Archive for the ‘Pies and Tarts’ Category


Fresh Fruit Tarts

March 2, 2008

Juicy + fresh + sweet tasting fruits FTW! Me and my family simply love fruits! 😀 After dinner, we will normally have our share of 2 servings per day, sometimes even more! Depending on what’s in stock in the fridge. 😛 Even during birthdays, we love fruity cakes… 8)

Yup! It’s my dearest daddy’s today! I’m all excited… Daddy is not much of a cake lover, so I have been cracking my brain, planning, flipping through cookbooks and hunting on websites for ideas! After much consideration I decided on Fresh Fruit Tarts! 😀

When I told mummy my “plan”, her main concern was that the tart base will go all soggy and wet due to the fillings and fruits. Therefore to overcome/counter this, I decided to melt some chocolate and spread a layer over the tart base. *wink* throw it into the fridge and the chocolate coats the base beautifully!

Next up, was the filling! The name of this recipe = Vanilla Pudding, generously shared in Kitchen Capers, by MaMaC. A recipe she grew up with~ =) According to her, “it can be serve with fresh fruits as a dietary supplement, or can by topped with whip cream and fruit preserves. and the quantity of the liquid can be reduced in accordance of the purpose for which this pudding is used.” Thanks MaMaC! It is really delicious and smooth!

Happy Daddy!! May you enjoy good health, wealth, happiness and LOTS n LOTS of BLESSINGS ALWAYS!


Tart Base: shortcrust pastry (makes two 16cm tarts)
150g plain flour
2 tablespoon sugar
80g butter
1 egg yolk
1 tablespoon water

Vanilla Pudding:
400 ml milk or any juice
3 leveled tablespoons of corn starch
5 tablespoons of sugar (more if citric fruits are used)
2 eggs
3 tablespoons of unsalted butter
Vanilla (if other flavors are used, exclude this)
Little of lemon or orange peel

400g of Fresh fruits (red, green grapes, Kiwis, Strawberries, Mangoes etc)

50g Chocolate (melted)


Tart Base:

  1. Preheat oven to 180 Degrees C.
  2. In a bowl, combines flour and sugar.
  3. Rub in butter until mixture resembles coarse crumbs.
  4. Add in egg yolk and water, mix till a dough is form.
  5. Place dough into tart molds, shape and trim the edges.
  6. Place a square piece of aluminum foil over the dough and weight with rice or beans.
  7. Bake for 30-35mins or till tart base turns golden brown.
  8. Cool on wire rack

Vanilla Pudding:

  1. Mix together eggs, sugar, cornstarch, milk or juice in a pot.
  2. Place over medium heat, mixing all the time and bring to a boil.
  3. From the first arriving boiling bubble, cook exactly 1 minute. Remove from heat, let stand 5 minutes.
  4. Mix in butter and flavors. Set it aside.


  1. Spread the tart base with a layer of melted chocolate, Chill in fridge till chocolate sets.
  2. Fill tarts with vanilla pudding.
  3. Top with desired fruits, chill for 3-4hours before serving.

The Vanilla pudding is definitely worth the try!! ^^ delicious! My mum and I spoon tablespoonful of it with the leftover fruits that couldn’t fit on to the tarts! *yum yum* 2 fruit tarts served with 1 pint of vanilla ice-cream + more fruits(1 small pineapple and a bunch of grapes), totally wiped out by 5 Adults and 2 kids. Kids even wanted more of the vanilla pudding to go with the fruits! XD i thought i was really generous with the serving already! *ponder*

– .: Baker Lee :.


Apple Crumble Pie

December 17, 2007

What do you do with yr green apples? O.o Have them as they are? Make them into juices? My dad loves to blend them with orange and pineapples into a Mix fruit smoothie (^^,) Amanda decided to make them into apple crumble pie! (^.^ v) Mummy always has a liking for apple pies, but however does not really fancy apple crumble >.< but, Amanda likes them! Soooooo… Amanda decided to make this!

