Blueberry Tart


I saw nice blueberries in the market last weekend. And I totally  forgot about them until today. So distracted and forgetful these few days…uh. Made this easy blueberry tart after I reached home before the sky turned dark. LOL 

There was a brief moment of panic. Wanted to add more blueberries but the filling over flowed. Blur me


cake flour 100g 
butter 40g 
egg 40g 
icing sugar 20g 

Mix all the ingredients, except egg.
Then add in the egg and mix well to form a dough.
Set aside in the fridge for one hour. 

cream cheese 85g
yoghurt 2og 
sugar 20g 
egg 1 
cornflour 5g
some blueberries 

Use bain marie method to combine cream cheese, yogurt and sugar.
Add in egg and cornflour and mix well.
Set aside for the mixture to cool down. 

Spread the mixture into the pastry base. Add in some blueberries. 

Bake in preheated oven at 180d for 15mins, 150d for 20mins. 

Baked Cheese Tarts


Baked Cheese Tarts are the current craze in SG now, ever since the Hokkaido Cheese Tarts have arrived in SG. I passed by the store but I didn’t join in the queue. Almost wanted to, but was too lazy to queue for 2 hours or more. 

 Still, I was tempted to try  bake them by myself. 



My first attempt baking these cheese tarts. I did not get the lava effect, probably I baked them slightly longer. Well umm, I will try again. 

Recipe Credit: LY’s Kitchen

Coconut Tarts


Coconut Tarts! Just the sight of it already made my tummy rumble! I love the smell of coconut when I baked these tarts. I am happy with the end result although I regretted not adding more grated coconut though. And I am grateful that Hub helped to shape these tarts while I made the fillings. 


For the pastry

butter 200g 
icing sugar 120g 
1 egg 
plain flour 420g mixed with 1tbsp milk powder 

Preheat oven at 180d. Cream butter and sugar lightly. Add egg and cream until smooth. Add in the plain flour and milk powder. Mix well. Press into the tart mould. 

For the coconut fillings 

eggs 2 
sugar 95g 
coconut milk 60g 
evaporated milk 20g 
butter 50g (melted)
grated coconut 200g 

Mix eggs, sugar, milk and coconut milk. Whisk until sugar dissolve. Add melted butter. Mix well. Add in the grated coconut. Pour into the pastry. Add some coconut on top. Bake for 25mins until golden brown. 


Recipe Credit: Alex Goh’s Baking Code 

Almond Soya Milk Egg Tarts



I prefer soya milk egg tarts to the original egg tarts. When I told Zann I wanted to add soya milk, she told me she was not going to eat them. Ok well. I still went ahead to bake them.  If I never try I would never know also. That’s my belief when it comes to bake.

The result? The tarts turned out nice with the smooth silky egg layer. I used chwee kueh moulds instead of the usual egg tart moulds.




Recipe adapted from Vanessa.



Sweet Potato Tart

sweet potato tart

My humble sweet potato tart with added chia seeds. Finally finished all the remaining sweet potatoes bought a week ago. Hub likes the filling. He said tasted like orh nee… 

Someone commented the tart looks golden. Well I took different shots using different camera under different light setting.  I prefer night shot. 



Sweet Shortcrust Pastry

unsalted butter 70g
brown sugar 35g
salt a pinch
eggs 20g
soya bean powder 20g
top flour 70g, sifted
rice flour 30g, sifted

Sweet Potato Filling

sweet potato 400g, peeled and diced
castor sugar 70g  ( I used 50g molasses sugar in total) 
brown sugar 40g
vanilla extract 1/2 tsp (I skipped) 
egg yolks 3
unsalted butter 30g
whipping cream 160g
black sesame seeds 2tbsp, roasted ( I used chia seeds)

Prepare sweet short crust pastry. Beat butter until soft and creamy. Add brown sugar, salt, egg and soya bean powder and mix well. Add both flours and fold in with a spatula. Wrap dough in cling wrap and rest in fridge for 3hrs.

Cover dough with cling wrap and roll out to a thickness 3-5mm. Press dough into 22cm tart tin with a removable base. Gently press dough into the tin without stretching the dough. Roll the rolling pin over the top of the tin to remove excess dough. Prick the dough with a fork, rest for 5mins in a freezer before bake.

Preheat oven 180d. Bake for 20mins until light golden brown colour.

Prepare sweet potato filling. Steam diced sweet potatoes and blend into puree.

Add castor sugar, brown sugar, vanilla extract, egg yolks, and unsalted butter and blend again. Add whipping cream gradually and mix until combined.

Mix black sesame seeds into sweet potato mixture and pour filling into prepared tart shell. Bake tart for 30mins until top turns golden brown. Leave to cool. Dust with icing sugar if desired.

(Recipe adapted from Okashi) 

Lavender Cheese Tarts


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)

Crust ingredients

plain flour 160g
caster sugar 60g
butter 120g
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.

Cheese fillings

cream cheese 160g
caster sugar 60g
eggs 2
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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