Fig and Almond Custard Tart

Assalamulaikum and Hi to all.

To tell the truth this the first time I buy and ate fresh fig and I have to say that I have fallen in love with this luscious beauty fruit.So yesterday I managed to bake this Fig and Almond Custard Tart.

And definitely this recipe a keeper.It's so sedap ...not overly sweet and it just nice. 

Making a tart crust can be a nerve-wracking experience,but this one is incredibly easy.While it is a simple recipe,it's time consuming since the crust must be made and refrigerate before you assemble and bake the tart.But the best part is this tart crust recipe is so versatile which it can be used for both sweet and savory dish .  

I used recipe Pate Brisee or tart dough from Martha Steward's Pies and Tarts book.

Ingredients

• 2 1/2 cups all-purpose flour
  
  1 teaspoon coarse salt
  1 teaspoon sugar
  1 cup (2 sticks) chilled unsalted butter, cut in piece
  1/4 to 1/2 cup ice water
• Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
• Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
  

  
  

  Note:This tart crust recipe makes two 8 inches crust pies.If u intend to make single tart just make half of the recipe.

For the Custard Filling:

Adapted from: Real Simple

(A)

1/2 cup ground almonds

6 tablespoons unsalted butter (3/4 stick), cut into pieces

1/3 cup sugar

2 large eggs

2 tablespoons all-purpose flour

1/2 teaspoon pure vanilla extract

1/2 teaspoon fine salt

3 to 4 figs, stems removed and halved

2 tablespoons apricot jam

1.Press the dough into a 8-inch square tart pan. Refrigerate until firm, at least 30 minutes and up to 2 days.

2.Make the filling: heat oven to 170° C with the rack in the lowest position.

3.Pulse (A) ingredients in a food processor . Process until the mixture is smooth, 1 to 2 minutes.

4.Place the chilled crust on a rimmed baking sheet. Pour the filling into the crust and smooth with an offset spatula. Top with the figs, cut-side up.

5.Bake until the crust and custard are golden brown, 30 to 40 minutes.

6.Combine the apricot jam with 1 tablespoon hot water. Brush top of tart with the apricot glaze.

7.Serve warm or at room temperature.

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Oreo Mille Crepe

Projek semalam
Resepi dari kak Azlita ,Masam manis.... Mille Crepe with Vanilla Custard tapi saya olah sikit dengan meletakkan serbuk oreo disetiap lapisan crepe...

Pecan Pie

This is definitely not a diet food....
And this super sticky pecan pie is packed with buttery caramelised pecans which obviously will make you eat more than one slice...
This is my first time ate and made it and maybe you will ask " is this a perfect pecan pie ?" I cannot answer it but  surely which one bite in , change my life for the better....
for those who never taste it , I will suggest you to make it and surely you'll fall in love like I do..
I have found so many recipes and at last I choose recipe from Gimmesomeoven and I have tweaked a little bit and the results ... super owesome as it is less sweet which I liked... this recipe definitely a keeper

Pecan Pie
Adapted from: Gimmesomeoven

• 1 pie crust- partially pre-baked ( I used recipe from Joy Of baking )
• 1 cup granulated sugar ( I used 1/2 cup)
• 1 cup light corn syrup ( I used 3/4 cup)
• 1 tsp. vanilla extract
• 1 tsp. salt
• 1/4 tsp. ground cinnamon
• 4 eggs, beaten
• 1/2 cup (1 stick) salted butter (113g)
• 2 cups pecans (plus extras to line the top, if desired)

Method:

Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 175C

In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.

Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.

Bake for about 50-60 minutes, or until the filling is set. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.

 My way of rewarding myself after hard day work( I mean house chores he..he..).... simply divine...

Blueberry Cheese Tart

Made this tart for my Little Aishah's Birthday bash...
The recipe was adapted of Easy Fruit Tart from Joy of Baking.... I have used this recipe for several times and yes it was my favourite ... for the recipe you can find it at my previous post ..
Happy baking ^_^

Fruits Tart with Cream Cheese Filling

Assalamualaikum and hi peeps...

Can't talk much and I would like to share this easy peasy fruits tart that I've made yesterday....It was delicious and my hb said it's like eating a cheese cake....couldn't agree more ^__^
The recipe was taken from Joy of Baking and I just C n P for my future reference....

