It has been quite a while since I last posted recipes here. I have been running around like a headless chicken especially since Muhammad is around. At work, it's work, pump, work, pump, work and pump before I head home. My weekday routine is usually like this: on Monday till Wednesday, life is usually pretty calm, but the chaos starts on Thursday right up till Saturday...when i do my orders....penat, tapi happy!
A few days ago Mrs N called to ask for tips to do beryani udang, and she successfully prepared the dish last night...am so happy! Because, my first attempt at beryani udang, the rice was a bit soft, everyone ate, but my husband complained that the rice was a soggy.....I have improved since!!
I have always liked fruit tartlets, however, I haven't the slightest idea of how to make them before! Last week, I had booked a place at Saf's pastry class to learn to make quiche and various tartlets! But, before that, I decided to try this recipe, after comparing so many recipes.....it is simple, no brainer, hit it and go and you'll have this beauties....
The shell together with the philly cheese and condensed milk (??) and fruits, crumble and melt in your mouth!
The beauties without the glaze, after I attended Saf''s pastry class, I realised how the tartlets were glazed...and there are different types of shells depending on how you make them....next posting ok!
The recipe... from the joyofbaking.com
227 g unsalted butter, at room temperature...I used salted Tatura
72 g icing sugar
1 teaspoon vanilla extract
210 g all purpose flour, I added a bit more when mixing until the dough does not stick to my fingers
30 g cornflour, to "lighten" the dough
a pinch of salt, I didn't add as I used salted butter
Cream Cheese Filling
227g philly cheese, I used Tatura
390 g condensed milk, this is the twist that attracted me to this recipe!
80 ml lemon juice, I agak-agak mine
zest of one lemon, I omitted this, still waiting to get my microplane grater!
Prepare 36 miniature muffin tins (about 5 cm) with baking spray or butter, set aside. Preheat oven at 170 degrees celcius.
Cream butter and sugar until pale and all incorporated, beat in the vanilla extract. Mix the flour, salt using your hand until dough forms a ball, do not knead the dough.
Divide the dough evenly into 36 balls, place them in the muffin tins. Using your thumb press into each ball to create an indentation in the centre, work up the sides of the tin. Once done, place the unbaked shells in the freezer for 10 minutes to rest and firm! I also poked the centre shells using a fork, to prevent them from puffing up. Bake for about 20 minutes or until lightly golden colour.
Cream Cheese Filling
Beat the cream cheese until fluffy, add the condensed milk, lemon juice, lemon zest and vanilla, process until smooth, set aside to cool.
To serve: I piped the filling into the shells and top it off with cut fresh fruits, I chose a mixture of sweet and sour combination...and wulla, there you go!