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Friday, August 19, 2011

Durian Tartlets

        
              I learnt this many years ago but never tried making this Durian Tartlets as after storing them in the fridge, it takes quite some time for the aroma to go off and I promised myself that I would do it one day as it was lovely.  One important thing that I would like to share with budding baking ppl who attend baking or cooking classes, it is very important that you listen to the Chef and take down notes and tips and when you come back, retype the recipe with your notes while it is still fresh in your mind.  Thus even though I learnt this many years ago, it was quite easy for me to do it as I had my notes as a back up.  God bless. Ophelia

             Ingredients for the Durian Filling

                 *4 "A"              Eggs
                 30 gm               CASTOR Sugar
               300 ml                UHT Milk
               520 gm               Durian puree

                      Method for Durian Filling

                      1.  Blend the Durian into a smooth puree.
                      2.  Add the Castor Sugar to the 4 "A" Eggs & whisk it manually till sugar dissolved.
                      3.  Bring the milk to a quick boil and immediately *remove milk from the fire.
                           Let the milk cool for 5 minutes then pour into the beaten eggs then use
                           a siever & strain/tapis this mixture into a bowl & mix the durian mixture in.
                           Leave it aside to cool.

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              Ingredients for Pastry

                80 gm                Self Raising Flour
              220 gm                Tepung Gandung/Plain Flour
                  8 gm                Corn flour
                  8 gm                Custard Powder
              180 gm                cold Butter, diced then refrigerate
                60 gm                ICING Sugar, sieve
                  1"A"                Egg, beaten then mixed with 30 ml UHT cold Milk

               Method for Pastry
  1. Remove butter from fridge.  Weigh 180 gm then cut into dices.  Use a spoon & lift up the 180 gm diced butter & put into a bowl & put the diced butter in the fridge.
  2. Sieve the Icing Sugar.
  3. Beat 1"A" Egg short while then mix in the 30 ml UHT cold Milk.
  4. Sieve the Self Raising Flour, Tepung Gandung, Corn flour & Custard Powder together in a mixing bowl.  Remove the diced butter from fridge & add it gradually into the flour mixture & using a Kenwood K Beater mix it on Speed 1 until mixture resembles breadcrumbs.  Mix in the Icing Sugar & mix it on Speed 1 for half a minute.  Add in No.3 ie the egg & cold Milk mixture then still on Speed 1 *pulse it for 2 - 3 minutes.  Use your hand & give it a mix [you should feel that the dough is quite cold] & then cling wrap the dough & put in the fridge for 30 minutes.
  5. Remove after 30 minutes.  Weigh dough into 20 x 28 gm portions.
  6. Place one portion into the 7.5 cm ungreased tart mould. Using a circular movement with your two thumbs work from base to top.  Use a fork & prick holes on base & side of dough; put them on a baking tray & refrigerate them for 20 minutes.
  7. Preheat oven at 200 degrees Centigrade for 20 minutes.  After oven has preheated for 20 minutes take the tartlets straight from the fridge to the preheated oven & bake them *blind for 10 minutes. Place another mould on top of pastry when you bake blind, this helps to prevent the pastry raising up too much inspite of pricking holes on the base & sides. See picture below.
  8. After 10 minutes reduce oven temperature to 180 degrees Centigrade & then remove from oven & egg wash the tarts. [REMEMBER to reduce oven to 180 degrees Centrigrade]
  9. Bake for another 10 minutes.  Remove tray for oven to let the tarts cool for 5 minutes then spoon the durian filling [Do not pour the filling to the very top otherwise it will overflow and you wont have a nice smooth top] then "drop" the mould lightly to the baking try so that the top of the durian filling can be level.
  10. Bake it for another 10 minutes at 180 degrees Centigrade until the filling sets.
  11. If you have excess refrigerate the cool tartlets.






              Comments:-

               (a)  Here in Malaysia, our eggs are graded as "AA", "A", "B", "C", "D".  1 "A" egg is approximately 55 ml weight without its shell.
                (b)  Filling - It is important not to over boil the milk otherwise you will get a layer on top & letting the milk cool for 5 minutes before adding to the beaten eggs if beaten eggs is added to a very hot milk, the eggs will curdle and you will have small lumps/biji biji;
                (c) Pastry - (i)  Do not use your hand to lift the diced butter otherwise the heat from your
                                         hand will help to melt the butter;

                                   (ii)  Do NOT over mixed the dough.  Your dough should feel cold at the end;

                                  (iii)  For this recipe no need to grease yr moulds.  The tartlets will shrink slightly
                                         after baking.

                         Till my next post, xoxo, Ophelia

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