I have not tried cheese tarts before. For a change, I decided to make them , with the ‘help’ of my new tart presser. The size is small but convenient and fun to make them. The size is just right for Baby Ian who finished 3. Zann asked why I didn’t make egg tarts for her.
Recipe (adapted from 䓱老师’s Perfect Cheese)
plain flour 160g
caster sugar 60g
beaten egg 30g
To make crust, combine flour and sugar, rub in butter. Add in beaten egg, knead to form a dough. Chill in fridge for 30mins. Roll out the dough, press into tart moulds, trim off edge. Bake in oven at 180d for 15mins until half baked.
cream cheese 160g
caster sugar 60g
whipping cream 40ml
ricotta cheese 50g
dried lavender 2tbsp
To make fillings, beat cream cheese and sugar till smooth. Add in eggs, mix well. Stir in whipping cream and ricotta cheese to form batter. Pour into prepared tart moulds. Sprinkle dried lavender on top. Bake in oven at 180d for 10-15mins or until cooked.
Note: I halved the quantity of the ingredients as I used small tart moulds.
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Zann and I miss Taiwan pineapple cakes, which we fondly remember the ones we bought from Taiwan’s Li Yi Cake Shop (李儀餅店) 2 yrs ago… Today we decided to make some by using oat flour and ground almonds for the pastry dough. Healthier version.
Recipe (adapted from SCS MY) makes 26 pieces
SCS Salted butter 270g
icing sugar 90g
vanilla essence 1tsp
plain flour 300g
1 1/4tsp baking powder
90g ground almonds
90g ground oats
70g oats for dusting (optional)
Cream SCS salted butter with icing sugar until pale in colour. Add in vanilla essence and mix well. Add in sifted flour, baking powder, ground almond and oats. Mix well. Set aside in fridge for 10mins.
To assemble, take 32g pastry fill with 25g of pineapple jam. Lightly press into the square mould and remove. Coat with oats (optional) and place on baking tray. Bake in preheated oven at 160C for 20mins.
I hardly make pie and other types of puffs-like pastry. Because it’s a lot of work and washing for me.
Well, today I decided we will have pie for lunch since I am so sick of the usual rice and noodle. By the way, I cook everyday although I seldom post. This beef pie took me 2 days to prepare. I did the pastry crust one day in advance. Easier for me so I can take care of baby conveniently.
Baby Ian had his separate beef pie as well and he loves the combination of cheese and tomato.
tomatoes 2 big ones
tomato puree 100g
salt 1/2 tsp
mozzarella cheese 150g
Boil the two tomatoes in a saucepan to soften, cut into cubes and set aside.
Add olive oil, put in garlic and onions and stir fry. Add in the tomatoes and tomato puree. After that, add in beef and continue to cook until gravy dries up a bit. Stir in 1/3 of the mozzarella cheese. Put in the filling into the crust and add remaining cheese on top. Bake at 210C for 15min.
Cake flour 150g
salt 1/4 tsp
unsalted butter 65g
cold water 20g
Sift the flour into a bowl. Add in unsalted butter. Use hand to mix together into crumb like texture. Add egg and cold water. Slowly knead to form a soft dough. Chill the dough for at least 30mins. (I left it in my fridge overnight)
Making these baked curry puffs is very easy. Healthy and non-spicy for the kids.
Recipe (pastry adapted from the FB page, Healthy Food for Children)
chicken breast cut into small pieces, marinated with 1 ts turmeric powder and 2 ts oyster sauce. Stir fry onions in olive oil, until aromatic (brownish), add in chicken breast, carrots, potatoes. Add water and continue to cook until potato and carrot turns soft. Add 1/2 ts sugar and stir through. Dish out, drain the gravy and set aside to cool down.
1 hard boiled egg (cut into quarter)
250g plain flour
140g unsalted butter
1 egg yolk for glazing
cold water 20ml
Combine flour and butter (cut in cubes) in a mixer bowl. Mix until texture turns crumbly. Add cold water bit by bit and mix together. The dough is ready when it is sticky. Wrap the dough in cling wrap and refrigerate for 20mins. Roll out dough and do letter fold x3 times. Roll the dough to the preferred thickness. Place filling in centre and fold, pleat the edge. Glaze and bake at 180C for 20-25mins.
My first attempt at baking this batch of choux puffs was successful. Zann asked for strawberry creme though. Daddy said they are as good as beard papa’s. Really? But then, it’s alot of work for me, especially this week I am in my week 30 pregnancy.
Needless to say, I’m glad I have tried my hands to bake these choux puffs.
Recipe for the puff pastry
55g unsalted butter
1/2 tsp salt
120g plain flour
4 eggs (lightly beaten)
Preheat oven at 190C. Place water, butter, salt in pot and bring to boil. When the butter has melted, remove the pot from heat and add sifted flour at once. Mix rapidly with a wooden spatula until combined. Place the mixture back to the pot on low heat and mix for 5mins. The mixture should turn into a soft dough and not sticky. Transfer to another bowl and let it cool. Add the eggs, one each at a time and mix well to ensure consistency. The mixture should be as thick as mayonnaise. Pipe the dough onto the greased tray and brush top with wet finger. Bake for 40mins. Cool the puff for an hour before adding the creme.
1/4 vanilla extract (can use vanilla bean)
100g egg yolks
100g caster sugar
2tsp matcha powder, sifted
35g butter, cut into cube
Bring milk to boil and add vanilla. Whisk egg yolks and sugar until combined. Add cornflour and matcha powder and whisk till mixture is combined. When the milk starts to boil take the milk off the stove and pour in egg mixture. Whisk quickly to incorporate milk mixture. Pour back the mixture into the pot and continue to whisk under low heat without stopping. Stop until the mixture becomes a smooth paste. Stir in cube butter until combined. Pour the mixture into a tray and wrap the surface with cling