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This afternoon, at Mrs Yong’s place, i had a good opportunity to learn how to make tart pastry. Not only i find it so much easier than making cakes, with the ready pastry, kept ready for use, we can put all sorts of fillings into it (i am referring to the sweet pastry tarts).

Pastry ( for about 70 mini pieces)
-6oz unsalted butter (president or SCS), 3oz sieved icing, 1 egg, 11oz rose flour, 1/2tsp vanilla essence

Method
1. Sieve icing sugar into soften butter. Mix and add in egg and vanilla essence.
2. Add flour and hand rub to mix.
3. Keep in fridge for at least one hour.
4. Bake in pre-heated oven at 180C for 30mins.

Cheese Cream Fillings (for about 40 mini tarts) – 250g cream cheese Philadephia, 60g castor sugar, 2oz butter, 1 egg

Method
Add all ingredients into mixing bowl and mix using a mixer till smooth. Scoop cream into baked mould and continue to bake for 180C.

Egg filling – 250ml water (boil n cool), 125 castor sugar, 5 beaten eggs and 100g evaporated milk, 1/2t custard.

Method
Mix water and sugar. When cool add in beaten egg with milk, custard. Sieve mixure 3x. We finished them so quick this time, and we do not waste any leftover this time into my bathroom faucet.

This entry was posted on Saturday, February 21st, 2009 at 10:24 am and is filed under tarts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.