Apple crumble pie is pretty easy to make! Came back from service, chop chop, started making the crust, chill, prepare the fillings, then the top. Pop it into the oven then run off to meet aishi for my night jog *grin* I need to feed her! Make her gain some weight *evil laughter* Take me about less than 1hr (including baking time) Am I moving too fast? *fly*



Base Crust:

120g Plain Flour
½ tsp salt
100g Shortening
50ml Water

Crumble Top:

30g Brown Sugar
120g Plain Flour
70g Butter


6 Green Apples (sliced)
80g Sugar
1 tsp Cinnamon Powder
¼ tsp Nutmeg



  1. In bowl, combine flour and salt.
  2. Rub in shortening until mixture resembles coarse crumbs.
  3. Add in water until dough is formed.
  4. Wrap the dough in between Cling wrap, roll out flat and chill for at least 10mins.


  1. Mix all filling ingredients in a bowl

Crumble Top:

  1. Mix Sugar and flour in a bowl.
  2. Rub in Butter until crumbly.


  1. Preheat oven 200 degrees C.
  2. Spread the portion of the chilled dough sheet on the base of the pan. Poke holes on it with a fork.
  3. Top up the pie with apple fillings
  4. Spoon Crumble Top mixture over the pie.
  5. Bake pie for 35 to 40 minutes, or until apples are soft and top is lightly browned.

– .: Baker Lee :.


Potato Minced Meat Pie

November 25, 2007

I hate Saturday class!! *cries* Was in sch for the whole day, though my wonderful sat gone just like tat, i have not much complaints as hanging out with my dear gang = extremely fun~ *Grin* It’s JH’s bday today! *sayang* bday n he still has to be in sch… but he gets to hang out with me! *pose* tat’s a plus point already. Anyway i need to recharge my battery! For the last few days been getting only not more than 4hrs of rest. >.< I fell aslp in class today! well, a short nap for 15mins~ XD

Got home and realized that there’s no dinner for me! T.T Dad n mum munched on some light dinner thinking that their kids will not be home for dinner. Perfect excuse for me to make supper for them! yippee~ Used my last last backup energy to make this…

this is my 1st time using this pastry recipe, it’s more to shortcrust pastry, instead of the 1 i usually make (flaky puff pastry) as i’m so drained, i decided to make 1 big big pie, instead of 6 small ones as instructed in the recipe. As for the filling, i used my own recipe, hee~ my usual potato minced meat filling.. Cooked by “agar-ation”(estimation)

Ingredients: (21cm tart pan)

150 gm butter
250 gm plain flour
1 tsp sugar
1 egg yolk
A pinch of salt
100 gm yogurt

3 large potatoes (diced)
2 large Onions (diced)
150g minced meat (marinated)
Mixed Vegetable
Seasonings (salt, oyster sauce , pepper etc)


  1. Mix flour, sugar, salt together in a mixing bowl.
  2. Rub butter into flour mixture until like breadcrumbs. (see pic Above)
  3. Add in yogurt and egg yolk, mix to a dough.
  4. Chill the dough for at least 30mins as it will be very soft and hard to handle. (for easy handling, i split the dough into 2 portion. Place a portion between 2 cling wraps and shape them with a rolling pin into a flat round sheet before chilling.)
  5. Prepare the fillings. (I usually steam the potatoes 1st before stir fry-ing with the rest of the ingredients, easier and shorten cooking time =p)
  6. Spread 1 portion of the chilled dough sheet on the base of the pan. Poke holes on it with a fork.
  7. Top up the pie with fillings.
  8. Spread the other portion of the dough sheet on top. I pressed the edges with the back of a fork, poke holes on the top and did some deco with the remaining dough like HHB. XD
  9. Brush the top of the pie with egg white.
  10. Baked at 180 degree C for 25-30mins (till golden brown)

– .: Baker Lee :.