Strawberry Tart Recipe

Strawberry Tart Recipe

Ingredients

Tart Crust/Pate Brisee

2 3/4 cups all-purpose flour

1 1/2 teaspoons coarse salt

1 tablespoon granulated sugar

2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2 inch pieces

7 to 10 tablespoons ice water

Filling 

 8 cups of strawberries, hulled and sliced 1/4 inch thick

 1cup granulated sugar

1/3 cup cornstarch

all-purpose flour, for dusting

1 egg

 1 tablespoon of water

fine sanding sugar, for sprinkling

Method

1) Mix flour, sugar and salt. Add the butter until coarse crumbs form. While mixing, add ice water just until the dough holds together and is not wet and sticky. Divide into two portions and shape each into a disk. Wrap in a plastic wrap, refrigerate overnight or put in the freezer at least 30 minutes or 1 hour or until it is slightly hardens.

2) Combine strawberries and sugar, let it stand for 1 hour. Drain, discarding liquid. Add cornstarch to berries and stir. Preheat oven to 232 'C/450 'F. On a lightly floured work surface, roll out half the dough into a 28 cm/ 11 inch square or using a plastic wrap over the work surface and the dough if you don't want to use the other method or you don't want to waste too much flour. Fit into a 23 cm/9 inch square tart pan with a removable bottom, pressing the dough gently into sides. Prick the bottom with a fork. Spread strawberry mixture over dough.

3) On a lightly floured work surface, roll out into a  28 cm/ 11 inch square. Cut out shapes as desired. If dough becomes too soft to work with, refrigerate until firm. Carefully place over dough over filling and trim any over hanging dough. Press edges to seal. Whisk together egg and water, and bruch egg wash over top crust. Sprinkle with sanding sugar.

4) Bake tart for 25 minutes. Reduce oven temperature 204 'C/ 400 ' F. Bake until the filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let it cool completely before taking the tart tin off.

New York Cheesecake Strawberry Swirl Recipe

New York Cheesecake Strawberry Swirl Recipe

P.S- Not made out of alien brains....my swirling technique requires work

It looks like thick pepperoni pizza from afar....                                                       It does, doesn't it ?

Okay, now this looks like a cheesecake !

Ingredients

Crust

1 cup of crushed digestive biscuits

3 tablespoons of sugar

3 tablespoons of butter, melted

Filling

227 g of cream cheese, softened (or more than 227 g cream cheese if desired)

1 cup of sugar

3 tablespoons of flour

1 tablespoon of vanilla essence

1 cup of sour cream

4 eggs

1/3 cup seedless strawberry jam

Tips :

-Don't have sour cream ? Make one by pouring a tablespoon of lemon juice or vinegar with 1 cup of milk. Mix them together and let it set for 5-10 minutes.

-Out of strawberry jam ? Substitute with  1 package of fresh strawberries. First frozen the fruits, then thawed, drained and pureed for the 1/3 cup jam.

-When making a cheesecake, it is usually refrigerate for more than 3 hours after it is baked and cool completely because the cheesecake will taste better and it will achieve the chilled soft cheesecake-like texture and consistency form that you want.

Method

1) Heat the oven to 163 'C/325 'F. Grease a 23 cm/ 9 inch pan with  butter and a dash of flour. Mix the crushed digestive biscuits with the melted butter and sugar. Press onto the bottom of the pan and make small holes on crust with a fork. Bake 10 minutes.

2) Beat the cream cheese, sugar, flour and vanilla in a large bowl until well mixed. Add sour cream, mix well. Add eggs one at a time and mix and after each just until well blended. Pour over the crust. Gently pour the jam by dropping spoonfuls of jam over batter and swirling with a knife or gently pour the jam by swirling  around over batter.

3) Bake for 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from the pan before cutting to serve.

Chocolate & Orange Cake Recipe

Chocolate & Orange Cake Recipe

This cake is absolutely delightful during tea-time or practically at anytime for that matter...because it has light and fresh texture once you take one bite of this.

Ingredients (serves 6-8)

175 g/ 6 oz caster sugar

175 g/6oz butter or block of margarine

3 eggs, beaten

17g g/ 6 oz self-raising flour, sifted

2 tablespoons cocoa powder, sifted

2 tablespoons milk

3 tablespoons of orange juice

grated rind of 1/2 orange

Method

1) Beat the sugar and butter or margarine together in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition. Carefully fold in the flour.

2) Divide the mixture in half. Add the cocoa and milk to one half, stirring until well combined. Flavor the other half with the orange juice and grated orange rind.

3) Place spoonfuls of each mixture into a lightly greased 20 cm/ 8 inch deep round cake tin and swirl together with a skewer, to create a marbled effect. Bake in a preheated oven, 190 'C/ 375 'F, for 25 minutes or until the cake is springy  to the touch. Cool in the tin for a few minutes before transferring to a wire rack to cool completely. Garnish the cake with a drizzle of melted chocolate or anything on your mind for your desire.

