Tuesday, 15 August 2017

Lemon Tart with Lavender Cream Cheese Frosting



When life is sour like lemons, make a lemon tart to beat those weekday blues and cure every nasty emotions in your system. Sometimes dessert makes everything better. I mean not sometimes but MOST of the time. There goes the famous saying: desserts is stressed spelt backwards.


In celebration of my brother in law’s birthday, I decided to bake him a “bigger” lemon tart. Not very much bigger. I’ll say about 3.5” bigger but at least, it’s significantly noticeable and more presentable as a birthday “cake”. After a few subtle hints dropped here and there, I got it I got it. He wanted a bigger tart and he wanted it tangy. My sis ever once told me that maybe he is pregnant. After all who craves for sour stuff all the time. Hahha I can understand why because lemon tarts are tangy but not in an overpowering way. It does not make you cringe with every bite. I guess you just have to find the right balance. This lemon tart is baked. The crust is par baked for 10mins with weights on, after 10 mins, the weights are removed and crust is baked for another 20 mins. The lemon filling is then poured onto the baked crust and baked for another 25-30 mins until filling has set. This yields a really delicious lemon tart that is more solid and does not run when cut with a knife.


If you prefer the non bake kind of lemon tart or lemon curd tart which I would call it, you can get the recipe here. Both are equally delicious I promise. Just that the lemon curd tart has a crust that is baked but the filling is set overnight and not baked thus yielding a more custardy ( similar to the custard in a fruit tart). When cut with a knife, you get that custardy almost gooey filling. I have no personal preference btw the two, I just know that both are equally tasty.

I decorated the top of the tart with some cream cheese frosting, a sprinkle of dried lavender flowers and glazed fresh blueberries.


Lemon Tart ( Makes 1 8.5" Round tart )


Ingredients for crust:


187g all purpose flour
52g icing sugar
95g butter, cold and cubed
1.5 egg yolk
3/4 tsp lemon zest

Steps:


1) In a food processor, pulse flour and icing sugar until well mixed
2) Add in cold butter and pulse until mixture becomes crumbly
3) Add in zest and egg yolks and pulse till mixture comes together. If mixture is too dry, add in a little water to bind the dough till it comes into a ball.
4) Flatten dough and wrap with cling wrap
5) Refrigerate for 30mins to 1hr to set the dough


Ingredients for Lemon Filling:


62ml lemon juice
3 eggs
87g castor sugar
95ml whipping cream
1 tsp lemon zest

1) In a mixing bowl, whisk lemon juice, eggs, castor sugar and whipping cream until well mixed
2) Sieve mixture
3) Stir in lemon zest


Ingredients for Cream Cheese Frosting


60g cream cheese, RT
30g unsalted butter, RT
1/4 cup powdered sugar, sifted
Dried Lavender Flowers

1) Mix cheese, butter, sugar until light and fluffy
2) Mix in lavender flowers. 

Assembly of Tart:


1) Preheat oven to 160C.
2) Roll dough out on a lightly floured surface. I like to roll them between 2 pieces of cling wrap.
3) Press gently into tin and trim off excess pastry.
4) Use a fork to prick bottom of pastry with holes and return to fridge to set another 30 mins.
5) When dough is set, line the tart with foil and fill with rice or weights and bake for 10 mins
6) Remove tart from oven and remove the foil and bake for another 20 mins until lightly golden.
7) Remove from oven and pour in lemon filling and bake for another 25-30 mins until just set
8) Remove from oven and cool completely.
9) Pipe cream cheese using a round piping tip.



Other Recipes you might love: 





Lemon Curd Tart with Cherries (Click the Link Here)







Nutella Tart (Click the Link Here)


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Sunday, 13 August 2017

Fresh Cherry Crumble Tart



Cherries Cherries Cherries How I love you! Anybody have a soft spot for cherries? I certainly do. Everyone in our family does. We buy Cherries by the kilos because they are so yummy, healthy for you, cheap and it's the Cherry Season so you practically see them everywhere. If you supermarket hop from Giant, Jasons, Cold Storage and NTUC, cherries will be the first thing you see at the entrance. 



Fruity Crumbles are my absolute favourite dessert aside from cakes and ice cream. I can't tell you where exactly on a scale of 1-10 but I'm pretty sure it's on the far spectrum of the scale. I've made a couple of crumbles before but My Blueberry Crumb Bar  is to Die for. Amazing crumble, juicy fruits.. OMG. Give me more!


I use fresh fruits for most of my crumbles. That is to prevent the filling from getting too wet so when you cut the crumble the fruit layer sticks to the crust instead of the soupy mess. Toss the cherries with a little cornstarch before adding them to the crust layer. 


