Fruit Tarts by Feralyn Leong

Fruit Tarts by Feralyn Leong

 

Sweet shortcrust tart shell (24cm fluted tart pan / 4 pcs 8cm fluted tart tin)

225gm plain flour

30g icing sugar (I used 57g)

½ tsp salt

125g chilled unsalted butter, cubed

1 egg, lightly whisked

chilled water (optional)

1. Sift the flour, icing sugar and salt together in a mixing bowl. With your palms facing upwards, use your fingertips to rub in the butter, lifting the flour mixture up as you rub to aerate it till the mixture looks like breadcrumbs.

2. Make a well in the centre, add in whisked egg till a coarse dough is formed.

3. Press the dough together with your hand. It should be soft, not sticky. Turn it out onto lightly floured, cool work surface, lightly knead a few times till a smooth dough is formed.

4. Shape the dough into a round disc, wrap in a plastic wrap and chilled for at least 30 mins to rest the dough.

5. Use the dough to shape into your desired tart size. Prick the base of tart shell with a fork to prevent the pastry puff up. Bake 180C, 20-25 mins till golden brown.

Pastry Cream (Crème Pâtissière)

250ml fresh milk

250ml whipping cream

4 egg yolks

150g fine sugar

1 vanilla bean, split lengthways and seeds scraped. ( I used 1 tsp pure vanilla paste)

2 tbsp plain flour

1 tbsp cornflour

1. Put vanilla seeds/paste, milk and cream in a medium heavy based saucepan over medium heat and bring just to a simmer. Remove from heat.

2. Use electric mixer to whisk the egg yolks and sugar in a mixing bowl until thick and pale. Sift flour and cornflour together into the egg mixture, whisk till smooth and well combined.

3. Pour the milk mixture into egg mixture slowly and keep whisking until smooth. Then return the mixture back to the saucepan.

4. Stir constantly with a whisk over medium heat to prevent lumps. Reduce the heat and simmer, whisking constantly till thick and smooth for about 2-3 mins.

5. Remove from heat and transfer to a metal or glass mixing bowl. Cover the surface with plastic wrap or non stick baking paper to prevent a skin forming. Cool to room temperature and then chilled.

Assembly

1. You can scoop or pipe the chilled pastry cream onto the tart shell. Decorate with your favourite fruits toppings.

2. You can glaze with apricot glaze or gelatin to prevent fruit from drying.

Short Crust Pastry by Stevia Chai

 

 

 

 

 

 

 

 

 

 

Short Crust Pastry by Stevia Chai

Ingredients:

100g plain flour
50g cold butter, diced
1 tsp salt
1 Tbsp cold water
Method:

Sift flour and salt into a mixing bowl.
Rub the butter into the flour with your fingers (you can use the food processor to do this) until mixture resemble bread crumbs.
Add the water and knead till mixture gathers into a dough.
Cover with plastics wrap and rest dough for 30 minutes.
Divide dough into 35g each and fill with filling of choice.
Bake in a preheated oven at 200 deg C for 20 - 25 minutes or till golden brown.
Cool on wire rack.

*Note: pastry can be use to make into tart shells and use for custard tart or fruit tart.

Frozen Blueberry Yogurt Tart by Karen Yee

 

 

 

 

 

 

Frozen Blueberry Yogurt Tart

Tart Shell

1 Cup finely processed digestive biscuits

125g  flour

113g melted unsalted butter

2 tbsp of castor sugar

A pinch of salt

Method:

Preheat oven to 180C and lightly grease your muffin tins.

Mix everything together until it resembles wet sand and press into muffin tins.

Bake for 10 mins. Let it cool and pop into freezer for minimum 30 mins. Gently remove and they can be stored frozen till you wish to fill them. 

Yogurt filling

200g of plain yogurt (I use Bulla)

½ cup of topping cream (Non-dairy whipping cream)

2 tbsp of icing sugar

2 tsp of vanilla extract

Blueberries

Method:

Add icing sugar and vanilla to topping cream and whip topping cream to stiff peaks.

Mix topping cream mixture well with the plain yogurt.

Spoon them into each tart shell and place 4 to 5 blueberries into each tart. Top with more blueberries.

Pop into freezer and freeze for 3 hours or till set. Thaw for 5 to 10 mins before serving. 

