♥ S'mores Dip ♥

Loaded with melted chocolate, gooey toasted marshmallows, S'mores dip is something to make at home when you are away from the campfire.

Definitely one of those stress-less, less messy and fast recipes to make in few minutes.

Use your favourite quality chocolate! Mix of milk, semi-sweet or even dark! Seriously, enjoy the dip!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
100g good quality semi-sweet chocolate
4-5 marshmallows, halved
Graham cracker or your favourite biscuits

How to make easy s'mores dip:

1. Preheat oven to 180C.
2. Add chocolate in the skillet and place in oven to melt.
3. Remove carefully from oven and arrange marshmallows on top.
4. Bake for 5 to 7 minutes, until marshmallows are toasted and turned golden brown.
5. Serve warm and dip with biscuits.

With all my love <3

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♥ Matcha Tart ♥

Other than Hong Kong egg tart and the extremely popular cheese tart brought by the Japanese, matcha tart is another recently favourite in my country.

The tart has a buttery shortcrust pastry filled with a milk based egg custard, which is slightly different from the usual egg tarts using evaporated milk.

This helps to prevent the matcha flavor being overpowered by the sweet milk.

In this recipe, I have made a slight adjustment to my basic pate sucree recipe, instead added powdered sugar to give a better flakiness.

And thanks Ann for sharing such a delicate matcha sweet treat.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Adapted from Anncoo Journal
You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsp powdered sugar
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For the filling
200g whole milk
30g raw sugar
2 tsp matcha powder, sifted
1 egg
1 egg yolk

How to make matcha egg tart:

1. To make the pate sucree: In a bowl combine flour and powdered sugar. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
2. Preheat oven to 180C. Remove the dough onto a floured surface, divide and roll into balls. Press and fit into the tart tins. Prink holes on the bottom using a fork.
3. Bake in oven for 10 minutes. Set aside.
4. To make the filling: Heat milk and sugar until the sugar melt. Add sifted matcha powder and whisk until well blended.
5. In another bowl, whisk together egg and egg yolk. Add egg mixture into the matcha milk and whisk to combine.
6. Pour liquid over a fine sieve to remove any lumps. Divide the matcha mixture among pre-baked tarts and bake for another 20 minutes, or until egg is set.

With all my love <3

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♥ Strawberry Lemonade Tart ♥

I have never attend any culinary school.

The fact that I cannot confidently define all traditional jargon or pastry terms, it hooked me up to an article explaining the difference between pate brisee, pate sucree and pate sablee.

Pate brisee is an unsweetened shortbread crust ideal for savory tart, often contains a little vegetable shortening.

Pate sucree is similarly the same crust but with addition of sugar, ideal for sweet pastry such as lemon meringue tart and fruit tart.
And pate sable is the most shortbread-like crust with high sugar ratio and moistened with egg, usually more delicate and fragile.

For this recipe, the crust is reckoned as an adaptation between pate sucree and pate sable. As I used egg (yolk) and milk (to replace heavy cream) for the shortcrust, the tart appears a bit fragile but firm enough to hold the filling.

Here I used a store-bought lemon curd that has been sitting on my cabinet since Christmas. But I would honestly prefer using a homemade version like this one because you can adjust or substitute the sugar to make a healthier version.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsps Natvia
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For filling
Fresh strawberries
1 lemon curd recipe
Mini white chocolate drops

How to make strawberry white chocolate lemon curd tart:

1. To make the pate sucree: In a bowl combine flour and Natvia. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
3. Bake with pie weight for 15 minutes. Remove the pie weight and continue to bake for another 20 minutes, or until set and edges turn golden brown.
4. Let cool completely.
5. To assemble: fill tart with lemon curd, top with strawberries and decorate with additional white chocolate drops.

With all my love <3

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♥ Ginger Persimmon Crisp ♥

Persimmon is one of my mom's favourite fruits. No matter it was fresh or dried, she could generously finish three in a row.

The fact that persimmon is low in calories and fats. it is a great choice to make some fruit base desserts. Of course, a brown betty is the easiest one.

