Thursday, October 23, 2014

Sonia's melt-in-your-mouth pineapple tarts

Hi guys , it's Anne ! Remember me ?! lol

No , I'm not spending my time at the #OccupyMongkok rally . Heh ! 

Anyway , here's one fool-proof recipe . Sonia was not exaggerating about her melt-in-the-mouth pineapple tart ! I've made several batches of these last Chinese New Year and everybody loved it . I've been hankering over these tarts for weeks and even made the filling 4 days ago but just too lazy to bake until now ugh !  

What I love about this recipe is the dough , it's really easy to handle and no matter how you manhandle it , the tart will still be buttery .

Now , making the pineapple filling is another matter . Of course , you can still buy it , baking supplies shops here are selling pineapple filling all-year round . The taste though , in my opinion , of the store-bought one is plasticky . But once you tried making the filling yourself , the second or the 10th time will be a breeze , just be on the lookout once the mixture boils .

Don't worry if I fall off the grid , again , next time , the weather here is ideal for lazing around hee hee ! 

Recipe adapted from Sonia / Nasi Lemak Lover

Makes 34 , 1 2/3 x 2/3-inch tarts ( 15 grams dough and 10 grams filling each ) 

175 grams salted butter , softened 
70 grams condensed milk 
1 large egg yolk
255 grams all-purpose flour 

1 egg , beaten then strained . for glazing 

* Place butter and condensed milk into a large bowl , beat over medium speed until light and fluffy .  Add in the yolk and beat until just combined then add in the flour , mix until well combined . 

* Preheat oven to 175°C .

* Weigh dough and filling , 10 grams filling and 15 grams dough . Flatten dough into circle , about 2 inches in diameter , place filling and roll dough to seal , place into the baking sheet . You can form it into a small ball , square or rectangle , use a pairing knife or a scraper to make a shallow cut ( crisscross pattern ? ) on top . Brush top with egg wash .

* Bake for 20 to 22 minutes or until top is golden brown . Let cool in the pan before removing .

* If using a counter top oven , place baking sheet on the second highest rack when baking the tarts .

Pineapple filling : 

Yield : 360 grams

1 pineapple / 985 grams peeled weight , puréed
150 grams granulated sugar , adjust accordingly

* Place puréed pineapple in a wok or a large pan and cook over medium-high heat , stirring from time to time ( mixture will splatter madly so put on the cover ) for 25 minutes . Once the mixture turns a bit dry , add in the sugar ( it will splatter again for few minutes ) and continue to cook for another 15 minutes , stirring from time to time or until mixture is thick .

* Transfer mixture into a bowl and let cool completely before using . 

Tuesday, September 23, 2014

Apple-pecan cheesecake

There is a nip in the air , a cool 25°C in the morning  but come noontime , it'll another hot day *sigh* I hope winter will come early here , I'm really fed up with you , summer ! 

I used the last of my cream cheese and one of the few times that it haven't got a chance to develop molds yet hee hee ! Planning on using it for another recipe of cream-cheese filled apple cake but don't have enough apples and eggs on hand . 

I've been wanting to make this cheesecake for quiet sometime but I always forget to buy pecans . This decadent treat appears during autumn/fall where apples are abundant . But don't worry , you can make this anytime , anywhere and whenever you have the urge . Definitely a nice change to the same old , same old blueberry/cherry/strawberry cheesecake ! 

Crust : 

90 grams gingersnaps , finely crushed 
20 grams unsalted butter , melted 

Filling :

235 grams cream cheese , at room temperature
90 grams caster sugar
150 ml soured cream , at room temperature 
1 large egg , at room temperature
1/2  teaspoon vanilla extract

Topping : 

1 Granny Smith , peeled , cored and roughly chopped 
50 grams toasted pecans , roughly chopped
1/4 teaspoon ground cinnamon 
1 1/2 tablespoon vanilla sugar or raw/granulated sugar

* Grease a 6-inch square pan and line the bottom with a parchment paper , grease the parchment as well  . 

* Mix crushed gingersnaps and butter ; press the mixture evenly into the bottom of the pan , put pan in the freezer for 20 minutes . 

* Preheat oven to 160°C . 

* Place the cream cheese and sugar in a medium mixing bowl , beat over medium speed until light and smooth . Add in the cream and beat well until well combined ; add in the egg and vanilla , beat until just combined . Pour into the pan and gently drop the pan twice or thrice on the counter top to remove air bubbles . 

* Combine the ingredients for the topping , mix well  ; spoon mixture evenly on top of the cream cheese filling .

* Bake for 35-40 minutes . Let cheesecake cool inside the oven for 30 minutes , leaving door slightly ajar . Chill at least 4 hours or overnight before consuming .

This post is linked to the bloghop event , Little Thumbs Up , organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . This month's APPLE theme is hosted by Kit of I Lost in Austen