

This recipe yields Ladyfingers a.k.a. Sponge Fingers for 3.5" x 7" round Tiramisu.


Let's start with the must have...
20pcs Store bought Sponge Fingers
Or bake some....
Homebaked Ladyfingers a.k.a. Sponge Fingers recipe here.

Crust Base Recipe
100g Digestive Biscuits
1 tablespoon Honey / Golden Syrup
30g softened Butter

1. Crush Digestive Biscuits until fine.
2. Add in butter and honey, mix until well incorporated.
3. Press it evenly on to the removable bottom baking pan.
4. Put it in the fridge while you make the rest of the Tiramisu.

Tiramisu Ingredients
2 Egg Yolks
80g Sugar
250g Mascarpone Cheese
125g Cream Cheese
20ml Liquid (use similar one to Sponge Finger Syrup)
200g Whipping cream
Cocoa Powder or Bitter Chocolate Shaving (for dressing the Tiramisu)

Optional Galatine Mix
1.5 tablespoons Gelatine Powder
3 tablespoons of Hot Water
Mix till dissolved. Using double boil method.

1. Cream Egg Yolks and Sugar together at slow for 1-2 sec and increase to med then to max speed. Continue to whisk until pale yellow.
2. Add in Mascarpone Cheese, Cream Cheese, Alcohol and Optional Galantine Mix at slow speed for 1-2sec and increase to med speed until creamy, thick and stiff.
3. In a separate clean mixer bowl, add the whipping cream and whisk to stiff.
4. Fold the Whipping Cream into the Cheese Mixture.
6. Chill the whole mixing bowl to the fridge for 15 mins.

Prepare your selection of Sponge Finger Syrup. Varieties of Mixed and Match below of this recipe blogspot.

Assembling the Tiramisu Cake
1. Take the chilled Crust Base & Tiramisu Mix out of the fridge.
2. Drop a 1/4 of the Tiramisu Mix directly on the Crust Base and evenly spread it.
3. Drench the Ladyfingers a.k.a. Sponge Fingers generously with the Sponge Finger Syrup and arrange them in the middle.
4. Repeat assembling step 2 & step 4 ending with spreading the Tiramisu Mix evenly.
5. Place the Cocoa Powder in a fine strainer, and generously sift the Cocoa Powder over the tops of Tiramisu cake.
6. Place the Tiramisu cake in the freezer for 1 hour then surround the cake with Ladyfingers a.k.a. Sponge Fingers.
7. Place the cake back in the fridge and let it chill for 8 hours before decorating.

Some Extra Tips Below:
- If Optional Galatine Mix is not used, ensure the cake is chilled longer.
- If you're baking your own Homebaked Ladyfingers a.k.a. Sponge Fingers like us. Pipe the length of the sides and divide the rest of the batter into three 6" round parchment paper / baking pan that is lined with baking sheet at the bottom.
- Our tip for easy Assembling and removal. We used an adjustable round ring and line the sides with plastic.


Happy 2015 Birthday, Hubby!
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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Tiramisu Espresso Kahlua
200ml Strong Espresso Coffee (2 tablespoons of Nescafe Gold + 200ml of Hot Water)
60ml Kahlua

Tiramisu Espresso, Baileys, and Amaretto Wine
200ml Strong Espresso Coffee (2 tablespoons of Nescafe Gold + 200ml of Hot Water)
30ml Amaretto Wine
30ml Baileys

Ice Jelly Dessert (includes steps and different varieties ideas)

On a hot day this would be a bowl of dessert that will come to my mind. Simple refreshing, sweet and most importantly cold.

During my childhood, my family always chill off by heading out to the food court to have desserts. This is one of the popular choice on the menu.


Base Cookie Dough Ingredients:
1 pack of Instant Ice Jelly Powder
4-5 Ice Cubes / Crushed Ice
2 tablespoons Lime Juice
1 tablespoon Sugar Syrup / Honey

Step By Step

1. Prepare the Ice Jelly by follow packaging instructions. Normally one pack can serve up to 4 bowls or more.
2. Scoop Ice Jelly into a bowl, add Ice Cubes / Crushed Ice, Lime Juice and Sugar Syrup / Honey.
3. Top it off with any fruits you love. Below are some ideas of ours.

Some Extra Tips Below:
- Adjust the sugar level to your liking.
- Crush ice is a better choice.

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Below is my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Lychee Ice Jelly Dessert
6 pieces Lychee
2 tablespoons Nata de Coco
2 tablespoons Rainbow Tadpole


Click here for our blog page Dessert and Drinks Recipes for more ideas. Hope you will be inspired~

Colorful Snowskin Mooncakes (includes steps and different varieties ideas)

After our successful experimentation of Baked Traditional Mooncakes with the basic Plain, Single Yolk, Double Yolk, etc, here we are experimenting the mooncake dessert world which is the snowskin mooncakes.

Check out our recipe of Traditional Baked Mooncake (includes steps and different varieties ideas)

Getting back to topic. This recipe yields approx 17, 60g Snowskin Mooncakes.


