Cheese Tart 芝士撻

Tart Shells Ingredients:

• 180 gm plain flour / all-purpose flour
• 20 gm corn flour / corn starch
• 80 gm caster sugar
• ⅛ tsp salt
• 90 gm unsalted butter, cold and diced
• 1 egg
• cocoa powder, for garnish
• 1 beaten egg for egg wash

Fillings Ingredients: 

• 100 ml milk
• 40 gm caster sugar
• 150 g cream cheese, diced
• 50 g swiss cheese
• 25 g Parmesan cheese, grated
• 1 egg yolk
• 1 tsp vanilla extract

Directions:

Tart shells:

1. Sift the flours and place in a food processor. Add sugar and salt. Pulse a few times. Add the cold butter. Briefly pulse 5 to 6 times until the mixture resembles fine breadcrumbs (pic 1). If you don’t have a food processor, rub the butter into the flour mixture with your finger tips. Move quickly, otherwise the butter will melt.
2. Transfer the mixture into a large mixing bowl. Add in the egg (Pic 2). Use your palm to lightly knead it into a dough on a clean surface(pic 3). Don’t over-knead it though, as you don’t want your tart crust to turn tough. Form the dough into a disc and wrap with cling film (pic 4). Refrigerate for 25 minutes. We will now prepare the cheese fillings while refrigerating the dough.

Cheese Fillings:

1. To prepare the fillings, in a small sauce pan, pour in the milk and sugar. Heat over medium heat. Add the cream cheese, swiss and parmesan cheese (pic 6). Stir constantly and cook until all the cheese is dissolved and the mixture is very smooth(Pic 7). Remove from heat and let it cool down a bit. Stir in the egg yolk(Pic 8) . Add vanilla extract. Let it cook down completely.
2. Preheat oven to 180 C / 350 F. 

To bake Tart Shells and to Assemble:

1. While waiting for the filling to cool down. 
2. Remove the dough from the fridge. Sprinkle some flour on the surface and roll pastry out to ½ cm thick (Pic 9).  Cut out the pastry and line the tart tins (pic 10). Use your thumbs to press evenly, starting from bottom up to the sides. Prick the base with a fork(Pic 11). Line with baking paper and place pastry beads or uncooked rice or beans on top.    
3. Bake the pastry shells in the preheat oven for about 10 to 12 minutes, or until the edges turn brown(Pic 12). Remove from the oven and let them cool on a wire rack.
4. Spoon the fillings into the tart shells (Or use piping bag) (Pic 14) . 
5. Brush egg wash on top of the fillings (Pic 15). Then bake in the preheated oven for about 8 to 10 minutes (Pic 16). Remove the tarts from the oven and place them on a wire rack for ½ minute. Remove from the tins. Serve hot. Sprinkle cocoa powder if desired. The leftovers can be refrigerated in an air-tight container after completely cooled down. Reheat them in a low-temperature oven.

      

Recipe adapted from: Christine's Recipes

Orange Cointreau Matcha Tiramisu 抹茶橙酒提拉米蘇

SERVES 8

Ingredients

1 lb. mascarpone

2 ¹⁄₂ cups heavy cream

4 tbsp. sugar

2.5 cups orange juice

5 tbsp. Cointreau

20  Lady's finger cookies

2 tsp Matcha powder

1 tsp Orange extract 

Canned Tangerine and extra matcha powder for garnish (Optional)

Instructions

Combine mascarpone and heavy cream in a mixing bowl. Beat with an electric mixer until fluffy. Slowly beat in sugar. Add juice of 1 orange (I use 200ml orange juice), 1 tsp of orange extract and 1 tbsp. of the Cointreau. Beat until thick.

Stir remaining 1.5 cup of orange juice and 4 tbsp. Cointreau together in another mixing bowl.

To assemble, dip 10 of the lady's fingers into Orange juice/Cointreau mixture and arrange in a single layer on bottom of serving pan. Sieve and sprinkle 1 tsp of Matcha Powder on top of cookies base. Top with ¹⁄₃ of the mascarpone mixture. Dip remaining 10 lady's fingers, place on mascarpone mixture. Sieve and sprinkle remaining matcha powder and finish with mascarpone mixture on top.

Cover loosely with plastic wrap and refrigerate at least 3 hours. Sprinkle tiramisù with grated zest of reserved orange peel (optional) and serve chilled. I used canned tangerine and sprinkle some matcha powder for decoration. 

I double the recipe except the mascarpone cheese to make this tiramisu for 17 adults. I add one brick of cream cheese instead of double the mascarpone. It tastes so well.



Recipe adapted from: ORANGE TIRAMISÙ Recipe from SAVEUR Website

Curry Deviled Egg

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• pinch of Paprika for garnish
• Some chopped scallion for garnish

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Preparation

1. Place eggs in a pot large enough to hold them with some space remaining. Fill pot with cold water to cover eggs by 1 inch. 

Cover and bring to a boil over high heat. Remove from heat and let eggs sit in hot water, off heat, for 25 minutes.

2. Fill a large bowl with half ice and half cold water. Transfer eggs to ice water and allow to cool for 10 minutes. 

Crack each egg and return to ice water. Remove shells.

3. Cut each egg in half lengthwise and remove yolks. Force yolks through a fine-mesh sieve into a large bowl. 

Add mayonnaise, mustard, curry powder and salt. Stir until blended and smooth.

4. Use a small spoon to fill each egg white with equal amounts of filling. (Alternatively, fill a pastry bag 

fitted with a star or plain tip and pipe filling into shells. Or use a ziplock bag with a small piece of a corner 

snipped off to pipe filling.) Garnish each egg with a small dollop of chutney.

5. Sprinkle some paprika and chopped scallion for garnish.

Recipe adapted from : Curried Deviled Egg from My Recipes

Honey Citron Jelly Cup 柚子茶啫喱杯

Ingredient: Served 25 x 2 oz cup
1 cup Honey Citron Marmalade
750 water
2 Tbsp Gelatin (or 2 envelop of gelatine) with 6 tbsp water
1/8 cup sugar (Adjust accordingly to taste)


Directions:

1. In metal or glass mixing bowl, sprinkle unflavoured gelatine over 6 tbsp of cold water. Let stand for 3 minutes.
2. Heat water in saucepan. Then place mixing bowl over the saucepan. Heat until all gelatine dissolved.
3. Set aside melted gelatine.
4. Mix Honey Citron Mamalade with water and sugar. Heat in saucepan until all sugar dissolved.
5. Turn off heat and pour gelatine into the Honey Citron mixture. Mix well.
6. Then pour into containers. Place in fridge and let it set at least 3 hours.

Earl Grey Tea Panna Cotta 伯爵茶布甸/奶凍

Ingredient: Served 25 x 2 oz cup
5  Earl Grey tea bags
800ml whipping cream
200ml whole milk
4 1/2 tsp Gelatin (or 2 envelops of gelatine) with 6 tbsp water
1/4 cup sugar (Adjust accordingly to taste)


Directions:

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. Then add the tea bags. Cover the pot and let steep for 45 minutes.
2. Heat the Panna Cotta up a few minutes to warm it back up. Meanwhile, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5-10 minutes.
3. Place a sieve over the bowl of gelatin and strain the Panna Cotta mixture into it, stirring until the gelatin is completely dissolved. Discard tea bags.
4. Divide the Panna Cotta mixture into the cups and chill them until firm, about 2-4 hours.

Recipe adapted from: Cuppacocoa