Egg Tart recipe Makes about 10-12 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin) Ingredients

of crust:

225 gm plain flour 125 gm butter 55 gm icing sugar 1 egg, whisked a dash of vanilla extract

Ingredients of custard:

3 eggs 110 gm caster sugar 225 gm hot water 85 gm evaporated milk 1/2 tsp vanilla extract

Method (making crust): 1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color. 2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well. 3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture) 4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in

5. 6. 7. 8.

the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough. Method (making custard): Add sugar into hot water, mix until completely dissolved. Whisk egg with evaporated milk. Pour in sugar water. Mix well. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts): 1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown. 2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, its done. 3. Notes: 4. Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. (My oven will automatically turn on the heater at the bottom when it turns to bake mode. Its better to check the menu of your own oven and know how your oven is designed.) 5. At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.

Butter Cookies
If you dont have two baking trays or your oven is not big enough, you can bake in two batches. Keep the rest of the dough in refrigerator. If the weather is too warm, you find the dough is too greasy. Dont worry. Just chill the dough for awhile until workable. I love simple cookies with a rustic look. You might like to use a cookies cutter or any moulds to make some delicate patterns on your cookies. Prep time: 30 mins Cook time: 15 mins Yield: 25 pieces Ingredients:

150 gm plain flour / all-purpose flour 30 gm corn flour / corn starch 20 gm custard powder 160 gm butter, softened at room temperature 50 gm icing sugar 1/4 tsp vanilla extract 1 tsp baking powder

Method: 1. Combine the plain flour, corn flour, custard powder and baking powder and sift through a sieve. Set aside. 2. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract. 3. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until its workable. 4. Preheat oven to 180C / 356F. Line two baking trays with baking paper. 5. Remove the dough from refrigerator. Slice into 1cm-thick portions. Place

each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cool down. Source: Butter Cookies (Melt-in-mouth Goodies) [Christine's Recipes]

Brownies
These brownies are one of the popular finger foods in any bring-a-plate gatherings, easy to make on the go. This is a light version, perfect to be served after a meal even with a full stomach, goes perfectly with whipped cream or ice-cream. Add some nuts into the batter, Macadamia nuts or hazelnuts if you like. Prep time: 15 mins Cook time: 30 mins Yield: 16 piecesa lined 19cmx19cmx4cm square baking tin Ingredients:

200 gm unsweetened black chocolate, diced 100 gm unsalted butter, diced 4 eggs, room temperature 80 gm caster sugar 30 gm brown sugar 1 tsp vanilla extract 50 gm plain flour 1 tsp baking powder 15 gm cocoa powder, plus a handful for garnish 1/8 tsp salt

Method: 1. Preheat oven to 170C / 325F. Line a square baking tin with baking paper and grease the sides. 2. Place chocolate and butter in a large, clean mixing bowl over simmering water. Make sure the bottom of the bowl doesnt touch the water. Stir the chocolate and butter occasionally until completely melted (as shown picture 1 and 2 above). Remove from heat. 3. Use an electric mixer to beat the eggs, sugar and vanilla extract until pale and fluffy, about 2 to 3 minutes. Use a balloon whisk to mix in the chocolate mixture (as the above picture shown). Sift in flour, cocoa powder, baking powder and salt. Make sure not to over mix. Just to combine all the ingredients. 4. Pour the batter into the lined baking tin. Level the surface with a spoon. Bake in the preheated oven for about 25 to 30 minutes. Its cooked through if an inserted skewer or needle comes out clean. Let it cool on a wire rack. 5. Sprinkle with cocoa powder and cut into squares. Served with fresh whipped

cream or ice cream. Source: Brownies (Light Version) [Christine's Recipes

Resepi Butter Cheese Cake ( sumber: Dapur Ummi / dapur Jun) Bahan A 225gm tepung ( saya guna tepung naik sendiri ) 1 1/2 sudu teh baking powder 1/4 sudu teh garam Bahan B:200gm butter 175gm cream cheese 1/2 sudu teh lemon zest 175 gm gula ( 3/4 cawan ) 5 biji kuning telur Bahan C:5 biji putih telur sudu teh jus lemon Cara-Cara:1. Pukul butter n cream cheese hingga kembang. 2. Masukkan gula, pukul lagi. 3. Masukkan kuning telur n kulit lemon, pukul lagi. 4. Masukkan bahan A n gaul rata. 5. Dalam mangkuk lain, pukul bahan C hingga kental. 6. Kemudian masukkan ke dalam campuran butter tadi n kacau rata. 7. Masukkan ke dalam loyang yang telah digris dan dialas (ummi guna loyang 77 in) n bakar pada 180c selama 30min.

No-Bake Cheesecake
Its a perfect, classic dessert after dinner, no matter how the weather is like. Better served with any fruits in season. Prep time: 5 mins Cook time: 15 mins + 5 hrs for chilling Yield: one 17.5cm loose-based square tin Ingredients:

110 gm digestive biscuits 70 gm butter, melted 250 gm cream cheese block 50 gm caster sugar 1/2 tsp vanilla extract 1/2 tsp lemon juice 200 ml whipping cream fresh mango slices, for garnish

Method: 1. Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin. 2. In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth. 3. Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well. 4. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season. Notes

You can use either unsalted or regular butter. To get a very smooth surface of your cheesecake, try to use a damped spoon for the

final touch, as the cream cheese mixture tends to stick to the spatula.
Source: No-Bake Cheesecake [Christine's Recipes]