While both crumbles and crips are considered as fresh fruits with streusel-like topping, they are different as in crisps contain oats but crumble do not.

In the recipe, the freshly grated ginger has added phenomenal flavors to the dish that is certainly not substitutable by ground ginger powder.  

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Adapted from Keep In It Kind
You'll need:
For fillings:
2 persimmon, peeled and sliced into half moons
40g (3 tbsp) freshly grated ginger

1 tbsp Natvia
1/4 tsp lemon juice
1/3 tbsp cornstarch
1/2 tsp lemon zest

For toppings:
30g (1/4 cup) all purpose flour
30g (1/4 cup) corn flour
50g (1/4 cup) Natvia
1/2 tsp ground cinnamon

1/2 tsp ground ginger
1/8 tsp salt
45g (3 tbsp) unsalted butter
15g (1/6 cup) old fashion rolled oats

How to make ginger persimmon crisp:

1. Preheat oven to 200 C. Spray or butter a baking tray and set aside.
2. Place persimmon slices in a large bowl. Add grated ginger, Natvia, lemon juice, cornstarch and lemon zest. Toss well and transfer to baking dish.
3. To make the topping, combine oat flour, corn flour, Natvia, cinnamon and salt. Cut in chunks of butter until the mixture is crumbly. Add in rolled oats and spread evenly over the persimmon.
4. Bake in preheated oven for 30 minutes or until bubbly and topping turns golden brown.
5. Remove from oven and let cool for 30 minutes before serving.
6. Top with whipped cream or vanilla ice cream. Store leftovers in refrigerator and reheat before serving.

With all my love <3

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♥ Easy Coconut Macaroon Tart ♥

Coconut Macaroon. Sweetened coconut with milk. How good is that?

I have got some leftover crust pastry in the fridge and a can of handy sweetened condensed milk, so created these mini babies. They are quick, easy and delicious treats you can make in no time!

The crust in this recipe is simply the same I used in my Mini Jam Tartlets. Alternatively, you can also try THIS shortcrust pastry, which I have made for the lychee raspberry rough tart.

You'll need:
1 can (14oz) sweetened condensed milk
14 oz flaked unsweetened coconut
1 pate sucree recipe

How to make easy coconut macaroon tart:

1. Preheat oven to 200C. Remove the pate sucree dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
2. To prepare the coconut filling, in a large mixing bowl, combine condensed milk and shredded coconut. Spoon 1 heaped tablespoon of coconut into the prepared crust.
3. Shape well and place on a baking tray. Bake for 20 minutes or until the crust is set and golden brown.
4. Serve warm. Store leftovers in air-tight container.

With all my love <3

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♥ Jam Tartlets ♥

Jam tartlets have been on my to-make-list for long. I really like the combination of fruity jams with buttery crust, especially when the jam appears gluey sticky after baking. You know what I mean!

So often I am afraid of making the tart base because I don't have the patience to perfect them.

But look at the rim! They look perfect! ALMOST!

This recipe uses a pastry crust known as pate sucree. Which is similar to pastry dough, but further enriched with egg yolk and sugar. I find this makes the perfect crust not only because it has less sugar, but the yolk also makes the dough pliable and easier to handle.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsps Natvia
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp ice water

For the fillings and toppings
Your favourite jams
1/2 cup heavy whipping cream
1/2 tbsp powdered sugar
1/4 tsp vanilla

How to make jam tartlets:

1. To make the pate sucree: In a bowl combine flour and Natvia. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
3. Using a star shaped cookie cutter, cut out little stars from the dough scraps.
4. Fill each tart with jams. Transfer tins and starts onto a baking sheet lined with parchment paper. Bake in preheated oven for 15 minutes. Remove the stars when they turn golden brown. Continue to bake the tarts for another 20 minutes, or until set and edges turn golden brown.
5. Allow the tart to cool complete. Meanwhile, combine heavy cream, powdered sugar and vanilla. Whip until stiff peaks form.
6. To serve, dollop with sweetened whipped cream and top with star cookie.