** If you are using flavoured yogurt you might want to omit the icing sugar if the yogurt is already sweetened.

Mini Fruit Tart by Karen Yee

Mini Fruit Tart

Ingredients:

Pie Shell
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)

Method

For the pie shell mix all the ingredients together except water.
When the mixture is crumbly, add water. If the dough is too sticky, add a bit more flour to bind. Add 1 tbsp. at a time. press into a disc.
Wrap the dough up and chill for 30 mins.
Divide the dough into 30 to 35 grms each, press them into muffin tins, prick the shell base with a fork all over and freeze for another 30 minMeantime, preheat the oven to 220C.
Put it into the oven on the lowest rack for 20 mins, Then transfer to the middle rack.
Continue to bake it till it is slightly golden brown.
Remove from oven and set aside to cool.

. **If you are using larger pie pans, you will need to put weights on them before baking.

Ingredients:

Pastry Cream
1 Cup milk
1 tsp vanilla essence
3 large egg yolks
3 tbsp sugar
2 tbsp cornstarch
30g unsalted butter cut into pcs

Method

Heat the milk with vanilla essence in a pot. Do not let it boil.
Whisk egg yolks, sugar and cornstarch in a separate bowl.
Gradually whisk in the hot milk and return mixture to the pot.
Whisk constantly with the spatula at medium heat till thickened and glossy (abt 3 mins)
Pour immediately through a strainer, whisking thoroughly and stir in the butter.
Pout into a bowl and place a plastic wrap over and chill. Can be kept for up to 4 days in the fridge.
Assembly
Scoop some pastry cream into each tart shell and fill them with your favourite fruits like kiwi, strawberry, blackberries etc.
Glaze with some melted gelatin to keep the fruits from drying out too fast.
Chill and serve.

Rambutan Tart with Ginger Cream by Tanya Chiam

Rambutan Tart with Ginger Cream

(Original Recipe from Melinda Lim)
Ingredients:
Tart Shell
180g all-purpose flour, sifted
30g finely ground almonds
70g icing sugar
1/4 tsp ground ginger
1/8 tsp salt
110g cold unsalted butter cut into cubes
1 large egg yolk
1/4 tsp vanilla essence
butter for greasing tart pan
extra flour for dusting tart pan

Method:
1. Put flour, ground almons, icing sugar, ground gingr and salt in a food processor.
2. Pulse a few times to mix, then add butter and pulse again - about 10 min till mixture resembles coarse sand.
3. With the food processor running, add egg yolk, vanilla extract and continue to process until the dough starts to clump together. This should take about 20 seconds.
4. Form the dough into a ball and srap tightly with clingwrap.  Chill the wrapped dough in the refridgerator  for at least an hour or until firm to handle.
5. When ready to use, preheat oven to 175 deg C.  Lightly grease a 23 cm tart pan.  Sprinkle the greased pan with flour and shake off any excess.  Set aside.
6. Unwrap the dough and place it on a sheet of baking paper, place another sheet over the dough, then start pressing and rolling till it gets to about 3mm thick.
7. Remove the top layer of baking paper and holding the tart pan facing down on the rolled out dough, with the other hand moving gently underneath the bottom of the pastry with baking paper, swiftly flip over the dough to cover the tart pan.
8. Press the dough up against the side of the tart pan and trim off any excess.
9. Line the tart shell with baking paper (I used foil), fill with pie weights or dried beans (I used soya bean).  Blind bake for 10-15 mins.   Remove the beans by lifting off the baking paper/foil.  Using a fork to prick some holes onto the pie base (it should be soft at the base), bake for another 15 to 20 minutes till golden brown and dry.  (Note: Do not discard the beans.  Once cooled down, you can store them in a container to be reused)
10. Once done, set the tart shell aside and let completely cool on a wire rack.