This cake is simple to make and the results are above satisfactory. It's a cake for everyone to enjoy and indulge !

Chocolate Meringue Pie Recipe

Chocolate Meringue Pie Recipe

This recipe serves about 6 people. The pie has a perfect balance of taste, the salty buttery crumbly bottom crust with the sweet milky creamy chocolate filling and a cloud of heavenly meringue with a slightly crisp golden top.

P.S- for those who don't know what a meringue taste like, it like a bit like a not-so-super-sweet cotton candy but a has crisp outside layer. Not only that, it's only made out of egg whites, caster sugar and vanilla essence only. The only tricky part of making a meringue is anyone who doesn't have an electric mixer and a strong arm....But one thing for sure, this pie taste incredible !!!

Ingredients


Crust
225 g/8 oz plain chocolate digestive biscuits (or any digestive biscuit if you desired) 
4 tablespoons butter


Filling
3 egg yolks
4 tablespoons caster sugar
4 tablespoons corn flour
600 ml/ 1 pint milk
100 g/ 3 1/2 oz plain chocolate, melted


Meringue
2 egg whites
100 g/ 3 1/2 oz caster sugar
1/4 teaspoon vanilla essence




Method


1) Crush the chocolate digestive biscuits using an electric mixer or in a plastic bag with a rolling pin or using an ancient method....your hands. Then, transfer into a large bowl. Place butter in a small, heavy based saucepan and heat gently until just melted ,then stir it into the biscuit crumbs until well mixed. Press into the bottom and up the sides of a 23 cm/9 inch tart tin or dish.


2) To make the filling, place the egg yolks caster sugar and corn flour into a large bowl and beat until they form a smooth paste, adding a little of milk, if necessary. Place the milk in a small, heavy-based saucepan and heat gently until almost boiling, then slowly pour it onto the egg mixture, whisking well.


3) Return the mixture to the pan and cook gently, whisking, until thick. Remove from the heat. Whisk in the melted chocolate then pour it onto the biscuit base.


4) Here comes the tough part for those who don't have electric mixer and strong arm. To make the meringue, whisk the egg whites in a large, spotlessly clean grease-free glass bowl (glass bowl helps the quicken this process as it can incorporate air efficiently.) until soft peaks form. It takes about 30 minutes for a strong arm and a weak one forever but this recipe is worth it, believe me ! The thing about doing this manually, you don't have to go the gym to build muscles and burn fat ! That's one the good thing about doing chores and housework...Anyway, gradually, whisk in two-thirds of the sugar until the mixture is stiff and glossy. Fold in the remaining sugar and vanilla essence.


5) Spread the meringue over the filling, swirling the surface with the back of a spoon to give it an attractive finish. Bake in the center of a preheated oven, 160 'C/375 'F, for 30 minutes or until golden. Serve hot or just warm. (Tip: For those who have small oven and afraid the top of the pie is going to burn quickly, if becomes golden less than 20 minutes, take it out and cover it with a tin foil or turn the switch to only heat the oven from the bottom.)

Chocolate Chip Shortbread Recipe

Chocolate Chip Shortbread Recipe

Just took it out hot fresh from the oven ! It's a tray bake not a bread or a cake...It's like a giant cookie but of course, you have to cut it to eat it...unless you got a wide mouth...

Ingredients (Serves 8)

115 g/ 4 oz plain flour

55 g/ 2 oz cornflour

55 g/ 2oz golden caster sugar

115 g/ 4 oz butter, diced, plus extra for greasing

40 g/ 1 1/2 oz plain chocolate chips (or you can add as much as you want if your choco chip fan !)

Method

1) Sift the flour and cornflour into a large mixing bowl. Stir in the sugar, then add the butter and rub it in until the mixture starts to bind together.

2) Turn into a greased 23 cm/ 9 inch loose-based fluted tart tin and press evenly over the base with a fork. Sprinkle with the chocolate chip and press them lightly into the surface.

3) Bake the shortbread in a preheated oven, 160 'C/ 325'F, for 35-40 minutes, or until cooked but not browned.Mark into 8 portions with a sharp knife. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Lemon & Chocolate Tart Recipe

Lemon & Chocolate Tart

Best lemon tart ever !!!!!!!!!!

Lemon & Chocolate Tart Recipe

Ingredients

Crust

100 g/ 3 1/2 oz plain flour/ all-purpose flour

25 g/ 1 oz cocoa powder

75 g/ 2 3/4 oz butter/margarine

25 g/1 oz ground almonds

50 g/ 1 3/4 oz golden caster sugar/ caster sugar

1 egg, beaten

chocolate curls, to decorate (or do what I did, just put them on the tart while it's still hot and the chocolate will melt and it lingers and oozes out in your taste bud for sure ! Trust me, even my brother asks me to make these tarts for his birthday cake instead of a real birthday cake !)