Top it off with your favourite vanilla icecream ( Or other flavors.. Go crazyy) and enjoy it warm :) BTW did i mention how buttery and crusty the crumb topping is. I couldn't stop myself from snacking on the crumbs after cutting up the slices. 


It's cherry season. What are you waiting for? Make some Cherry Crumb Bars now!

Cherry Crumble Tart (Makes a 6" square tray)


Ingredients 


85g Unsalted Butter, Melted and cooled to RT
1/4 cup castor sugar
1 1/8 cups all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp almond extract
1/8 tsp salt
1 cup fresh cherries, pitted and sliced into half ( Around 21 cherries)  ( Or other fruits like blueberries, apricots, peaches, apples etc)
3/4 tbsp cornstarch
Castor sugar ( for sprinkling)

1) Preheat oven to 170Deg Celcius
2) Line a 6" Square baking tin with baking paper and butter the sides so it wont stick
3) In a medium bowl, mix together cherries and cornstarch
4) In another bowl, stir together melted butter, almond extract and sugar
5) Add Flour, baking powder, baking soda, salt and stir with a fork until mixture resembles crumbs
6) Press 1/4 of the flour mixture into the prepared pan
7) Sprinkle cherries on top
8) Sprinkle remaining crumb mixture over the cherries and add some sugar over the top.
9) Bake for 25-30mins until crumble is golden brown on top.
10) Cool completely and serve with ice cream

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Sunday, 6 August 2017

Paw Petrol Cupcakes


Latest Cupcake Theme: Paw Patrol Cupcakes

Chocolate Cupcakes filled with ganache and topped with Paw Patrol fondant.


With so many designs, which is your favourite? Personally I cant decide so I have to have them all :) 

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Sunday, 30 July 2017

National CheeseCake Day

It's Never too late to Celebrate National Cheesecake Day! Our fellow foodies from different parts of the world, it's still 30th July!! Feel free to indulge in cheesecake in celebration of this dessert day!

I've eaten alot of awesome cheesecakes all over the world. Sometimes trying my hand at baking/making them- both non baked and baked versions. Gotta say that my top all time favourite Cheesecake recipes are ( in no particular order): 


Rainbow Cheesecake (No Bake) (Click for recipe)



Creamy Japanese Cheesecake (Click for Recipe)


Strawberry Cheesecake with Red Velvet Cookie Crust (Click for recipe)



Petal Rose Non Baked Cheesecake (Click for Recipe)



Enjoy guys! For more delicious dessert recipes. Click the tabs on top of the page :) 


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Japanese Rice Bowl with Torched Sous Vide Steak


We seldom have steak weekends but when we do, it’s massive. We had steak for 3 consecutive meals! 

Fish used to be a staple in our household ( It still is actually. You can say that Mummy promotes sort of a “healthy eating” lifestyle at home with her healthy dishes such as fish, tofu, vegetables and occasional appearance of beef, chicken, pork and seafood. Meals that involve slabs of steak are usually reserved for dine outs and special occasions rather than dine-ins.


Me and my sis grew up on Mum’s home cooked food but that said, we still love our red meat!! It’s even more fun now with the addition of the boys who can help clear up the “leftovers” ( I mean extra) meat that was prepared. 

This Japanese Beef bowl was inspired by Red Rock, a Japanese eatery in Tokyo that specialises in roast beef as well as steak. The first time we had it, we were hooked! We had it a total of hmm 8-9 times in our 2 trips to Japan. Amazing right. Who goes to the same restaurant 4-5 times on a vacation. Yup.. that’s us. 


The bowl consist of a layer of Japanese Rice, topped with Enoki mushroom onion gravy ( I use a mixture of Gyudon, teriyaki sauce, Teriyaki Honey and soy). I just added them to taste with an equal proportion of water. I guess if it’s too salty, you can add water and if it’s too diluted, just add more sauce. Depending on how salty or strong you want the flavor! I then sprinkled a little Mentaiko Furikake seaweed over ( This mix is rather salty.. you can get it in a packet at Liang court or the Japanese section of any supermarket). I use this mainly for aesthetic purposes. Haha Then of course the most important part…. The steak!

Sous vide steak cooked at 127deg C and seared for 15secs on each side. I then thinly slice the steak and added it to the bowl. Top with a mixture of tobiko mayo and torch till bubbly… You will love this part the most as it blends everything together.

Certainly a match made in heaven! Can’t wait to try this on other proteins! Hope you enjoy the recipe!


