Egg Tart

The egg tart or egg custard tart  is a kind of custard tart pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked. 

It is listed at number 16 on World's 50 most delicious foodscomplied by CNN Go in 2011

Blueberry Crumble with Vanilla Sauce

Banoffee Pie

Recipe Banoffee Pie http://maejj2.blogspot.com/2008/10/banoffee-pie.html

Strawberry Tart

Thank you to The Littleteochew for sharing her wonderful recipe again after I tried her pineapple tart for CNY. My tart still not perfect as original, It's too thick. Also another mistake after I press the dough into the tart mold and I forgot to chill, I was bring to bake straight away. I though because of this point make my tart the outside not look delicate as original, but I'm still happy with this tart, it's came out a delicious and my family like it.  

Mocha Cheesecake

I have to thanks to Dynn, (my sis-in-law) She emails me this link http://womansday.ninemsn.com.au/
I'm look through it and got a few interesting recipe. One of it is this one “Mocha Cheesecake”.

The reason why I like to make this was; 1st my oven can’t bake right now, it’s heat element on top does not working, I’m thinking whether to buy new one or repair, my oven was nearly 10 years old hahaha, 2nd I had left over cream cheese from last time when I made Carrot Cake for my daughter’s birthday and the last thing was I also had left over coffee biscuit a lot since early this year.

So the ingredients are all I had why not tried! After I made it and let my family tried, my children’s said it’s a nice cheesecake; my son eat most of it.

      

Chicken Pie

For Pastry :

• 2 cups all purpose flour
• 1 Tbsp sugar
• ½ tsp baking powder
• ½ tsp salt
• 2/3 cup unsalted butter, cut into pieces and chilled
• 1 egg
• 4 to 5 Tbsp milk

Method:

1. For pastry, combine flour, sugar, baking powder and salt. Cut into butter until an even, crumbly texture.
2. Whisk together egg and 3 Tbsp milk. Add to dough and mix until dough comes together, adding additional milk if needed.
3. Shape dough into a disc, wrap and chill for 30 minutes.

1. Preheat oven to 350° F. Roll out two thirds of pastry to less than ¼-inch thickness on a lightly floured surface.
2. Line an 8-inch springform pan or pie pan carefully, letting pastry hang a little over the sides.
3. Roll out remaining one third of dough large enough to cover top of pan.
4. Fill pan with Chicken filling and brush edges of pastry with egg wash.
5. Place disc of pastry to cover the chicken and seal edge, trim and crimp.
6. Make holes in pastry with a fork or scissors and brush with remaining egg wash.
7. Bake for 30 to 35 minutes, until pastry is a rich golden brown.
8. Let pie rest for 20 minutes before removing from the pan.

For the Pastry I got the original recipe from TV show "Sugar" by Chef Anna Olson from http://www.asianfoodchannel.com/ . Thank you to Chef Anna Olson for sharing her grade recipe.

Cook and Photo by MaeJJ