Easy Fruits Tart
Adapted fr: Joy of Baking

Shortbread Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar( I used caster sugar)

1/8 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

Cream Filling:

1/2 cup (120 ml) mascarpone cheese (or cream cheese)(I used Cream Cheese)

1/2 cup (120 ml) cold heavy whippingcream (35-40% butterfat content)( I used non-diary)

2 tablespoons (30 grams) granulated white sugar(I Omit this)

1/2 teaspoon pure vanilla extract

Topping:

(raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)

Shortbread Crust:
 Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. 

Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.

Cream Filling: In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the mascarpone cheese, heavy whipping cream, sugar and vanilla extract just until soft peaks form. If too thick to spread, beat in a little more heavy cream.

To Assemble Tart: Evenly spread the cream onto the baked and cooled tart shell. Scatter the berries on top of the cream. If not serving immediately, refrigerate. Remove from fridge about 30 minutes before serving to give the fruit and cream a chance to warm to room temperature.

Serves about 6 - 8 people.

Bake this and you'll be more love...bye

Ulangtahun Perkahwinan

23rd of August 2013 has marked a milestone in my life. It was our 9th wedding anniversary. I just can’t believe it has been 10 years since we met and 9 years of marriage.

How time flies ... Nevertheless, Alhamdulillah...thank you God the Almighty for giving us the most wonderful and blessed life together.I pray that our life together will always be blessed by Allah the Almighty and may our love remains strong both in this life and hereafter, Insya-Allah...Amin Ya Rabbal Alamin.

Enough of that ramblings.....so on that 'OUR DAY' I’ve gave him a little surprise...errr..well not that so surprise because he already can guess that I will make something for him ...ha..ha..it’s so cliche coz every year on our special day I will cook or make somethings for him.....back to the SURPRISE....actually nothing fancy mancy ye sedara-sedari just 3 simple course meals .Sekarangkan Cik Nurul suka tengok MKR –My Kitchen Rules so kenkonon nak buat ala-ala MKR la ha..ha..ha.. eventhough I’ve imagined to cook so many fabulous menus but at the end I choosed 3 simple menu..ha..ha..and the menu is:

1.For the entree(chewah entree le kenkonon..muhaaha) : Oriental Pai Tee with spicy coriader and sesame sauce.

2.Main course : Shrimp Oglio Olio Spagetti with veggies Jerrrr(sangat la tak kreatif)

 3.Dessert: Easy Peasy Tiramisu ......yummeh...

 

And Alhamdullilah my DH laling loves all the meals.....and I’m the happiest wife in the world.

 My little Umar said this Tiramisu is his Birthday cake....

Eclairs

Salam semua...

Eclairs ni saya buat dah lama ...3 minggu sudah...dok peram sebab apa pun tak taw....saya buat eclairs sebagai upah untuk En Suami sebab sanggup jaga anak-anak sebab saya outing berjimba-jimba dengan BFF ,Nor Insyirah Osman.... lama kami tak outing sesama rasanya dah dekat 9 tahun...jumpa bersama keluarga boleh dikatakan selalu tapi berdua mmg dah lama...

Ok jom layan gambar Eclairs yg pada hemat saya dan suami sgt sedap ni.. ^__^

Saya ambil resepi dari Kak Rima yang sgt fames tu,tapi untuk filling saya guna resepi lain.
Saya malas nak translate... saya copy and paste je...

Vanilla Eclairs
Sumber: Rima ,Bisous A Toi

Ingredients
1 / 3 cup water
1 / 3 cup milk
1 / 2 cup all purpose flour
65gr Salted butter
2 eggs
1 egg yolk( Saya guna 3 biji telur gred B )
pinch of salt
pinch of sugar

Method:
Éclair
1. Heat water, milk, butter & sugar until boil, remove from fire, add sifted flour, stir well, return to the fire, stirring until dough does not stick to the pan (leaves a thin layer of skin on ur pan), remove from fire.
2. Add the eggs one at a time while stirring till well blended. Scoop batter into pipping bag, snip tip and pipe elongated with a size according to taste.
3. Bake at temperature of 220C for 15-20 minutes until the surface is yellowish. Do not open till its fully baked.
4. Remove and let it cool down bef piping vanilla custard. baked it using 200C for 15 mins.. take it out.. cut a small hole on my puff and place it it back into the oven again for abt 10mins - to dry them