Japanese Rice ( Feeds 2 Pax) 


1.5 cups ( 225g) Uncooked Japanese Rice
250ml water


1) Put rice in a large bowl and rinse the rice. Discard the water immediately
2) Repeat this process 4-5 times.
3) Let the rice soak in water for 30 mins then drain completely
4) Transfer rice to rice cooker and add water.
5) Cook till ready



Sous Vide Steak


- 2 slab ribeye steak ( or sirloin or porterhouse or Tenderloin - depending on what kinda meat you want)
- Salt (to Taste)
-Black Pepper ( To taste)


1) Season Steak generously with salt and pepper on both sides
2) Heat up sous vide machine to the correct temperature. 125F in this case (For ribeye/ Sirloin) and 127F ( Tenderloin).
3) Place steak in a ziplock bag or vacuum sealer bag
4) Place bag into sous vide machine for about 45mins ( Ribeye and Sirloin which is about 1" thick) or 35mins ( Tenderloin which is about 1.5"-2" thick).
5) Remove steak from bag and set aside
6) Heat pan with 1 tbsp olive oil until smoking
7) Add steak and sear on each side for 15 secs until brown.
8) Remove steak and let set for 10mins before slicing
9) Serve over Japanese rice or just enjoy it plain!


Torched Tobiko Mayo


- Tobiko Roe ( or flying fish roe)
- Japanese Mayo

Mix some tobiko roe with japanese mayo. Spread it across the  cooked steak and torch the surface until bubbly when ready to eat.


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Thursday, 20 July 2017

2 tier customised cakes


A series of 2 tier customised cakes for the lucky Birthday recipients :) It's always nice to celebrate birthdays with a customised fondant cake of your desired theme! 


Mickey Mouse Cake for 1 year old Ansel



Golden State Warrior Cake for Benny's 21st Birthday



Spiderman Cake for Josh's cool 7th Birthday!! 

Hope you enjoyed the movie screening with your friends too! 



Wednesday, 19 July 2017

Lemon Curd and Cherry Tart


Two components to rave about in this one recipe- fresh cherries ( Whooohooo the season is finally here) and lemon curd ( tangy yummy curd). 
The last time I made a lemon tart, it received so much good feedback that I was amazed how a humble tart could actually please so many peeps ( Note: not really a fruit tart person but I could well do with it as long as it is a dessert) haha. 



Someone wanted it badly so I made it again. But this time round the curd was topped onto the tart and left to set in the fridge. If you like a more set lemon filling, you will love this version here where the entire filling and tart is baked together. For a more creamy custard like tart, the recipe below is perfect for you. 

Mummy bought a bag of cherries from the usual fruit seller. They were plump, sweet and had a bite to it. Oh how I love my cherries… especially when they are super fresh and cold. And because they look super bright and red, I felt it was a good addition to the lemon tart. So there you go a Cherry Lemon Curd Tart. 

Lemon Tart ( Makes 5" Round tart )


Ingredients for crust:

63g all purpose flour
17g icing sugar
31g butter, cold and cubed
1/2 egg yolk
1/4 tsp zest


1) In a food processor, pulse flour and icing sugar until well mixed
2) Add in cold butter and pulse until mixture becomes crumbly
3) Add in zest and egg yolks and pulse till mixture comes together. If mixture is too dry, add in a little water to bind the dough till it comes into a ball.
4) Flatten dough and wrap with cling wrap
5) Refrigerate for 30mins to 1hr to set the dough


Lemon curd


1/2 cup lemon juice
1 eggs
 1 1/2 egg yolks
75g caster sugar
50g butter, cubed


1) Combine all the ingredients in a heat-proof bowl and set it over a bowl of simmering water.
2) Stirring continuously, allow the butter to melt and the mixture to come together. At first the mixture is going to look strange and curdled but just continue stirring and when the butter is melted, switch to a whisk and whisk until the curd is thick and glossy.
3) Taste to ensure the curd is smooth and cooked through then remove from the heat.
4) Refrigerate until set or overnight 

Assembly of Tart


1) Preheat oven to 160C. 
2) Roll dough out on a lightly floured surface. I like to roll them between 2 pieces of cling wrap. 
3) Press gently into tin and trim off excess pastry. 
4) Use a fork to prick bottom of pastry with holes and return to fridge to set another 30 mins.
5) When dough is set, line the tart with foil and fill with rice or weights and bake for 15 mins
6) Remove tart from oven and remove the foil and bake for another 25 mins until lightly golden. 
7) Let tart cool completely before filling with the lemon curd
8) Decorate with fresh cherries :) 

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