Ginger Cream
Ingredients:
3 large egg yolks
 70g castor sugar
4 Tbs cornstarch
250ml whole milk (1 cup)
2.5 knob fresh young ginger, sliced into 5 thin slices
1/8 tsp salt
1/2 tsp vanilla extract
2 Tbsp butter

Method:
1. Hand -whisk the egg yolks, sugar and cornstarch in a heat proof bowl, till sugar dissolves, about 5 minutes.
2. Put milk, ginger and salt into a small saucepan and warm over medium heat until bubbles form around the edge. This takes about 5 min.  Remove from heat.  Add the warm milk to the egg mixture in a steady steam, whisking constantly.
3. Return the mixture to the saucepan.  Cook it over a low heat, whisking constantly and vigorously until the mixture thickens.  This process takes about 5 minutes.... The mixture will thicken suddenly.  When it happens, remove immediately from the stove, stir in vanilla and butter, stir well till mixture looks smooth.
4. Transfer the cream into a bowl.  Cover with clingwrap to avoid a thin film forming on top.  Set aside for 2 hours, till it completely cools at room temperature.  It will thicken.

Assembling Decorations:
2 tins of Rambutans (drain, you may rinse the fruits to reduce sweetness, which I did)
2 tbspn apricot jam, warm for glazing
2 tbsp. water

To assemble:
1. Unmould the cooled tart shell and place on a serving plate.
2.Remove ginger slices from cream.  Pour or scoop the cream into the tart shell and spread evenly.
3. Arrange rambutans on top of the cream.
4. To make the glaze, warm apricot jam with 2 tbsp. hot water, stir well and glaze over rambutans with a brush.

Egg Tarts by Amanda Tay

Ingredients

Crust:

 50g butter

50g shortening

80g icing sugar (I reduced to 55g)

1tsp salt (Will reduce to ½ tsp on next attempt)

50g beaten egg

200g cake flour

¼ tsp baking power

Egg Fillings: 

100g castor sugar (I reduced to 80g)

20g milk powder

½ tsp salt

200g water

160g beaten egg

40g egg yolk

Method

 1.      Sift cake flour and baking powder together.

2.      Beat butter, shortening, icing sugar and salt together till creamy and fluffy. Gradually add in beaten egg. Mix well.
3.      Add in flour mixture and combine to form dough. Cover with cling wrap and set aside for about 30 minutes.
4.      Roll out the dough till about 3mm thickness. Using the egg tart mould, cut out the dough.
5.      Press each dough into the moulds. Keep in the fridge for about 1 hour.
6.      Combine castor sugar, milk powder, salt and water together. Mix well.
7.      Add in beaten egg and egg yolk. Mix well. Strain egg mixture.
8.      Pour mixture into tart shells till about 70% full. (I will fill up to 85% in my next attempt).

9.      Bake in pre-heated oven at 160C for about 20 – 25 minutes. 

Source: All About Cakes and Desserts

Apple Tarts by Ronnie Chan

Apple Tarts

(10" removable base pie pan)

Tart Pastry:

125g cube unsalted butter
1 egg
Pinch of salt
250g plain flour
A little water

Filling:

4 apples cut in wedges
juice from half of a lemon, 1 tbsp sugar, 1 tbsp butter - for brushing on the apple wedges

Method:

1) mix well flour, butter and salt to form sandy texture
2) add in beaten egg + some water to form dough
3) sandwich dough with 2 pieces of cling film set in fridge 1/2 hr
4) take out from fridge to flatten dough between cling film.
5) place on cake pan carefully.
6) fill in with apple wedges.
7) brush with (melted butter, a bit of lemon juice and sugar)
8) bake in preheated oven 220deg cel for 10mins and reduce to 200 deg cel for another 20 min.

Custard Cream filling

Ingredients:

1 cup double cream
1-2 beaten eggs
50g caster sugar

Method:

1) warm cream and sugar, slowly whisk in beaten eggs.
2) after baked the pastry, sprinkle some sugar over the apple and pour in custard mixture
3) bake 200 deg cel for 10-15mins
4) set for 1 hr before cut.

No Bake Yoghurt Tart by Aggie Lee

 

No Bake Yoghurt Tart Recipe

For the crust:
150g Oreo(w/o cream)
50g butter(melted)

Crush Oreo finely, mix with butter.
Wrap removable bottom pan with cling wrap. Press Oreo into pan.Freeze.

For yogurt filling:
3cup yogurt(I use Meji) 500g
200ml milk Or (yogurt drink)
2tbsp Sugar
1.5tbsp Gelatin
2tbsp Water

Sprinkle Gelatin over 2Tbsp water, stir to dissolve. Boil milk & sugar. Pour bloom Gelatin, stir to dissolve. Leave to cool.
Pour yogurt into milk, mix well.
You may add in fruits.
Pour filling into chilled tart. Freeze it 20-30min to set.

