Durian Cheese Tarts

Hi there, how are you? I've been absent for sometime, and friends have been asking why there is no new post lately..;p I did bake but all old stuffs like chiffon cake and baos. (requested by my daughter) With only 3 of us, those food need some time to finish..;)
Alright, enough for my excuses...bla bla bla..;p

Are you a durian fan? I am, and I'll go crazy with this fruit! The past 2 weeks I've been craving for durians. I just can't let it down..haha! Yesterday while my daughter and me went out for dinner at the nearest mall, I saw some durians!!! And I was like walking faster and faster to that stall, and my girl asked me "mummy why are you rushing"? I told her I saw durians!..haha! Crazy me!



After almost 20 seeds of durians, I thought of saving some for these tarts. Aren't they look lovely..;)


Transform my blueberry cheese tarts's recipe into durian cheese tarts. And top with fresh cream and durian....Wonderful!

Did a small tiny one for my girl to try. She doesn't really like durian, hopefully she'll like this.

A peep the inside of this tart, the soft and creamy fillings are just right to match with the crust pastry.

Here's my version of the fillings:

250g Cream cheese

50g Durian flesh

50g castor sugar

20g butter

1 egg

~ Beat the cream cheese, sugar and durian until light and fluffy.

~ Add in egg and beat well.

~ Transform the cheese mixture onto the baked tarts shells.

~ Bake at 180'C for 15 minutes.

~ Cool and pipe cream topping on top.

~ Chill before serve.

Topping:

250g Fresh cream

20g Durian flesh

~Beat together until its almost stiff.

Cheers!!

Angel Pie (Lemon Cream Pie)

Its our dessert tonight!! Seeing the other bloggers with all the wonderful pies, I also wanted to bake them all. Planning to make the blueberry bakewell tart from Passionate About Baking next week, but for today I just did something simple first.

Found this recipe from the website this morning, and all the ingredients were just right in my fridge. Well, it just meant for me to make this today..haha!





It was lovely and the taste is super good! If you like Lemon Meringue Pie, this is the simple version that you can try..;)

Recipe adapted from Diana Rattray.

Meringue base:
4 egg whites
1/8 tsp salt
1/4 tsp cream of tartar
1 cup sugar

~ Beat egg white and salt to stiff foam
~ Gradually beat in cream of tartar and sugar
~ Continue beating until stiff peak form and spread into a greased 9" pie plate.
~ Bake at 180-200'C for 30 mins until crust. Then cool.

Filling:
4 egg yolks
1/3 cup sugar
3 tbsps lemon juice
2 tbsps water
2 tbsps grated lemon rind
1 tbsp butter
1 cup heavy cream

~ In top of double boiler over simmering water, cook egg yolks, sugar, lemon juice, water and lemon rind until thick. Stir constantly.
~ Remove from heat and add in butter. Blend well. Cool filling.
~ Whip cream until stiff peak form and spread half of the cream in bottom of cooled meringue crust .
~ Top cream with lemon filling and spread remaining cream on top.
~ Chill thoroughly and serve.


Oh I just love the lemon filling. But I find my meringue crust was too thin. The next time I make this, I shall make the meringue thicker, maybe double the portion...;p



A closer look at the layers....yummy! My girl said this dessert is lovely and delicious. She has been asking for more after a piece..:)



Not to worry about the sugar used here, it was just right to the taste. Its definitely a keeper for me. Try it out and let me know whether you like it or love it....heehee..;)

Happy Baking!!

Pandan Coconut Roll ( Kueh Ketayap)

There is a Nyonya Stall in 1Utama here named "Nyonya Colors". If you shop at 1Utama shopping mall often, then you'll know which one I'm talking about. Located at the old wing of the mall, people used to queue for food and seats. I used to go quite often, just love all the kuehs and their coffee..;)

I've made myself one of the kueh today, but its not that simple to get the right shape of the roll. I just can't get the right way on wrapping the rolls anyway. heehee! So all the rolls turned out to be fat, wide, flat....any shapes! You named it...haha! But the taste of it...perfect! Just love the coconut fillings.



See what I mean? Those don't look like the one selling outside larr...Okay, its my version..;p
Anyway, here's my recipe.....

Skin:
250g Plain flour
3 eggs
150ml water
150ml thick coconut milk
1/4 tsp salt
1/4 tsp instant yeast
3 tbsps Pandan juice

Method:
~ Mix and stir all ingredients well, then drain and leave to rest for 10 mins.
~ Heat a non-stick pan and brush with some oil, then add in a laddle of batter and using circular motion swirl the pan to get a thin pan cake.
~ When set, remove it from the pan and wrap it with some filling.

Fillings:
(A)
1.5 tbsps Sugar
140g Palm Sugar
2 tbsps Water
few pandan leaves

(B)
280g Grated coconut
1/2 tbsp Sago (mix well with 1 tbsp of water)

Method:
~ Boil Ingredient (A) till sugar turns syrup.
~ Add in grated coconut, then lower down the flame and stir the mixture constantly till almost dry.
~ Add in sago mixture and stir thoroughly and leave cool.



See my grated coconut was not that dark in colour? Its because the palm sugar I'm using is slightly different from the local ones. These were from my aunt, said its from Indonesia, and it taste real good!

Another weekend round the corner, wish everyone has a ..........................

Happy Weekend!