DIRECTIONS FOR TART CASE:

1. Cream Group A until light and combine.
2. Add in Group B and combine well.
3. Add in Group C until dough is form, cling wrap and chilled until it is firm to handle.

DIRECTIONS FOR JAPANESE ALMOND CREAM:

1. Cream Group A until combine.
2. Add in Group B and mix well.
3. Add in Group C and combine well.
4. Pour this into the tart shell and bake it at 180 degree celcius non fan for 25 minutes or until golden brown.

DIRECTIONS FOR JAPANESE VANILLA BEAN CUSTARD CREAM:

1. Boil Group A and until sugar melted.
2. Mix Group B together and pour in Group A and combine well.
3. Return the mixture to the pot and cook until the mixture is thicken.
4. Add in Group C and Group D and combine well.
5. Leave aside to cool for later use.
6. Decorate the tart with your favourite fruits!

DIRECTIONS FOR LEMON MILK SPONGE

1. Pre-heat oven to 19-C.
2. Sift cake flour and green tea powder and put aside.
3. Warm up the butter and milk. Do Not Boil!
4. Whisk yolk and sugar till pale. Slowly add the siftly flour, followed by the warm milk and butter mixture.
5. In a clean mixing bowl, whisk egg white and gradually add the sugar till medium peak meringue is form.
6. Gently fold the meringue into the beaten egg yolk mixture.
7. Tip the batter into a greased baking tray and line with baking parchment.
8. Zest the lemon skin with a Microplane grater over the top.
9. Bake at 190C for approximately about 10-12 minutes.

DIRECTIONS FOR LEMON CURD

1. In a bowl whisk the whole eggs.
2. Sieve the egg and combine it with sugar.
3. In a pot, combine unsalted butter and lime juice and heat up to a gentle boil.
4. When mixture starts to boil, slowly whisk in the eggs and sugar mixture.
5. Whisk continuously until thicken.
6. Lastly add the zest.
7. Cool down over ice bath.

DIRECTIONS FOR CREAM CHEESE FILLING           

1. In a mixer bowl beat the cream cheese and icing sugar till smooth.
2. Add in the whipping cream and continue to beat it till light and fluffy.
3. Chill before use.

DIRECTIONS

Preheat oven to 180°C

1. Combine butter and sugar in a mixing bowl.
2. Using the paddle attachment, cream the mixture till light and fluffy.
3. Mix the yogurt, earl grey tea and vanilla together.
4. Sift all dry ingredients together.
5. Once butter-sugar is well creamed, add egg and cream till fluffy.
6. In alternate additions on low speed, add the half of the dry ingredients and then half of the wet ingredients. Repeat till fully combined. Do not over mix.
7. Fill cupcake liners till close to ¾ full.
8. Bake for 12-14 minutes till a skewer comes out clean.

* This cupcake keeps up to 3 days at room temperature.

DIRECTIONS:

1. Heat oven to 180C. Grease and line a Swiss roll tin with baking parchment. Bear the eggs and sugar together with an electric whisk for about 5 minutes until thick and creamy.
2. Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 9 minutes.
3. Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment; allow cooling then cutting into half.
4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Take from the heat and cool 5 minutes before stirring tin the syrup and 5 tbsp cream. Bear in the icing sugar until smooth. Whisk the reaming cream until it holds its shape. Unravel the cake, spread the cream over the top, and then carefully roll up again into a log.
5. Spread the icing over the log and branch and then use a fork to mark the icing to give the effect of tree bark. Sift snow powder over to resemble snow, and decorate with holly.