Fruit topping :
Cube size fruits
200ml water
2tbsp sugar
1/2 tbsp Gelatin

Boil water & sugar, remove heat, add in Gelatin. Cool.
Arrange your fruits on top of yogurt filling. Pour Gelatin mixture over the fruits topping.
Chill till set.

Egg Tart by Aggie Lee

Ingredients

Tart:

125g Butter

40g Icing sugar

1egg

200g plain flour

Egg Custard:

280g Fresh milk

140g Sugar

3 Eggs

Method

Tart:

1) Beat butter & icing sugar.

2)Add 1egg & flour & mix into dough.Rest 10min.Press dough into tart moulds.

3)Poke holes using fork. Half bake 5min @ 180C.

Custard:

1) Heat sugar & milk, once sugar dissolves, off heat.

2) Whisk 3egg & pour into milk mixture.Mix well

3) Sift egg custard and pour into tart moulds.

4) Bake 180C till egg custard set.

French Apple Tart by Karen Yee

French Apple Tart by Karen Yee

 

French Apple Tart (sources: http://www.youtube.com/watch?v=ASPe1G16Zvk and Laura Calder's French Food At Home)

 

Pie Shell

1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)

 

Cream Filling

1 egg
1/2tsp Vanilla
 250 g Softened Cream Cheese
1/4cup Sugar

 

Topping

3 Apples (peeled and thinly sliced) I used 2 large red (royal gala is nice) plus 1 Granny Smith
1/4cup Sugar
1/2tsp Cinnamon
A pinch of nutmeg

 

** Apricot or passion fruit jam for glazing (heat up to soften the jam a little)

 

Directions:

 

For the pie shell mix all the ingredients together except water.

When the mixture is crumbly, add water. If the dough is too sticky, add a bit more flour to bind. Add 1 tbsp. at a time. press into a disc.

Wrap the dough up and chill for 30 mins.

Press the cold dough into you 8" pie pan, prick the shell base with a fork all over and chill it for another 15 min.

Meantime, preheat the oven to 220C.

To blind bake the shell, place a piece of parchment paper on the shell, stack another pie pan (similar in size) on it. Press it down firmly and place more weights on top.

Put it into the oven on the lowest rack for 20 mins, then remove the weights, pan and parchment paper and transfer to the middle rack. Continue to bake it till it is slightly golden brown (abt 15 mins).

Remove from oven and set aside to cool.

 

While the pie shell is baking, you can start slicing the apples (thin slices) and set aside. Do not add the sugar and cinnamon yet though.

Then prepare the cream cheese filling.

Cream the cheese and sugar together then add vanilla and egg to it and beat till the mixture is smooth and well mixed. Set aside.

Add sugar, cinnamon and nutmeg to the apple slices and gently mix well.

Spread the cream cheese filling al over the shell, then start layering the apple slices. Sprinkle some castor sugar all over the top of the apples. Watch Beth's video here and learn how to lay the apples: http://www.youtube.com/watch?v=ASPe1G16Zvk

Meantime, preheat your oven to 200C.

Place the tart on the lowest rack for 15mins, then transfer to the middle rack and bake for another 30 to 40 mins.

Remove from the oven and brush some apricot or passion fruit jam a over as a glaze.

 

Mixed Fruit Tarts with Lemon Curd by Vanessa Tay

Mixed Fruit Tarts with Lemon Curd

Ingredients:For the sweet tart dough:- 2 1/2 sticks (10ozs; 285g) unsalted butter, at room temperature
- 1 1/2 cups (150g) icing sugar, sifted
- 1/2 cup (lightly packed) (3 1/4ozs; 100g) finely ground almond powder
- 1/2 tsp salt
- 1/2 tsp vanilla bean pulp or pure vanilla extract
- 2 large eggs, at room temperature, lightly beaten
- 3 1/2 cups (490g) all-purpose flour

Method:To make the dough in a mixer:
Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond powder, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. The dough may look curdled – that’s alright. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough – a matter of seconds. Don’t overdo it.

