Back to yaking about recipe again, which is the main objective of my humble blog. The following recipe is an adaptation from this Banana Tart from Leisure Cat. I have omitted the banana part, thus changing the name of the recipe to Fresh Milk Tarts, an idea suggested by the original recipe.
Fresh Milk Tarts
Yields 8 Tarts
Ingredients for tart shells:
60g butter, room temperature
40g icing sugar
1 egg yolk
1 tsp milk
120g plain flour
a drop of vanilla essence
Ingredients for filling:
236ml milk
60g icing sugar
2 egg whites
Stir the milk filling ingredients thoroughly till well blended. Filter and set aside.
Method:
Cream the butter and icing sugar till white and creamy.
Add in the egg yolk and milk and blend well with the butter. Add in flour and vanilla essence, then knead into a dough. Chill the dough for 25 minutes.
After 25 minutes, divide the dough into 8.
Press the dough into the tart moulds. Make sure that the edge of the dough is slightly taller than the mould . Ensure even thickness of the dough.
Place the tart moulds on a baking tray. Pour the milk filling into the tart moulds till 90% full. Bake in preheated oven at 180 degree Celsius for 25 minutes or till done.
Note: To make the original Banana Tarts, just cut one banana into think slices, add in 3/4 tablespoon of lemon juice and 1 tablespoon of castor sugar. Then lay the banana slices in the tart shells before pouring in the milk filling. Another optional ingredient is a minute dose of banana essence, to be added to the milk filling.
You may also use other fruits besides the banana.
Yo Eve, so good to see you bake. I was wodering where you MIA-ed to ;)
ReplyDeleteHi Eve, it's always good to be back blogging, isn't it?
ReplyDeleteThe pastry of the tarts look so yum, are they the flaky type? Something new to me for the fillings, sounds pretty delicious :)
Welcome back! I have been wondering too.
ReplyDeleteThe filling sounds interesting, how does it tastes like? Like custard? Pretty tarts you have there.
Hello, I MIA-ed because I couldn't decide whether to continue blogging in view of the unhappy saga that victimised fellow food bloggers. :( Still half-hearted now. -_-"
ReplyDeleteAbt the Tarts, the pastry is not the flaky type but nice because it is not hard. The weather here is so hot, thus causing the dough to ooze oil eventhough I placed the pressed tart shells in the fridge for about 10 mins before baking.
Texture of the filling is like normal Egg Tart filling.
I think can experiment by adding almond powder to the pastry, and also minute dose of almond essence to the filling. Guess it will taste like Almond Milk Tarts. haha.. just a guess.
Looks good, try with soy bean milk?
ReplyDeleteYo Eve, don't be half-hearted lah, be 'full-hearted'. After all, you're doing what you like, right? And see how nice these tarts came out :)
ReplyDeleteHooray! Eve, good to see you back blogging again! Love to see your recipes which you always made it so easy to follow. So keep posting and blogging more eh! ;)
ReplyDeleteJosh, soya bean milk? I am not sure. Why not you try and let me know the answer?
ReplyDeleteAngie, I really have mixed feelings about this hobby lately.
Sharon, you said I made it easy to follow? haha... sometimes I feel like I have insulted the wisdom of my readers by going into details for the recipes. :P
Tazz,
ReplyDeleteI have to agree with Angie. If blogging is what you love to do, heck just do it! Don't let that incident bother you further. Be happy lah! ;)
Thanks Angie & Ching, I will try to be more positive!
ReplyDeleteWow.. Eve, your milk tarts looks really delicious..... i love tarts.. esp egg tarts... afer seeing this.. i think i would like to give your recipe a try.... :)
ReplyDeleteDo whatever you love for your blogs and don't bother about those unhappy incidents..... cos blogging is realli..cool.... Keep your hard work going..... :)
Lena, thanks for dropping by. :) Btw, the original recipe belongs to Kelly from Leisure Cat.
ReplyDeleteThanks for the encouragement.