Tuesday, November 11, 2008
Selamat Pengantin Baru

"Selamat Pengantin Baru" to my nephew & his lovely wife. They had their akad nikah last Friday night.

Semoga jodoh kamu berdua berkekalan hingga ke syurga. Amin.

I contributed a fruit tart for the hantaran.

Sweet Short-crust Pastry

By Donna Hay's Modern Classics 2

Ingredients (serves 8)

2 cups plain flour

3 tbsp caster (superfine) sugar

150g cold butter, diced

2-3 tbsp iced water

1 beaten egg for glazing

Method

1. Place flour, butter and sugar in a bowl and rub in until mixture resembles bread crumbs.

2. Add in iced water to form a smooth dough and knead until just combined.

3. Wrap in cling film and refrigerate for 30 minutes.

4. Roll out pastry on a lightly floured surface until 3mm thick.

5. Place in 22cm (9 inch) tart or flan tin and prick base using fork.

6. Line with non-stick baking paper and fill with baking beans or weight.

7. Bake in a preheated oven of 180 deg c for 10 mins.

8. Remove beans and paper and glaze with beaten egg.

9. Bake for a further 10 mins until crust is golden brown.

Creme Patissiere

Ingredients

2 cups (480ml) milk

1 tsp vanilla extract/essence

4 egg yolks

1/3 cup caster (superfine) sugar

1/3 cup cornstarch (I used custard powder)

Method

1. Place milk and vanilla extract/essence in a saucepan over medium high heat and bring to a boil.

2. Set aside.

3. Whisk together egg yolks and caster sugar in a bowl until thick and pale.

4. Add in cornstarch and whisk to combine.

5. Place a piece of non-stick baking paper or plastic wrap directly on the pastry cream and set aside to cool.

6. Spoon onto tart shells and serve with fresh fruits of your choice.

* for the glaze, you can get the apricot glazing gel from Phoon Huat. add abt 1-2 tbsp hot water to the gel and brush onto the fruits. Otherwise, combine strawberry jam + hot water. Mix well and put thru' a fine sieve to obtain glaze. *



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