140 g plain flour
1 tbsp icing sugar
1 egg yolk
1/2 egg white
75 g salted butter
1) Cream butter, icing sugar, egg yolk and egg white using hand mixer till light and creamy. Add in sieved flour and mix well with a spatula.
2) Once it is well combined, using hand, press the mixture together to form a dough and give a knead (do not over knead the dough). Wrap with a cling wrap and rest it fridge for 30 minutes. Take it out and cut into 6 equal portions (38 g each). Roll individual dough into a ball. Using both palm, press the pastry ball in a flat piece and line dough in the middle of tart mould, lightly press the dough into the mould. Refrigerate the tart cases for 30 minutes.
75 g castor sugar
75 ml hot water
2 whole eggs
125 ml fresh milk
1/2 tsp vanilla essence
pinch of salt
1) Add sugar to hot water, stir till sugar dissolved. Set aside to cool.
2) Beat egg with milk, vanilla essence and salt. Pour to sugar water, mix well. Sieve egg mixture 2 times to achieve smooth texture.
3) Carefully pour egg mixture into each tart shell and bake for 25-30 minutes at 180 C with fan ON.
85 g butter
2 salted egg yolk (steamed till firm)
125 g cake flour/plain flour
10 g potato starch flour/cornflour
30 g icing sugar
30 g milk powder
1/2 tsp baking powder
2 tbsp sesame seeds – for decorations
1 egg yolk – for egg wash
1) Pre heat oven to 165 C.
2) Cream the butter, icing sugar and salt till light and fluffy. Sift in all the flour (cake flour, potato starch flour, milk powder) fold well with a spatula to mix well.
3) Stir in the mashed salted egg yolks and use hand to knead to form a soft dough (do not over knead). Wrap dough in cling wrap and put in the fridge for 30 minutes.
4) Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and put back to fridge for 5-10 minutes to harden, before cutting them into shapes using your desired cutter.
5) Brush cookies with egg yolk and sprinkle sesame seeds on them and bake for about 15-20 minutes or until golden brown.
6) Cool down cookies completely before storing into an airtight container
Sweet Crust Pastry
200 g butter
120 g Icing Sugar
420 g Plain Flour
11/2 tbsp milk powder
95 g sugar
60 ml coconut milk
25 ml fresh milk
3-5 drops yellow colouring (optional)
50 g melted butter
180-250 g fresh shredded coconut
For Short Crust Pastry
1) Pre heat oven to 180 C.
2) Using electric hand mixer, cream butter and icing sugar lightly. Add the egg and cream till smooth. Add sieved flour and milk powder. Mix till well blended.
3) Press the sweet pastry into tart mould.
For Coconut Fillings
1) In a mixing bowl, mix together egg, sugar, milk, coconut milk and egg yellow colouring. Whisk till sugar dissolved. Add in the melted butter and whisk till well blended. add in shredded coconut, stir to well combined together.
2) Pour the fillings into the pastry lined tart mould. Be careful not to spoon too much liuid, leaving about 2mm border around the pastry edge clear of fillings (as the custard may bubble over the edge of the tart mould during baking).
3) Create a slightly dome shape centre with the custard coated coconut flesh. Bake for 25-30 minutes or till pastry turns a nice golden brown.
(makes 28-30 pieces)
70 g butter
60 g margarine
1 egg yolk
1/2 egg white
225 g plain flour
1 tsp vanilla essence
1 tbsp iced water/milk
1/2 tsp salt
Pineapple Fillings (can prepare 1 day before)
2 pineapples – remove , peel and eyes . Chopped roughly/grated
150 g sugar – to your preference
a pinch of salt
1/2 cinnamom stick (optional) *
2 cloves – (optional)*
1 star anise (optional ) *
(I omit *)
1 egg yolk
1 tbsp fresh milkl/water
1) Pre heat oven to 170 C.
2) Sieve flour and salt in a mixing bowl, rub butter and margarine into flour till sandy texture.
3) Beat egg and egg white lightly, add vanilla essence and iced water/milk. Add the mixture to flour, mix the dough till firm and cover with cling film. Chill in fridge for 1/2 hour.
4) Remove from fridge and weigh 13 g each, use a tart cutter, place the small dough on the cutter and press lightly to seal, then press out the dough from the cutter (may roll the dough into thin sheet then use cutter to cut out the shape.
5) Place the tart on baking tray lined with baking sheet. Repeat the rest till finished, keep a small portion for decoration (optional). Egg wash the tarts on the surface.
6) As for pineapple fillings, weight 10 g each, roll into ball, lightly press the pineapple fillings onto the tarts, repeat the rest till finished.
7) Bake for 20-25 minutes or till light golden brown, turn tarts out to cool on a wire rack before storing in air tight container.
Pineapples Filling Method
1) Cook pineapples and salt (star anise, clove & cinnamon stick) over medium heat. Add sugar and stir constantly until the mixture is sticky and thick ( takes up to 1-1/2 hours).
2) Cool or store overnight in fridge for use later.
200 g castor sugar
180 g brown sugar
220 g butter
21/2 tbsp margarine
3 tbsp vegetable oil
11/2 tbsp fresh milk
400 g All-Purpose Flour
1 tsp baking powder
1 tsp cream of tartar
1 tsp baking soda
1 tsp vanilla essence
1 large egg
1/2 cup chopped walnuts
1/4 cup chopped pistachio nuts
2 cups chocolate chips
1) In a mixing bowl, cream butter, brown sugar and sugar till light and fluffy, add in egg, milk and vanilla essence, mix well.
2) Add in dry ingredients (flour, pistachio nuts and walnuts) and chocolate chips.
3) Drop by tsp onto ungreased cookie sheets, bake at 175 C for 15-20 minutes (light in colour when done).