With all my love <3

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♥ Lemon Meringue Tart ♥

Homemade lemon curd for my homemade lemon meringue tart! Invest in good lemon because it will solely change the flavor of your lemon curd.

The tanginess from the lemon , sweetness from the natural honey, and butteriness from the shortcrust. This tart is made to heaven!

Can you imagine how long it took me to whip up the glossy meringue?

In this recipe, I am using Archibald's honey from Honey 蜜蜜針! Check out more at their FaceBook Page! Or you may want to replace it with sugar and adjust the level of sweetness.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
Adapted from beanpanda
For lemon curd:
1 egg
80ml lemon juice (approximately 2 lemons)
zest of 1 lemon
50g Honey
60g cold butter
2 tbsp ice water

For crust:
1 shortcrust pastry

For meringue topping:
Adapted from Martha Stewart
2 egg whites
pinch of cream of tartar
1/2 cup granulated sugar
1/4 tsp vanilla

How to make lemon curd:

1. To make lemon curd, combine egg, lemon juice, lemon zest and honey in a bowl. Heat the mixture over a double boiler. Whisk constantly until thicken, this takes around 10-12 minutes.
2. Remove the bowl from heat, add in cold butter and whisk to smooth. Pour over a fine sieve to remove lumps and keep in an airtight container for up to 2 weeks.

How to make meringue topping:

1. Whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar and whisk until glossy and stiff peaks formed. Whisk in vanilla until just combined.

How to make lemon meringue pie:

1. Preheat oven to 200C. Remove the dough and roll onto a floured surface. Using a round biscuit cutter, cut out small circles and fit in tart tin. Trim the edges and place in the fridge to chill. Fill chilled tart shells with pie weight and bake for 15 minutes.
2. Remove pie weight and bake for another 15 minutes, until golden brown. Carefully remove the tart shell and cool completely. 
3. Fill tart shells with lemon curd. Pipe meringue topping and chill in the freezer until ready to serve.
4. When serve, use a kitchen torch to toast the meringue. Alternatively, place under preheated broiler for 2 minutes to brown.

With all my love <3

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♥ Lychee Raspberry Rough Tart ♥

I always find a huge affinity between lychee and raspberries. And though they are both not in season, I tried to put them into a fruit tart.

True to its name, the pretty rough cookie crust has a lot of imperfections but it tastes so buttery and delicious. Unlike what I have made previously for my French apple tart, this is lying between a flaky and shortcrust. I do love this version more.

This recipe calls for fresh fruits. But in case you couldn't manage to find real fresh lychees, canned lychee are also great for substitution. Make sure to drain them very well as no one would want a soggy tart!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
For the crust
1 3/4 cup all purpose flour
1 cup powdered sugar
8 tbsp cold salted butter
1 egg

For the pastry cream
1/2 tbsp all purpose flour
1 tbsp cornstarch
1 egg
1 tbsp Natvia
1 tsp vanilla
2/3 cup whole milk

For the toppings
Fresh lychee, pitted
Fresh raspberries
Fresh mint, optional

How to make lychee raspberry fruit tart:

1. To make the crust: In a bowl combine flour and powdered sugar. Cut butter cubes using a fork or pastry blender until dough resembles coarse meal. Beat egg and add it slowly, until dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into 8" circle and fit into tart pan. Blind bake for 15 minutes. And return to oven for another 15 minutes.
3. Let the crust to cool completely before filling.
4. To make pastry cream: In a medium bowl, mix  Natvia and egg. Sift in corn flour and flour into the egg mixture. Mix until a smooth paste formed.
5. Meanwhile, heat milk in a saucepan. Remove from heat and slowly add to egg mixture, while constantly whisking the egg to prevent curdling.
6. Strain mixture through a sieve and return into the saucepan. Over medium heat, bring mixture to boil and whisk mixture constantly until it starts to thicken.
7. Immediately remove from heat and stir in vanilla.
8. Pour into a clean bowl and cover with plastic wrap touching the surface of custard. Refrigerate until needed.
9. To assemble the tart, spread pastry cream evenly into the pie crust. Arrange lychees and raspberries. Decorate with fresh mint. 

With all my love <3

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