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Fruit Tartlets with Almond Filling

Posted on by editor
22
Jul

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Fruit Tartlets with Almond Filling

by Susanne Despature

These colourful and jewel-like fruit tartlets you might see in traditional French bakeries are always an eye-catcher. Filled with almond cream and a hint of bitter almond, everyone loves them! And, good news: they are deceptively easy to prepare! These are perfect for a summer afternoon tea with friends, when soft fruits and berries are plentiful and at their best. Don’t hesitate to prepare the tartlets one day before your tea – the almond filling will set and the taste is even better!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 60 mins Serves : 12

INGREDIENTS:

    • 150g Pâte sablée sucrée*
    • 70g White almond powder
    • 70g Unsalted butter
    • 90g Sugar
    • 2 Eggs
    • ¼ tsp Bitter almond extract
    • 1 tbsp Plain flour
    • 100g Heavy cream 35 %
    • 200g Fresh berries & fruits

    *For the Pâte sablée (French term for a delicate cookie-like crust)

    • 125g Unsalted butter
    • 80g Icing sugar
    • ½ tsp Vanilla flavour
    • 1 egg, 60g
    • 200g Plain flour
    • 40g White almond powder
    • ½ tsp Salt

DIRECTIONS:

  1. Preheat oven at 200°C.
  2. Roll out the pastry on lightly floured surface, 3 mm thick and cut 12 rounds of pastry about 10 cm in diameter.
  3. Line French tartlette pan with rounds of pastry, trimming away any excess using a rolling pin.
  4. Prepare almond filling : in a bowl of your stand mixer, whisk soft butter with sugar, almond powder and bitter almond extract until very light and fluffy – add eggs little by little, then flour and cream in a steady stream and continue to whisk until it doubled in volume.
  5. Spread 1 tablespoon almond filling on the bottom of the tartlet mould (you can do a second tray with the remaining filling).
  6. Bake in the lowest part of the preheated oven for 20 or until golden brown.
  7. Take tartlets out of the pan and let them cool out on a wire rack.
  8. Decorate your almond tartlets with colour berries, kiwi or grapes.

    *For the Pâte sablée

  9. In a stand mixer, mix butter and icing sugar using a flat beater, until creamy.

  10. Add vanilla flavour, salt and egg. Mix well on medium speed.

  11. Sift the flour and almond powder into butter/egg cream, then mix just until the dough comes together.

  12. Remove dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.

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Cream Cheese Brownie

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22
Jul

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Cream Cheese Brownie

by Philia Ng

Learn to make these deliciously healthy Air Fried Seaweed Chips and snack on it throughout this Chinese New Year without having to worry about the calories!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 250g Cream cheese
  • 80g Icing sugar
  • 1 tsp Vanilla essence
  • 55g Egg
  • 125g Chocolates feves ( 55%- 70%)
  • 125g Golden churn unsalted butter
  • 40g Brown sugar
  • 110g Eggs
  • 65g Plain flour

DIRECTIONS:

  1. Melt chocolate, butter and sugar over a pot of simmering water.
  2. Add in the eggs and mix well.
  3. Add in the flour to combine well.
  4. Cheese Layer: Whip the softened cream cheese and sugar until fluffy than add in the eggs and vanilla essence and combine well
  5. Pour the brownies batter into a pan.
  6. Pour the cheese layer on top and level it well.
  7. Bake at 170 degree Celsius for 35 mins.
  8. Variations: You may omit the cheese layer and topped with marshmallows, any roasted nuts of your choice.
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Lemon Drizzle Cake

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22
Jul

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Lemon Drizzle Cake

by Thripti Hinduja

Impress your guests with this toothsome treat for your next tea party. You can whip up this delicious and easy Lemon Drizzle Cake recipe in no time!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 30 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • 90 g Unsalted butter
  • 120 g Caster Sugar
  • 1 no Lemon Zest
  • 2 Eggs
  • 50 g Sour Cream
  • 1 tsp Vanilla Extracts
  • 1/8 tsp Salt
  • 70 g Plain Flour
  • 25 g Cake Flour
  • 1/4 tsp Baking Soda
  • 1 no Lemon Juice (Crunchy Glaze)
  • 55 g Granulated Sugar (Crunchy Glaze)

DIRECTIONS:

  1. Cream the butter and the sugar together until light and fluffy.
  2. Add in the eggs one by one until fully incorporated.
  3. Mix the sour cream and the vanilla extract. Do not over beat at this point or the mixture might split.
  4. Sift in the dry ingredients and mix until smooth.
  5. Pour the batter in a 6 or 7″ baking tin lined with parchment paper and greased with a little butter.
  6. Bake at 170 C for 25-30 minutes or until a skewer inserted comes out clean.
  7. As soon as the cake is out of the oven, prick it all over with a skewer or tooth pick.
  8. Mix the lemon juice with the granulated sugar for a minute and then brush it all over the
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Classic Chocolate Chip Cookies

