INGREDIENTS (PASTRY)
recipe shared by my friend M
240g flour, pinch of salt
50g butter
1tsp lemon juice mixed with 150ml water
180g pastry margarine
Method:
1. Get ready all the ingredients
2. Place flour and salt into a mixing bowl and mix well. Rub in butter until resembles bread crumbs.
3. Add in lemon juice and water, knead for about 5 minutes to form a smooth dough.
4. Cover with cloth and rest for 30 minutes
5. Roll out dough into 1cm tick and oblong shape. Then roll the pastry margarine to just under 2/3 the size of the oblong.
6. Place pastry margarine to cover 2/3 of the dough.
7. Fold the empty 1/3 portion over 1/3; Then fold up the other end 1/3to form 3 layers;
Roll out into an oblong again;
8. Repeat (no.7), 3-4 times (rest for 15 minutes after each folding and rolling).
9. Puff pastry to be used
10. Roll out the pastry to rectangular shape about 3 mm thick. Roll it up like Swiss roll.
50g butter
1tsp lemon juice mixed with 150ml water
180g pastry margarine
Method:
1. Get ready all the ingredients
2. Place flour and salt into a mixing bowl and mix well. Rub in butter until resembles bread crumbs.
3. Add in lemon juice and water, knead for about 5 minutes to form a smooth dough.
4. Cover with cloth and rest for 30 minutes
5. Roll out dough into 1cm tick and oblong shape. Then roll the pastry margarine to just under 2/3 the size of the oblong.
6. Place pastry margarine to cover 2/3 of the dough.
7. Fold the empty 1/3 portion over 1/3; Then fold up the other end 1/3to form 3 layers;
Roll out into an oblong again;
8. Repeat (no.7), 3-4 times (rest for 15 minutes after each folding and rolling).
9. Puff pastry to be used
10. Roll out the pastry to rectangular shape about 3 mm thick. Roll it up like Swiss roll.
11. Chill until firm
INGREDIENTS (FILLING)
INGREDIENTS (FILLING)
recipe from Alex Goh’s Irresistible Pastry
200g Whipping cream
300g Milk
80g Sugar
3 Eggs
3 Egg yolks
¼ tsp Vanilla essence
Method:
- Cook whipping cream and milk until 70 degree C, stir in sugar and cook until the sugar dissolves.
- Add it into the beaten eggs and egg yolks. Mix until well blended lastly adds in the vanilla essence.
- Set aside to cool.
300g Milk
80g Sugar
3 Eggs
3 Egg yolks
¼ tsp Vanilla essence
Method:
- Cook whipping cream and milk until 70 degree C, stir in sugar and cook until the sugar dissolves.
- Add it into the beaten eggs and egg yolks. Mix until well blended lastly adds in the vanilla essence.
- Set aside to cool.
ASSEMBLY TO BAKE:
- Divide the pastry into small portions. Flatten into the pastry moulds.
- Pour the filling into the pastry tarts
- Then bake at 220C for 20 – 25 minutes.
Other pictures:
