Coconut Tarts

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Coconut Tarts 2

For Dough
200 plain flour
40 g icing sugar
1 small egg
125 g butter

1) Rub flour and butter till it resembles bread crumbs. Add the sugar, egg anf knead into a smooth dough. Put in the refrigerator for 20 minutes.
2) Roll out dough into 2 mm thickness, cut into small disc and place into tarts mould and bake in pre heated oven 180 C for 25 minutes.
3) Cool on wire rack after baking.

200 g Dessicated coconut or freshly grated white coconut
75 g butter
90 ml fresh milk
20 g custard powder
100 g icing sugar
2 eggs

1) Combined all ingredients in a mixing bowl till well combined into a thick paste, spoon the mixture into the tart shell.
2) Put the tarts filled with mixture in  the pre heated oven, and bake for about 25 minutes or until tarts are golden.
3) Cool for a few minutes in the tin, then carefully transfer to a wire rack.
4) Store in airtight tin or container.

Blue Berries Cheese Tarts

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150 g butter
300 g plain flour
100 ml fresh milk

100 ml fresh milk
100 g cream cheese
40 castor sugar
2 eggs – lightly beaten

2 six holes muffin mould

1) In a mixing bowl, combined flour, milk and butter till well mix into a soft and smooth dough, Set aside for 30 minutes,
2) Divide dough to 12 equal portions, shape the dough like a small tart bowl and place into the muffin mould.  Bake at pre heated oven 180 C  for 15-20 minutes. The tarts will be very slightly browned, but cooked already. Cool on wire rack after baking.

3) Combine fillings ingredients in a mixing bowl and whisk till sugar dissolves. There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional.
4) Filled the tart bowl with cheese mixture till 3/4 full. Place back to oven and bake for 25 minutes or till custard is cooked.
5) Remove from oven and cool completely on wire rack. Top with blue berries jam or your preference jam. Decorate with a slice of strawberry.

Sambal Shredded Coconut Tarts

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Tart Pastry
80 g butter
40 g icing sugar
180 g plain flour
20 g custard powder
1 egg yolk
1/2 tsp salt
1 tbsp fresh milk
1/2 tsp vanilla essence

1) Combine flour, icing sugar, salt and custard powder and sieve into a mixing bowl. Add in cut cold butter into the flour mixture ans use your finger tip to rub the butter into the flour to form a sandy texture.
2) Add egg yolk and milk, roughly combine the dry and wet ingredients together. Place the dough on a table top and using the base of your palm, press the dough away from you, flattening it. Bring dough together into a ball, flatten and cling wrap it. Allow dough to rest in fridge or chiller for at least 1 hour.
3) Press a small piece of dough into each greased tart tin. Trim the edges with a sharp knife or use a 7mm round cutter cut dough into disks. Gently line tart tin (4 mm) with the dough disks. Using a fork, dock the base of the tart shells.
4) Bake at 170 C for 10-15 minutes. Allow tarts to cool completely.

Sambal Shredded Coconut Fillings

100 g fresh white shredded coconut
1/2 tsp of turmeric powder
1/2 tsp of salt

3 pieces kaffir leaves – shredded thinly

Blended Ingredients
2 stalks lemongrass
1 inch galangal
1 inch turmeric
15-20  dried red chillies (soak in hot water till soft)
2 tbsp dried shrimp – soak in water till soft
8 shallots
4 cloves garlic
3 pieces candle nuts
1 tsp coriander powder
1 tbsp oil
50 ml water

1) Heat wok till hot over low heat and add in shredded coconut, salt and turmeric powder, fry till golden brown and crispy. Set aside,
2) Heat wok with oil and saute blended ingredients and 2 pieces kaffir leaves till fragrant and oil separates, season with sugar, gula melaka and salt to taste. Adjust taste to your preference.
3) Add in the fried coconut mixture and toss to mix well. Dish out and set aside .

Place a tsp of the fillings into tart shells and topped with shredded kaffir leaves. Place back to oven and bake for a further 5 minutes.

Roselle Honey Heart Tart

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21/2 cups flour
3 tbsp corn flour
2 tbsp custard flour
2 tbsp milk powder
1/2 tsp salt
1/2 tsp baking powder
(sieve altogether except milk powder)

225 g butter
1 tbsp corn oil
1 large egg yolk
11/2 tbsp Huiji Honey

Fillings Ingredients
21/2 pineapple – grated
3-4  Roselle  fruit – cut into small pieces
3 dates  (kurma) – deseeded and minced finely
1 cup castor sugar
2 tbsp Huiji Honey
(Place all ingredients in a saucepan and cook over low heat, stirring constantly until jam is thick. Allow to cool. Store in jar and use as required.

1) Cream butter, sugar and honey and beat in egg yolk. Fold in shifted flour and milk powder, knead using your hand to form a soft dough.
2) Roll out pastry, half at a time, on a lightly floured board over a plastic sheet to 1/2 cm thickness. Cut pastry using a heart shape cutter and put a heart shape roselle jam on it. Cut a small heart shape pastry and place in the centre of the jam. Repeat till pastry and jam finished.
3) Place tarts on baking tray and bake in pre heated oven 160 C for 25-30 minutes. Cool on a wire rack and store in an air tight container.