My first batch of Egg Tart!!!

When your life is just between office and your bed, you HAVE TO do something else to let yourself realize that you're not a freaking zombie.

My way: Baking!!!
 
Finally, with the help of my dar dar's sister, my first ever batch of Egg Tart (mini size) is born(applause please.....)!!!

And they look like this.....

Title

Mini Egg Tart (original recipe from http://www.euphocafe.com/recipe/recipe.asp?rid=325)

Purpose

Produce some homemade Egg Tarts that are edible and suits my liking.

Materials & Procedures
I won't write down the TMO for this time because I was too busy making tarts and forgot to take photos (and also because I'm lazy :p). Anyway, you can check it on the link I posted above. Is much more detail and pro than what I can write. (OK, I'm not a good writer.)


I follow exactly the measuring from the original recipe, and I get 23 mini egg tarts. So, if you want more, just double up the material.

Result

Quite a success for a first time try. (^_^)

I have to say, I like to eat this creation of my own. I always feel sad after baking something cause I always fail. But this 1 really not bad (I think).

Extra

I really have something extra here.
Got some egg custard left after I finish making all the tarts.
What I did to it?.....

Ta ta!!! I turn it into this!!!
Strawberry Egg Custard Pudding I mean.
Simply just add a little more milk into the custard, put it some chopped strawberries, put it in to a bain marie (water bath), and fetch it into the oven with 150 C for 30-40mins.

Remember, no waste : )

Kath's Wonderlab: Pineapple Tart

Just wanna share bout what happen in my kitchen ( & living room...) when I was free.....

Plenty of experiments happen in here.....And 1 of it was about.....The Pineapple Tart!

Title

Pineapple Tart (original recipe from http://zuzu88.blog.sohu.com/110691549.html)

Purpose

Produce some homemade Pineapple Tarts that taste like the Taiwanese version and not so sweet according to my liking.

Materials


Filling:
1 whole Pineapple
1 whole Winter melon (S size)
Castor Sugar + Brown Sugar
Maltose (麦芽糖)

Pastry (Sable Dough):

Flour
Icing Sugar
Butter
Egg

Procedure

1. Remove skin and seeds and cut pineapple and winter melon into small piece.

2. Blend it.

3. Combine the blended fruits in a sauce pan/pot, and cook in medium heat. (Be careful while heating the filling, cause when it's boiling, it might spit out)

4. When the liquid of the filling reduce to half, put in the sugar (for the sweet taste, so I just put the amount that I think is enough). The original recipe only use castor sugar, but since I have some brown sugar, might as well give it a try.....

5. When the filling cooked till almost dried out, put in the maltose (also for the sweet taste, so put as much as u like.....). Keep stir the filling once a while to prevent it from burn.

6. And finally (not so final), I've got my homemade pineapple paste!

7. Prepare the pastry. First, cream the butter. Then, mix in the dry ingredients. Finally, mix in the egg and refrigerate for more than 2 hours before use.

8. Roll the pineapple paste to form some balls. ( I use around 3/4 tbs of the paste to form 1 ball)

9. Do the same to the dough. (make sure is big enough to cover the paste ball) If the dough is too soft and sticky, cover with some plain flour, by using this way, it is easier to roll.

10. Finally, make some pineapple dumplings out of this 2 things, and send into the oven with 170 degree preheat (20 minutes).

Result

Quite a success for a first time try. (^_^)

Conclusions

1. Be extra careful while boiling the filling, cause it spit out and hurt my hand...

2. Brown sugar don't give much fragrant to the paste, so just stick to the original castor sugar.

3. Some says the paste should not be so smooth, should have some fruit to chew. So maybe next time, I should not blend all the fruits. Should left some, and cut it into smaller piece, then cook together with the rest.