Basic Snowskin Dough

Dough Ingredients
150g Koh Fun/Kou Fien (or prepare your own self cooked Glutinous Rice Flour, method can be found in this recipe of ours)
150g Icing Sugar
70g Shortening
150ml Cold Water
Coloring

1. Sift the Kou Fien & Icing Sugar in a mixing bowl.
2. Gently rub the Shortening in to te dry mix until no lumps of Shortening can be found and looks like crumbs.
3. Divide the crumbs into equal portions in small bowls depending on the number of colours you wish to have. Same as well with the Cold Water then mix in the coloring into the water.
4. Pour in only a tablespoon of Colored Cold Water at a time to the Dry Crumbs. Slowly knead them until well combine.
5. Place the snowskin dough in a airtight container and chill the dough in the fridge for 30mins to an hour before use.


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Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Rainbow Snowskin Mooncake with Plain White Lotus
Total 340g; per mooncake 20g Snowskin Dough
Total 680g; per mooncake 40g Paste
Icing Sugar

1. Roll each color dough into 1cm diameter strips, line them all together and give it a tight squeeze and roll.
2. Slice them equally approx 19g to 20g.
3. Use a rolling pin and roll the Snowskin Dough flat.
4. Next Roll the paste into a ball.
5. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
6. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
7. Gently push out the Snowskin Mooncake and store in a air tight container.
8. Let it chill overnight before consuming.




Snowskin Mooncake with Plain or Alcohol Chocolate Truffle
Total 340g; per mooncake 20g Snowskin Dough
Total 425g; per mooncake 25g Paste
Total 17; per mooncake 1 Plain or Alcohol Chocolate Truffle
Icing Sugar

Plain and Alcohol Chocolate Truffle recipe link here! For Snowskin Mooncake, generously coat the truffles with a layer of Dark Chocolate believe it will taste better. Going to try shelled Truffle next round! Alternatively you can buy ready made from bakery or look around for Truffle sold in chocolate shop.

1. Portion the Snowskin Dough equally approx 19g to 20g.
2. Use a rolling pin and roll the Snowskin Dough flat.
3. Next Roll the paste into a ball create a well big enough to fit the Chocolate Truffle and wrap the paste around it evenly.
4. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
5. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
6. Gently push out the Snowskin Mooncake and store in a air tight container.
7. Let it chill overnight before consuming.

Snowskin Mooncake with White Lotus and Honey Grapefruit Lemon
Total 340g; per mooncake 20g Snowskin Dough
Total 425g; per mooncake 20g White Lotus Paste
Total 425g; per mooncake 20g Honey Grapefruit Lemon Paste
Icing Sugar

1. Portion the Snowskin Dough equally approx 19g to 20g.
2. Use a rolling pin and roll the Snowskin Dough flat.
3. Next Roll the paste into a ball create a well big enough to fit the rolled Honey Grapefruit Lemon Paste and wrap the White Lotus paste around it evenly.
4. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
5. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
6. Gently push out the Snowskin Mooncake and store in a air tight container.
7. Let it chill overnight before consuming.

Lesson Learnt: Don't bother trying to coat a layer of chocolate to saperate the Paste...

Normal storage tips: Place it in a air tight container and store in fridge immediately, consume within a week.
To store up to a few weeks: Place it in a air tight container and store in freezer immediately. A night before consumption, place the container in the fridge and let it thaw. Or Typically thawed a few hours in a fridge before serving, to allow them to soften. Refreezing is not advised.

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Below are some photo spams of the finish products. Will update more soon as we create new ones.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Chocolate Truffles (includes steps and different varieties ideas)

Truffles are delicious and can expensive! We're experimenting how to make a beautiful and yet delicious truffles. To be eaten or to be use for our bakes.

Apologize for the ugly starting photo below. Will be working out a nicely finish version soon.

Plain Chocolate Truffle
140g Dark Chocolate Droplets
Pinch of Seasalt
3 tablespoons of Heavy Cream / Thicken Cream

Double boil method is the best to work with.
1. Bring a 1/4 pot of water to a simmer.
2. Place a Alluminium bowl over and melt Dark Chocolate Droplets.
3. Whisk in the Seasalt for approx 15secs.
4. Remove and add in the Heavy Cream / Thicken Cream and Whisk till well combine.
5. Pour it into a airtight container and let it chill until firm (approx 30mins to 1 hour).
6. Prepare a layered of plastic airtight container.
7. Divide and shape the firm Truffles. Place them on the plastic with some gaps in between.
8. Cover up and refrigerate it until firm(approx 30mins to 1 hour) and it is ready to use or be eaten.


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Below is twist and our creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Alcohol Chocolate Truffle
140g Dark Chocolate Droplets
Pinch of Seasalt
1.5 tablespoon of Alcohol (Cointreau/ Courvoisier/ Chivas/ Champagne/ Jack Daniel's/ Kahlua/ etc..)
1.5 tablespoon of Heavy Cream / Thicken Cream

Double boil method is the best to work with.
1. Bring a 1/4 pot of water to a simmer.
2. Place a Alluminium bowl over and melt Dark Chocolate Droplets.
3. Whisk in the Seasalt and let it melt for approx 30secs.
4. Whisk in the Alcohol until well combine
5. Lastly, add in the Heavy Cream / Thicken Cream and Whisk till well combine.
6. Pour it into a airtight container and let it chill until firm (approx 30mins to 1 hour).
7. Prepare a layered of plastic airtight container.
8. Divide and shape the firm Truffles. Place them on the plastic with some gaps in between.
9. Cover up and refrigerate it until firm(approx 30mins to 1 hour) and it is ready to use or be eaten.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~