Vanilla Pastry Cream
Sumber: Kak Yani Kithen Guardian - which the original recipe from Chef Safura Atan

100g milk
1  teaspoon vanilla essence
55g sugar
20g corn flour
3 egg yolk
pinch of salt
1/2 cup whipping cream- whipped until soft peaks form

1. Scald milk and vanilla pod, let it infuse for 5 minutes.
2. Mix the egg yolks, sugar, salt and corn flour making sure there are no lumps.
3. Heat the milk until it starts to boil.
4. Pour 1/3 of the milk into the yolk mixture and pour back the yolk mixture into the pot.
5. Continuously stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.
6. Once cold fold in the whipping cream. Place in fridge until ready to use.

Pavlova

 

 

Pavlova  

 

I baked this small pavlova recently for my pregnant neighbour and also to bid farewell to her and her family as well,she've moved to Subang Jaya......

It’s a recipe that I’ve baked before this , but it’s so reliable and so delicious that I thought it warranted another post.
I’ve baked it more than three times, without a single failure but it always produces a cracked shell – which doesn’t bother me in the least, because there’s always a thick layer of cream and fruit on the top to cover up any flaws.( I've paired it with Diplomat Creme-yummy...)

This is not a recipe for a smooth, “perfect” dessert – the finished result is always a little rustic. It is, however, the most delicious pavlova any of us have ever eaten – not overly sweet, with a thick marshmallowy centre.

This is a very easy dessert to make –  It’s especially comforting to know that even if the top cracks and sinks, the finished pavlova will still be fantastic!
And my neighbour, Nana said my Pavlova is the best and it makes me smile from ear to ear  :))

Pavlova
Sources: Joy of Baking ,Stephanie Jaworski

 

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

 

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice(I didn't top it with all these fruits instead I only top it with kiwi and grapes-the only fruits that available in my fridge)
 

Pavlova:

1- Preheat oven to 130 degrees C and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

 

2-In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).

 

3-Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

 

4-Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

5-Spread the Diplomat Creme onto the cooled meringue and top it with your favourite fruits...serve immediately

 

Cream Diplomat Recipe

Ingredient(A)
200g milk
1/2 vanilla pod or 1 teaspoon vanilla essence
20g sugar
25g corn flour
2 egg yolk

1 cup whipping cream- whipped until stiff

1. Scald milk and vanilla pod, let it infuse for 5 minutes.
2. Mix the egg yolks, sugar and corn flour making sure there are no lumps.
3. Heat the milk until it starts to boil.
4. Pour 1/3 of the milk into the yolk mixture and pour back the yolk mixture into the pot.
5. Continuously stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.
6. Once cold fold in the whipping cream. Place in fridge until ready to use.

Durian Crepe

Sana-sini orang dok sibuk pasal Durian Crepe(DC) ,Malaysia telah dilanda demam Durian Crepe ke???..ha..ha..ha..ya lah kot sebab DC tersangat popular sekarang ni... dengan perasaan ingin tahu macam mana DC punya penangan maka semalam saya pun buat lah  dan ternyata memang sedap.
Resepi saya ambil dari blog famous ni ya....dan Terima Kasih kerana memanjangkan resepi asal dari negara seberang ....

Saya Copy and Paste saja resepi dari blog kak Azlita ...TQ yea

DURIAN CREPE / DURIAN PANCAKE

By : Fatmah Bahlawan

Rujukan : Hesti dan Kak Azlita Masam Manis

Bahan-Bahan:-(lebih kurang 15 keping )

250 gm tepung gandum

3 biji telur

500 ml santan

1/2 sudu teh garam

1 sudu teh pandan emulco

1 sudu teh pewarna hijau

Method:

Satukan semua bahan di atas di dalam bekas

Kacau rata

Masukkan dalam blender dan kisar

Kemudian tapis

Sediakan kuali leper untuk membuat crepe yang tidak melekat

Panaskan hingga kuali benar-benar panas

Oleskan sedikit minyak pada kuali

Kemudian kecilkan api

Tuangkan satu senduk kecil ke dalam kuali dan masaklah adunan tadi hingga menjadi crepe

Adunan tak perlu di balikkan

Bila permukaan atasnya dah kering terus angkat

Buat sehingga habis

Biarkan sejuk.

