Picture 1: Custard Tart
Image credits: Thanks to Yi Long and Jek Keat, Sec 3N2 2009


Picture 2: Sardine Tarts
Image credits: Thanks to Vivian and Celestine, Sec 3N2 2009

Dear 3T2 2009,

Here's the shortcrust pastry recipe and their variations.

Shortcrust Pastry
Ingredients

100 g Plain flour
Pinch Salt
50 g Cold butter
40 ml Cold water

Method

1. Preheat oven to 200°C.
2. Sift flour and salt together in a bowl. Set aside.
3. Rub butter into flour until mixture resembles fine breadcrumbs.
4. Add water all at once. Mix with palette knife to form a firm but not hard dough.
5. Knead pastry very lightly with fingertips till smooth and well-mixed.
6. Roll out pastry on a lightly floured pastry board to required thickness with short and sharp strokes in a forward direction.
7. Wrap in cling-wrap and chill in chiller. Use as desired.

Variation 1: Sardine Tarts
Ingredients
1 no small piece canned sardine
1 no small onion
1/2 no red chilli
1 no lime
1 no egg for glazing
Parsley for garnishing

Method
1. Using medium-sized round cookie cutter, cut about 6 to 8 round pieces of shortcrust pastry dough.
2. Using a teaspoon (tsp), place 1 to 2 tsp of sardine filling into centre of cut pastry dough.
3. Seal and bind edges with with egg.
4. Place on lined baking tray.
5. Glaze surface of sardine tarts with egg for colour.
6. Bake for 20 mins in oven at 200°C.

Variation 2: Custard Tarts
Ingredients
25 g Custard powder
25 g sugar
250 ml Milk
1/4 tsp vanilla essence
Pinch Nutmeg

Method
1. Prepare tart cases for custard tart.
2. Line cut pieces of shortcrust pastry dough in tart casings. Bake blind for 15 to 20 mins.
3. Mix custard powder, sugar and essence with a little milk to dissolve.
4. Boil the rest of the milk for about 5 mins.
5. Add the mixture into the boiled milk and stir constantly until cooked. Take care not to burn the base.
6. Fill the baked pastry cases with custard and sprinkle a little nutmeg.
7. Bake for another 10 to 15 mins.

Have fun!

Cheerios,
Ms. Tang

Labels: Practical 4: Shortcrust Pastry (Rubbing-In Method)

Picture 1: Custard Tart
Image credits: Thanks to Yi Long and Jek Keat, Sec 3N2 2009


Picture 2: Sardine Tarts
Image credits: Thanks to Vivian and Celestine, Sec 3N2 2009

Dear 3T2 2009,

Here's the shortcrust pastry recipe and their variations.

Shortcrust Pastry
Ingredients

100 g Plain flour
Pinch Salt
50 g Cold butter
40 ml Cold water

Method

1. Preheat oven to 200°C.
2. Sift flour and salt together in a bowl. Set aside.
3. Rub butter into flour until mixture resembles fine breadcrumbs.
4. Add water all at once. Mix with palette knife to form a firm but not hard dough.
5. Knead pastry very lightly with fingertips till smooth and well-mixed.
6. Roll out pastry on a lightly floured pastry board to required thickness with short and sharp strokes in a forward direction.
7. Wrap in cling-wrap and chill in chiller. Use as desired.

Variation 1: Sardine Tarts
Ingredients
1 no small piece canned sardine
1 no small onion
1/2 no red chilli
1 no lime
1 no egg for glazing
Parsley for garnishing

Method
1. Using medium-sized round cookie cutter, cut about 6 to 8 round pieces of shortcrust pastry dough.
2. Using a teaspoon (tsp), place 1 to 2 tsp of sardine filling into centre of cut pastry dough.
3. Seal and bind edges with with egg.
4. Place on lined baking tray.
5. Glaze surface of sardine tarts with egg for colour.
6. Bake for 20 mins in oven at 200°C.

Variation 2: Custard Tarts
Ingredients
25 g Custard powder
25 g sugar
250 ml Milk
1/4 tsp vanilla essence
Pinch Nutmeg

Method
1. Prepare tart cases for custard tart.
2. Line cut pieces of shortcrust pastry dough in tart casings. Bake blind for 15 to 20 mins.
3. Mix custard powder, sugar and essence with a little milk to dissolve.
4. Boil the rest of the milk for about 5 mins.
5. Add the mixture into the boiled milk and stir constantly until cooked. Take care not to burn the base.
6. Fill the baked pastry cases with custard and sprinkle a little nutmeg.
7. Bake for another 10 to 15 mins.

Have fun!

Cheerios,
Ms. Tang

Labels: Practical 4: Shortcrust Pastry (Rubbing-In Method)