Hiya peeps. Happy Friday morning. Anyway, I have always enjoyed baking and unfortunately (or fortunately, depending on how you see it) have a soft spot for pastry. Of course, savouring the crumbly and melt in the mouth pastry and soft, creamy filling is my top priority. Baking the pastry on my own always comes second. In dealing with my cravings, I usually get my fix from a bakery in section 14, PJ. Once in a while, I would venture to a ‘secret’ place to have some of its yummy chicken pie. Undeniably, the prices of these mouth-watering babies are not pleasing to the wallet. Fortunately, things got better since I discovered MyResipi.com and the wonderful, exciting world of food blogs. Since then, I have been trying to make my favourite pastry products. Some turned out deliciously well but some did end up in the dustbin!
I share this baking passion with my younger brother. Since he stays with my parents in Padang Jambu, Melaka, we can only put our baking skills into practice whenever I go back to visit them. My baking ingredients have never failed to be in my checklist of things to bring along. Oh, have I told you that my brother is a mechanic? Yes, you read it right. I know, I know. You are thinking that I’m making up stories, aren’t you? His fingers are meant for heavy-duty work at his workshop but I swear, they are the same fingers which lovingly co-created the scrumptious treat below. I’ve included the recipe in this entry. Who knows, you (and all the ‘non-mechanics’) might want to give your fingers some exercise.
For the tartlet casings, you need :
250 unsalted butter
440g flour (sifted)
120g icing sugar
2 egg yolks
1 tsp vanilla essence
1. Mix all ingredients into a dough.
2. Take some dough and fit into your tart mould and trim the edges using a knife. Prick the middle of your dough using a fork.
3. Preheat your oven at 175C ( for my oven, it usually bake at 160C) and bake your tart casings for 15-20 minutes. Make sure not to overbake for you are going to bake your tartlets one for time after you have put the filling.
4. Once baked, let to cool.
For the blueberry cheese filling :
125g cream cheese
2/3 cups icing sugar
1 egg (Grade C)
1/4 cup whipping cream
1/2 tsp vanilla essence
enough blueberry filling
1. Using a balloon whisk, beat cream cheese and sugar till well-mixed.
2. Put in the vanilla essence, egg and whipping cream. Continue beating till the mixture is creamy.
3. Spoon into your tartlet casings and top with blueberry filling.
4. Bake at 160C for 15-20 minutes.