Gather the dough into a ball and divide it into 3 or 4 pieces: 3 pieces for 10-inch (26cm) tarts, 4 for 9-inch (24cm) tarts. (Of course you can press the dough into one large disk and cut off as much as you need at the time that you need it.) Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)


To prepare for baking:
1. Pinch balls of dough and press them into each tart mould using your thumb. Make sure you press more around the bottom rims where dough tends to gather. I like to my tart shells thin and delicate. Once you have pressed all the dough into your tart moulds, place them back into the fridge for another 15 minutes before baking.

2. While the dough is chilling, preheat the oven to 350°F (180°C). Fit a circle of parchment or foil into the crust and fill with dried beans or rice before baking.*
* Note from The Little Teochew: I did not blind bake my mini tart shells and they turned out OK.
3. Fully bake the crust for about 20 minutes, or until they turn golden. Transfer the crust to a rack to cool. These can keep at room temperature for 8 hours.



Notes:
*Adapted from http://www.thelittleteochew.com/2011/02/strawberry-tarts.html

- Make this at least 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking;
- You are encouraged to make the full quantity because lessening the measurements may not yield the best results.
- Unused dough can be kept in the refrigerator for up to 2 days or wrapped airtight and frozen for a month. Frozen disks of dough take about 45 minutes to an hour at average room temperature to reach a good rolling-out consistency. Baked crusts can be kept uncovered at room temperature for about 8 hours.

Ingredients:For the lemon curd:

5 Eggs
100g  Superfine sugar
125ml Lemon juice
150ml Whipping cream (35%fat)
A pinch of salt

Method:

Put eggs, sugar, salt, and lemon juice in a stainless steel bowl. Using a whisk to mix together for 2-4 minutes, or until the sugar dissolves.

Pour in the cream and mix well to combine. Place the bowl over a saucepan of simmering water and use a whisk to stir continuously for about 10-15 minutes, or until the mixture is smooth and thick. Have a rubber spatula on hand to scrape down the sides of the bowl as you work. The curd should transform as it cooks, starting off as a very thin cream with froth on top that will then become thick with bubbles. These bubbles will disappear altogether about 5 minutes before cooking is complete. most importantly, keep stirring at all times or you may end up with a grainy texture in the finished curd. 

When the mixture is cooked, remove from the heat, stir for about 1 minute longer to cool a little, then place plastic wrap directly onto the top of the curd and refrigerate for at least 8 hours or overnight.

Notes:
*Adapted from http://dailydelicious.blogspot.sg/2010/11/simple-lemon-curd.html

Ingredients:

Any fruits of your preference.
Raspberry/Strawberry jam or marmalade

Method:

Fill up the tarts with the chilled lemon curd. Top with any fruits of your preference. If desired, you may make some simple glaze. I used around 2 teaspoons of strawberry jam (raspberry jam is preferred as it will not cover the actual colour of the fruits) and dilute it with a tablespoon of hot water. Brush the glaze over the fruit toppings to create a shiny surface and to enhance the taste.


 

Mini Chocolate Tarts by Vanessa Tay

Mini Chocolate Tarts

Ingredients:

For the sweet tart dough:

- 2 1/2 sticks (10ozs; 285g) unsalted butter, at room temperature
- 1 1/2 cups (150g) icing sugar, sifted
- 1/2 cup (lightly packed) (3 1/4ozs; 100g) finely ground almond powder
- 1/2 tsp salt
- 1/2 tsp vanilla bean pulp or pure vanilla extract
- 2 large eggs, at room temperature, lightly beaten
- 3 1/2 cups (490g) all-purpose flour
Method:

To make the dough in a mixer:
Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond powder, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. The dough may look curdled – that’s alright. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough – a matter of seconds. Don’t overdo it.

Gather the dough into a ball and divide it into 3 or 4 pieces: 3 pieces for 10-inch (26cm) tarts, 4 for 9-inch (24cm) tarts. (Of course you can press the dough into one large disk and cut off as much as you need at the time that you need it.) Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)
Notes:

*Adapted from http://www.thelittleteochew.com/2011/02/strawberry-tarts.html

- Make this at least 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking;
- You are encouraged to make the full quantity because lessening the measurements may not yield the best results.
- Unused dough can be kept in the refrigerator for up to 2 days or wrapped airtight and frozen for a month. Frozen disks of dough take about 45 minutes to an hour at average room temperature to reach a good rolling-out consistency. Baked crusts can be kept uncovered at room temperature for about 8 hours.

