DIRECTIONS: 

          For the basic Pâte Sucrée

1. Using an electric mixer, mix the butter and icing sugar until creamy – add the vanilla pulp, salt, almonds, mix again, than add the egg and mix well. Sift the flour into the butter/egg cream, and then mix just until the dough comes together.

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

   For the Tartlette Shell

3. To line the tartlet shells: roll out the pâte sucrée to 5 mm thick. Cut 10 cm circles from the dough and with a spatula put it over the moulds and line them.

4. Trim the excess dough by pressing the rolling pin on the border of the tartlet moulds, in order to cut it off. Refrigerate for some hours.

   For the Almond Filling

5. Preheat the oven at 200ºC.

6. Whisk the soft butter with sugar, almond powder, vanilla pulp and the bitter almond extract until very light and fluffy – add the eggs one per one, then the flour and the cream in a steady stream and continue to whisk until it doubled in volume.

7. Spread the almond filling on the bottom of the tartlet mould, add some frozen sour cherries and sprinkle the tartlets with some almond flakes.

8. Bake in the lowest part of the preheated oven for 25 to 30 minutes or until golden brown.

9. Take the tartlets out of their mould and let them cool out on a tray. Dust them with icing sugar.

DIRECTIONS:

1. Preheat oven to 180°C.
2. Put pitted dates and water in a saucepan and bring to boil. Thereafter, turn off heat.
3. Add bicarbonate of soda; allow to cool
4. Cream butter and sugar until light and fluffy.
5. Add egg.
6. Add in sifted flour and then date mixture and mix until combined.
7. Pour into ramekins and bake for 20 minutes
8. Allow to cool completely in ramekin.
9. Turn the cake out unto serving plate.

DIRECTIONS:

          Pastry

1. Pre-heat oven to 200°C.

2. Place flour, salt, sugar and cocoa in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that just comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes.

   Ganache Filling

3. Chop chocolate in a food processor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, tip chocolate onto butter. Turn off heat and stir occasionally until chocolate and butter have melted. Keep bowl on saucepan until ready to use.

   Cherry Port Jelly

4. Pour port and sugar into a saucepan over medium heat, stir until sugar has dissolved. Boil for 5 minutes, remove from heat. Soften gelatine in cold water, squeeze out excess water and add gelatine to warm port mixture, stir until dissolved, strain and keep warm until ready to use.

   Raspberry Puree

5. Place raspberries, sugar and glucose into a small saucepan and heat until liquid. Sieve out seeds.

   Cream

6. Whip cream with icing sugar and vanilla bean seeds to soft peaks.

DIRECTIONS:

1. Preheat your oven to 180⁰C. Line two baking sheets with greaseproof paper.
2. Place the flour, spices, baking powder and sugar in a food processor and blitz for 20 seconds. Add the cheese and ikan bilis and pulse until roughly combined.
3. Add the butter and blitz until a dough is formed. You may need to add a tablespoon of cold water.
4. Roll the dough out between 2 large plastic sheets until 3mm thick. Using different shaped cookie cutters, cut out cookies and bake for 10-15 minutes or until lightly golden.
5. Alternatively, you can sandwich the cookie dough with the ikan bilis filling. To do this, place the ikan bilis, all spices and sugar in a food processor and blitz until the mixture resembles fine breadcrumbs. Remove and set aside. Then blitz the flour and baking powder for 10 seconds, add the butter and cheese in the food processor and blitz for 20 seconds. While the motor is running, add 1-2 tablespoons of water until the dough comes together. In warmer climates, you may not need as much water.
6. Roll the dough out between 2 large plastic sheets until 4 mm thick. Sprinkle the filling over half the the dough. Fold the other half over the top and roll to about 2-3mm thick. Using different shaped cookie cutters, cut out cookies, place on the baking sheet and bake for 10-15 minutes or until lightly golden.
7. Note: To obtain a finely grated finish, place the cheese in the freezer until it’s hard, then grate. Or, blitz in a food processor until coarsely ground. In warmer climates, to make it easier to cut out the dough, cool the rolled out dough in the fridge/freezer beforehand. Most dried ikan bilis are slightly salted. If they are not, add a pinch or so of salt into the mixture.
8. Option: The ikan bilis filling can be easily substituted with dried prawns. Ensure they are deep-fried until crispy before using.

DIRECTIONS:

1. Preheat the oven to 180C. Butter and line a tin with baking paper. (5″ square pan )
2. Melt the butter and the chocolate together over a baine Marie.
3. Take the chocolate mixture off the heat and stir in the sugar.
4. Next add in the egg and mix well.
5. Sieve the cocoa and the flour directly into the bowl and stir to combine.
6. Pour the mixture into the prepared baking tin. Bake for 20 min or until a skewer inserted comes out with a few moist crumbs attached to it. Cool completely before demoulding and cut it into squares.

DIRECTIONS:

         For the Tart Shell Dough

1. Prepare the workstation.

2. Scale the ingredients.

3. Mix well icing sugar, cake flour and bread flour.

4. Cut in cold butter to form mealy texture.

5. Finish off by adding eggs to form a dough.

6. Set aside in the chiller till firm enough to be rolled out.

7. Par-bake at 180ºC.

   For the Raspberry Chocolate Filling

8. Prepare the workstation.

9. Scale the ingredients.

10. Melt together chocolate and butter.

11. Add in sugar and egg and blend well.

12. Coat the bottom of the par-baked tart shell with raspberry jam.

13. Pour chocolate mixture into tart shell and insert a few fresh raspberries into the filling.

14. Bake at 160ºC until cooked.

15. Brush phyllo dough with clarified butter and coat lightly with icing sugar.

16. Bake at 160ºC until golden brown.

17. Cool down tart and phyllo dough.

18. Cover the top of the tart with phyllo dough and decorate with fresh raspberries and decorating sugar.

19. Serve immediately.

     

DIRECTIONS:

1. Preheat the oven to 150ºC.
2. Whisk the egg whites with the salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you’ve got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.
3. Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.
4. Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
5. Put into the oven bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. Transfer them, on their baking parchment, to wire racks.
6. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place fruit on top. Dust with icing sugar.

DIRECTIONS:

1. Sift Group1(Flour, Baking Powder & Black Sesame Seeds) together.
2. Beat egg white till soft peak with sugar, add in egg yolk & vanilla (Group 2)
3. Whisk till thick & ribbon stage
4. Pour in the warm Soya Bean milk & whisk for another few seconds.
5. Fold sifted flour.
6. Mix the warm oil with a scoop of batter then pour back into the mixing bowl and fold well.
7. Bake at 180C for 20mins.
8. Cover with a clean wet towel till use.

   Sesame Hokkaido Chantilly Cream

9. Whip cream with condensed milk till soft peak.
10. Add in Sesame seeds and fold gently.
11. Sandwich cream between the 2 layers of cake.