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Tuesday, August 7, 2012

Coconut Cream Tarts

Spring was a blur this year and now we're already in mid summer.....I'm still blur !!
I'm spending alot of time in the garden where time seems to pass so quickly. Most of you will surely agree with me, the more plants you put into your garden, the more time you have to spend to maintain them.  Regardless what they are - shrubs, flowers, vegetables, etc.   Even an apple tree needs care.  Ever so often, I was close to ordering a tank/truck load of cement and pave the whole garden then cover the whole area with artificial grass for the sake of a green view  for the neighbours should they get inquisitive about a cement truck in my backyard !!
I am still catching up on posting some receipes which are still in 'draft' status, some new receipes for the coming semester courses, more photos, etc etc etc........
The word Sommer Holiday does not exist in this year's itinerary.

I do not own any QUICK MEALs cook book - Most of my daily meals are quickies.  So here I share with you my quickie tart.  It is similar to Portuguese Tart but with a typical asian touch.

You may make the pastry cases from your own homemade puff pastry.  I took the easy way out....I used store bought ones

Filling is good for 12 pcs tarts
2 eggs (L) + 1 eggyolk
80 gm sugar (more if you like your tart obscene sweet)
1 tbsp cornflour
250ml coconut cream
100ml cream
1/2 tsp salt
1 tsp pandan essence or vanilla

Mix Filling ingredients together in a saucepan/pot till smooth.
Cook over double boiler or zap it in the microwave till it starts to thicken.  Cover immediately to prevent skin forming.  Let cool.

Meanwhile, preheat oven at 200°C.

Rolling out pastry cases
Unroll pastry dough.  Dust surface of dough with a bit of flour if it is sticky. 

Roll up the dough gently like a swiss roll.
Divide and cut the roll into 12 equal pieces. 
Place each piece swirl side up and flatten/roll........
roll into 10 cm diameter, fitting nicely into cupcake pan.
Using a fork, prick (don't stab) the base of each pastry case.
Spoon filling  into pastry cases. It should fill 3/4 of each case.  Do not be greedy and fill them up to the brim because the filling will swell while baking. Bake at 200°C for 10 mins.  Lower temperature to 180°C  bake for another 10 mins.
Turn on grill for approximately 10 minutes to caramelize the top.

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