Ingredients:

For the chocolate filling (can make for around 30 mini tarts):

1/2 cup (approx. 170g) whipping cream (35%)
7 ounces (approx.. 200g) dark chocolate, very finely chopped
2 tbsp. butter, room temperature, cut in small pieces

For topping (optional), you may add sprinkles, walnuts or any types of nuts.

 Method:
Heat the whipping cream in small saucepan over medium heat. Bring just to a boil. Add hot cream over chopped chocolate and butter. Let stand for 1 minute. Stir to combine until smooth. 

Spoon the chocolate mixture into each tart shell. Let set in fridge until chocolate is firm, about 1 to 2 hours.
 
Notes:

*Largely adapted from http://www.cbc.ca/inthekitchen/2012/01/chocolate-hazelnut-tarts.html

Lemon Meringue Pie by Stephanie Ng

NOTE: Ingredients are for a pie using an approximately 30cm x 20cm tray

Ingredients
Pie crust
450g flour
250g unsalted butter
(Add 1 egg yolk for not so crumbly crust)
2 tbsp cold water

 Lemon Custard Filling
8 egg yolks
12 tsp cornflour
3 cups Milk
1. 5 cups water
1 &1/3 cups Sugar
Juice of 3 large lemons
Zest of 2 lemons
1 tsp vanilla extract

Meringue layer
8 cold egg whites
1 cup sugar
1.5 tsp Cream of Tartar

Method

Pie Crust
1. Using hands, mix butter & flour till completed mixed.

2. Roll out the crust on tabletop to the size of the tray including the height of the tray.

3. Then place crust into tray. Press the crust against & up along the circumference of tray.

4. Bake at 210C for 10 mins & leave crust in the oven for another 5 mins.

Lemon Custard Filling
5. Pour milk & water into a saucepan slowly simmer. (Add 1 tsp gelatin melted in hot water, into the milk, if u prefer stiffer custard).

6. Separately whisk yolks & sugar & corn flour.

7. Scoop 2-3 ladles of warm milk/water mixture from the saucepan & stir after each ladle is added into the yolk mixture so that the yolks don't get cooked.

8. Stir the yolk mixture slowly into the finger-tolerant-temp simmering milk till completely mixed.

9. Add lemon juice, vanilla extract & lemon zest & stir till it thickens on medium fire. Be careful not to burn the custard. 

Meringue layer
10. Add 3 tbsp sugar to egg whites & cream of tartar then beat at speed 3 while slowly adding sugar 1 tbsp at a time until all sugar is used. Increase speed to 4 & beat till stiff peaks are formed. 

Assembly
11. Cool whole pot of custard in a pool of water; stirring the custard to even & smooth the custard.
12. Pour cooled custard into the pie crust & level with spatula to fill the baked pie crust.
13. Using the spatula, pour meringue onto the custard to even cover the custard layer. Using spatula, touch the meringue & pull peaks on the meringue layer.
14. Put pie into oven & bake at 180C at a lower level in the oven, for approx 10 mins. Leave it in the oven for another 10 mins if peaks are still white; using remaining oven heat.
15. Serve hot from the oven or store in the fridge and serve cold.

Durian Cheese Tart by Amanda Tay

Ingredients

1 Portion Sweet Tart Pastry
(A)
250g butter (unsalted)
80g icing sugar
(B)
1 egg
½ tsp vanilla essence
(C)
450g plain flour

Durian Cheese Filling
(A)
250g cream cheese
35g icing sugar
10g custard powder
(B)
110g durian puree
3 egg yolks
(C)
2 egg white
20g caster sugar

Method
Sweet Tart Pastry
1. Mix (A) until fluffy, add (B) and mix well. Lastly add (C) and mix well
2. Press pastry into tart mould. Bake in oven at 175C for 15 minutes or until light golden brown. Remove and set aside.

Filling
1. Beat (A) until white and creamy. Add (B), mix well. Set aside.
2. Beat C till firm and stiff peaks formed. Add 1/3 of the egg white into the batter and fold in. Pour the batter into the remaining egg white and fold in.
3. Spoon the filling into the baked tarts. Bake in a preheated oven at 180C for 12 minutes.