Kanan: Almond Tart
Middle: Egg Tart
Kiri: Choc. Walnut Tart
Almond Tarts & Egg Tarts
Pastry Doh:
400gm Plain Flour
150gm Icing sugar
200gm Butter
1 no egg (B)
Almond Tarts Filling:
150gm Plain flour
250gm Groun Almond
250gm Almond nibs - topping
250gm Salt butter
150gm sugar
4 no egg (B)
Melted Choc. (optional)
Combine butter & sugar into mixer. Beat until creamy. Slowly add in egg one by one.
Put plain flour and ground almond into mixture well mix. Piping the almond paste
into the tart, then put some almond nib on top. Bake at 180C 15 ~ 20 min.
Egg Tarts Filling:
500ml egg (5bj)
500ml water
150gm sugar
5gm custard powder
combine the water & sugar to boiling. Set a side for cool
Put in egg into the syrup stir well then put in custard powder stir well
Use the sift to sift the mixture.
Baking temp 200C until cook ( 5 ~ 10min).
Chocolate Walnut tart
300gm plain flour
80g icing sugar
200gm butter
20gm fresh milk
Filling
200gm walnut
50gm choc chip
50g sugar
2 nos egg
UHT cream (Anchor)
Combine butter & sugar into mixer, still well. Add in egg, fresh milk and flour.
Stir until a soft dough. Rest 30min.
Devide the dough 40gm and press into 2inch tart into 2 inch tart mould evenly then bake for 10minutes
(Filiing)
Combine the sugar and egg blend slowly till the sugar dissolve.
Add in UHT cream stir well. Fold in walnut and choc. into the tart base. Then pour the UHT cream mixture according level. Bake at 180C for 25 - 30minutes.