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22
Jul

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Classic Chocolate Chip Cookies

by Philia Ng

Who can resist cookies especially so when they taste so much like those from popular cookie shops? Now you can make them at home, hand-made from scratch – they are a breeze to make! These cookies are good for a couple of weeks in an air-tight container and you can even sandwich them with vanilla ice cream anytime you want a delicious treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 80pcs

INGREDIENTS:

  • 200g Unsalted Butter
  • 150g Castor Sugar
  • 150g Light Brown Sugar
  • 3 Eggs
  • 390g Plain Flour
  • 1¼ tsp Baking Soda
  • 250g Mini Chocolate Chips

DIRECTIONS:

  1. Cream the softened butter and sugar together until just combined and not fluffy.
  2. Add in the eggs and mix well.
  3. Add in the plain flour and baking soda.
  4. Lastly, add in the chocolate chips and mix well.
  5. Using the Nordic Ware Cookie Dropper, scoop onto the baking tray and space out evenly and bake it at fan mode oven at 180° for 20 min or until golden brown.
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Garlic and Rosemary Focaccia

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22
Jul

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Garlic and Rosemary Focaccia

by Thripti Hinduja

This beautiful Italian focaccia is packed with garlic and rosemary. It tastes amazing by itself and even better when served alongside spaghetti!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 8-10

INGREDIENTS:

  • 11/4 cups of Water (Dough)
  • 2 tbsp Olive Oil (Dough)
  • 1 tsp Sugar (Dough)
  • 11/2 tsp Salt (Dough)
  • 1 tsp Minced Garlic (Dough)
  • 1 tbsp Chopped Rosemary (Dough)
  • 3 cups Bread Flour (Dough)
  • 2 tsp Instant Yeast (Dough)
  • 2 tbsp Olive Oil
  • 1 tbsp Rosemary, chopped
  • 1 tsp Garlic

DIRECTIONS:

  1. Add all dough ingredients except the rosemary in the order mentioned and select the dough cycle.
  2. When the cycle is complete punch down the dough and remove it from the bread pan.
  3. Stretch and push the dough onto a lightly greased shallow baking pan. Cover with a clean tea towel and allow it to rise in a warm place for 30 minutes or until double in height.
  4. With your fingers make indentions I the dough to give is a dimple effect.
  5. Stir the topping ingredients together and brush the top of it.
  6. Bake at 220 C for 15 mins – 20 mins or until the crust is browned. 
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Tofu Cheesecake

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22
Jul

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Tofu Cheesecake

by Trish Yee

Looking for a healthy Cheesecake recipe? Than you got to try this light, silky smooth Tofu Cheesecake that is nutritious and delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 270 mins Serves : 6-8

INGREDIENTS:

  • 120g Digestive biscuits (Base)
  • 70g Butter, melted (Base)
  • 150g Silken tofu (Filling)
  • 125g Cream cheese (Filling)
  • 80g Greek yoghurt (Filling)
  • 25g Butter, melted (Filling)
  • 50g Icing sugar (Filling)
  • 30g Milk (Filling)
  • 20g Hot Water
  • 11/2 tsp Powdered Gelatine

DIRECTIONS:

  1. Prepare a 6 inch spring form pan by lining the base with baking paper.
  2. In a food blender, blend the biscuits until they resemble fine breadcrumbs.
  3. Transfer the crumbs into a bowl and stir in the melted butter. Press the crumbs onto the base of the pan, making sure it is as even as possible. Leave it in the fridge for at least 10min to set the base.
  4. Place all the ingredients for the filling into a food processor and pulse a few times to get a smooth mixture.
  5. In a small bowl, combine the gelatine and hot water and stir thoroughly until all the gelatine has dissolved.
  6. Add the gelatine to the filling and blend to incorporate thoroughly.
  7. Pour the filling through a sieve over the base. The sieve helps to remove any air bubbles.
  8. Place the cheesecake into the fridge and let set for at least 4 hours, preferably overnight.
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Chocolate Peanut Butter Crème Brulee

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22
Jul

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Chocolate Peanut Butter Crème Brulee

by Mimi Wahadi







These indulgent Crème Brulees are deliciously decadent with Chocolate Peanut Butter!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 240 mins Ready in : 250 mins Serves : 6

INGREDIENTS:

  • 50g Sugar
  • 2 no. Egg yolks
  • 150ml Whipping cream
  • 85g Chocolate coverture
  • 5g Peanut butter






DIRECTIONS:

  1. Whisk sugar and egg yolks till well mixed and thicken.
  2. Slowly pour hot cream that has been boiled into egg mixture still beating till well combined.
  3. Place the entire mixture into the saucepan and set over medium heat, stir till sauce thickens, and add chocolate & peanut butter until well combined. Do not over boil. Pour into aluminum cup and chill for at least 4 hours.
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Healthy Egg White Marbled Butter Cake