Filling

4 eggs

 1 egg yolk

200 g/ 7 oz golden caster sugar

150 ml/ 5 fl oz double cream

grated rind and juice of 2 lemons

Method

1) Sift the flour and the cocoa powder into a food processor or stir in a large bowl. Add the butter, almonds, sugar and egg and mix until the mixture forms a ball. Gather the pastry together and press into a flattened ball. Place in the center of a 22 cm/ 8 1/2 inch loose based tart tin with your fingers, then work the pastry up the sides with your thumb. Allow any excess pastry to go over the edge. Cover and chill for 30 minutes.

2) Roll the rolling pin over the tin to trim the excess pastry. Prick the pastry base lightly with a fork, then line with the baking parchment and fill with baking beans. Bake in a preheated oven, 200 'C/ 400'F, for 12-15 minutes, or until the pastry no longer looks raw. Remove the beans and paper, return to the oven and bake for 10 minutes , or until the pastry is firm. Allow to cool. Reduce the oven temperature to 150 'C/ 300 'F.

3) To make the filling, whisk the whole eggs, egg yolk and sugar together until smooth. Add the cream and whisk again, then stir in the lemon rind and juice. Pour the filling into the pastry case and bake for 50 minutes, or until just set. When the tart is cooked, remove the tart ring and allow to cool. Decorate with chocolate curls before serving.

Chocolate Fudge Tart Recipe

Chocolate Fudge Tart

(Sorry, for the cut shot. I forgot to take a pic and ended up taking two pics of an already eaten tart...XD)

Chocolate Fudge Tart Recipe(Serves 6-8)

Ingredients 

Pastry

200 g/7 oz plain flour/all-purpose flour

1 tablespoon baking powder/bicarbonate soda

115 g/4 oz unsalted butter, cut into small pieces

25 g/1 oz caster sugar

1 egg yolk

1-2 cold water

Filling

140 g/ 5 oz plain chocolate, finely chopped

175 g/ 6 oz butter, diced

350 g/12 oz golden granulated sugar/any sugar

100 g/ 3 1/2 oz plain flour/all-purpose flour

1/2 tablespoon vanilla essence

6 eggs, beaten

1) To make the pastry, sift the flour and baking powder into a large bowl, rub in the butter, and stir in the sugar, then add the egg and a little water to bring the pastry together. Turn the pastry out and knead briefly. Warp the pastry and chill the refrigerator for 30 minutes.

2) Preheat the oven to 190 'C/ 375 'F. Roll out the pastry and use to line a 23 cm/9 inch loose based tart tin. Prick the pastry case with a fork. Line with baking parchment and fill with baking beans. Bake in the oven for 15 minutes. Remove from the oven and take out the beans and parchment. Reduce the oven temperature to 180 'C/ 350 'F.

3) To make the filing, place the chocolate and butter in a heatproof bowl and set over a saucepan of gently simmering water until melted. Stir until smooth, then remove from the heat and set aside to cool. Place the sugar, flour, vanilla essence and eggs in a separate bowl and whisk until well blended . Stir in the butter and chocolate mixture.

4) Pour the filling into the pastry case and bake in preheated oven, 180 'C/ 350 'F for 50 minutes or until the filling is just set. Transfer to a wire rack to cool completely.

Family Chocolate Cake Recipe

Family Chocolate Cake 

This cake is ideal for Sunday afternoon tea. It's easy, cheap and tasty !

Family Chocolate Cake Recipe (Serves 8)

Ingredients

Cake 

125 g/4 1/2 oz soft margarine/butter, plus extra for greasing

125 g/4 1/2 oz caster sugar

2 eggs

1 tablespoon golden syrup

125 g/4 1/2 oz self-raising flour/all purpose flour with 2 tablespoon of baking powder/bicarbonate soda

2 tablespoon of cocoa powder, sifted

a little milk or white chocolate, melted (optional)

Filling and Topping

4 tablespoon icing sugar, sifted

2 tablespoon of butter

100 g/3 1/2 oz white or milk cooking chocolate

Method

1) Place all of the ingredients for the cake in a large mixing bowl and beat with a wooden spoon or electric mixer to form a smooth mixture.

2) Divide the mixture between 2 lightly greased 18 cm/ 7 inch shallow cake tins and smooth the top. Bake in a preheated oven, 190 'C/375 'F, for 20 minutes or until springy to the touch. Cool for a few minutes in the tins, then transfer to a wire rack to cool completely

3) To make the filling, beat the sugar and butter together in a bowl until light and fluffy. Melt the white or milk cooking chocolate and beat half into the icing mixture. Use the filing to sandwich the 2 cakes together.

4) Spread the remaining melted cooking chocolate over the top of the cake.