 

Durian Filling

1 cawan Non dairy Whipping Cream

Isi durian secukupnya

Pukul Whipping Cream dalam mixer hingga kental

Pisahkan isi durian dari bijinya. Lumatkan sedikit

 

Cara menyediakan DC:

Bentangkan 1 keping crepe

Letakkan Whipping Cream di tengahnya
Letakkan isi durian
Tutupkan semula dengan Whipping Cream
Lipatlah crepe
Kemudian simpan dalam peti ais sebentar
Enak di hidangkan dingin

Mille Crepe with Vanilla Cream Custard

Mille Crepe yang saya buat semalam untuk minum petang.Sebelum ni saya tak ada keinginan langsung nak buat dessert ni, sebabnya saya rasa it's just pancake that has been stacked together and maybe it will taste just like my ordinary pancake or crepe .... cetek sungguh pemikiran saya kan hik..hik..hik..tu lah orang kata tak kenal maka tak cinta maka dengan ini saya boleh katakan yang Mille crepe memang sedap dan memang patut dari dulu lagi saya buat ....
Saya ambil dari resepi dari sini , cuma kat sini saya tak letak pun kek span sebagai dasar macam kak Azlita(saya malas sebenarnya he..he..)...dan tak dak hiasan buah-buahan segar macam beliau ya...ni pun nak ambil gambar full sebelum potong pun tak sempat....sebabnya dah ada budak umur 3 tahun dah teriak-teriak nak makan....
Suami saya suka siap suruh saya buat perasa lain pulak...next time yea kalau saya rajin hik..hik..

Creme Brulee

Creme Brulee yang saya buat untuk birthday Hi-Tea tempoh hari.....
Saya dan DH suka makan Creme Brulee tapi saya tak pernah ada keinginan nak buat sendiri,antara sebabnya mungkin saya MALAS(ayat tu memang tepat sekali untuk saya muhaha...dasar M...),keduanya saya rasa Creme Brulee ni susah nak buat (...Hmmm belum cuba dah kata susah hik..hik..hik..).Tapikan setelah DH minta saya buat untuk dia bersempena Birthday dia maka saya pun mencarilah resepi Creme Brulee ni...Oooooooo rupenya senang sangat dan bahan pun tak banyak maka dengan itu saya pun bersilatlah di dapur dan dalam masa 1 jam semua siap....

Creme Brulee
Sumber:Olahan dari resepi  Hisako Ogita,I love Macarons

Bahan-Bahan- 4 acuan kecil ramekin
100 ml whipping cream
100ml susu segar
1 sk Vanilla essence
2 biji telur kuning
1 sb gula kasar + sedikit lagi sebagai topping

cara-cara:
1- Panaskan Whipping cream dan susu bersama vanilla essence.Panaskan sampai cream berbuih di keliling periuk.Tutup api
2-Pukul telur kuning bersama gula sehingga adunan menjadi creamy dan putih
3-masukkan (1) kedalam (2)-kacau mesra dan tapiskan
4-masukkan adunan bertapis tadi kedalam ramekin dan bakar secara water bath pada suhu 150C selama 30 minit.
5-Setelah custard tadi masak,taburkan gula ke atas custard tadi dan bakar permukaan topping dengan Kitchen Torch.Kalau tak ada kitchen Torch macam saya ni ,boleh guna broiler ...saya panas kan api atas(grill function) pada suhu 180C dan bakar selama 10 minit atau sehingga topping tadi jadi garing keemasan.
Senangkan...sila-silalah cuba...

Pavlova

Pavlova oh Pavlova..... the Pavlova fever can be seen everywhere either in the blogs or in the FBs... have been admiringly this dessert since last year but didn't have any guts to make it because there's a lot of debates saying that this beutiful dessert is soo sweet and difficult to handle...then I've seen  The Kitchen Guardian have made it...wah!! so tempting and I knew from that moment I have to make it..he..he..

I sourced the recipe from Joy of baking and at first I thought it would be difficult, but hey no...it's pretty easy and yeay!!I succeeded at first attempt...eventhough my pavlova doesn't look perfectly smooth and with cracks here and there.... it's actually okay as long the interior has been cooked properly....

So what does the taste like???sweet yes memang manis but nice.... it has a crunchy crust that melts in your mouth and a soft marshmellowy interior that isn't sticky or gummy..

The pavlova ....the making.....

Will make again as my hubby loves it....heaven....