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22
Jul

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Healthy Egg White Marbled Butter Cake

by ToTT

Satisfy your cake craving with this healthy Egg White Marbled Butter Cake recipe by Chef Julie! Moist and buttery, the hunt for the perfect Butter Cake is over!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • Group 1 – Beat Together
  • 150 g Creamy Butter
  • 110 g Fine Sugar
  • 1 tsp Vanilla Paste
  • Group 2 – Mix Together
  • 180 g Egg White
  • 50 g Fine Sugar
  • Group 3
  • 200 g Cake Flour
  • 150 g Evaporated Milk
  • 1 tsp Coffee paste
  • 1 tsp Nescafe Coffee

DIRECTIONS:

  1. Cream butter & sugar (Group 1) till fluffy. Add in vanilla paste.
  2. Add in flour & milk (Group 3) alternately in 4 portions.
  3. Whisk the egg-white & sugar (Group 2) till soft peak.
  4. Mix 1/3 of the mixture with the coffee paste (Group 3).
  5. Spoon a big ladle of plain mixture into the middle of the cake tin follow by another big ladle of coffee mixture in the middle of the cake tin. Repeat till all mixture has completed. Starting with plain and ending with plain mixture.
  6. Bake at 170ºC for 40mins till golden brown.
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Honey Earl Grey Tea Loaf

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22
Jul

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Honey Earl Grey Tea Loaf

by Julie Yee

Super light, moist, and mildly sweet, this Honey Earl Grey Tea Loaf is the perfect addition to a morning cup of tea or coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 150 mins Ready in : 40  mins Serves : 12

INGREDIENTS:

  • 200g Bread flour
  • 130g Cake flour
  • ½ tsp Milk powder
  • 5 gm Salt
  • 11g Instant yeast
  • 3 tbsp Honey
  • 1 no. Egg
  • 100ml Earl grey tea
  • 75g Butter

DIRECTIONS:

  1. Place all ingredients (except oil) into kneading bowl. Knead until it forms a dough.
  2. Add butter and continue knead till the dough can be stretched to form a “window panel”. Cover and leave aside to rest for about 30mins.
  3. Turn dough out onto a well-floured work surface. Divide dough into 4 long logs and twist it and place in the Loaf Tin.
  4. Leave to proof till double.
  5. Before baking, egg wash it. Bake in preheated oven at 180°C for 20mins.
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Pineapple Tarts

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22
Jul

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Pineapple Tarts

by Vivian Pei

With Chinese New Year just around the corner, bake these delightful Pineapple Tarts by Chef Vivian Pei to share with friends and family! These treats are so good you’ll want to keep popping them into your mouth! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 15 mins Ready in : 75 mins Serves : 6-8

INGREDIENTS:

  • For the pineapple filling
    • 2 pineapples, peeled and sliced
    • 1 cup sugar (more or less depending on how sweet pineapple is)
    • 1 tbsp lemon juice
    • 1 cinnamon stick
    • 4 cloves
    • 1 star anise

    For the pastry

    • 400g plain flour
    • 50g cornstarch
    • 80g icing sugar
    • ¼ tsp salt
    • 50g finely grated cheddar cheese
    • 250g cold, unsalted butter, cubed
    • 3 egg yolks
    • 3 tablespoons ice water

    Glaze

    • 1 egg yolk
    • 1 tsp water

DIRECTIONS:

         To make the filling

  1. Grate the sliced pineapple and drain out excess liquid.

  2. Put the pineapple, sugar, and lemon juice into a heavy-based saucepan and bring to a boil.

  3. Add the spices, turn down the heat and let it simmer for as long as it takes for jam to thicken, usually 45 minutes or so. You need to keep stirring to make sure the jam does not catch and burn. When ready, the jam will be quite thick and dry and easily rolled into a ball.

  4. Fish out the spices and roll the jam into balls to fit your mould.

    To make the pastry:

  5. Sift flour, cornstarch, sugar and salt into a medium sized bowl. Gently mix in the grated cheese.

  6. In a large mixer bowl, cream the butter and powdered sugar just until blended, being careful not to over mix.

  7. Add the egg yolks one at a time, mix well after each addition.

  8. Add the dry ingredients and fold in with a spatula until most of the flour is incorporated. Sprinkle in the ice water and knead gently to combine.

  9. Turn the tart dough onto a sheet of plastic wrap and flatten into thick disk. Let the dough rest in the refrigerator for about 30 minutes.

  10. Preheat the oven at 180°C. Roll the dough out on a lightly floured surface to desired thickness, about 5mm. Stamp out with the desired cutter.

  11. Place the stamped out dough on a baking silicon mat. Fill the centre with pineapple jam balls.

  12. Glaze with the egg wash and bake for about 15 minutes or until light golden in colour.

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