Christmas Mince Pie



Christmas Mince Pie
adapted from here

Ingredients for mince meat:

55g sultanas
55g raisins
55g dates
55g dried apricots
1 small apple – peeled and chopped
1/2 tablespoon strawberries jam
45g brown sugar
1/8 teaspoon ground clove
1/4 teaspoon cinnamon powder

Ingredients for pastry: 
275g plain flour
25g almond meal
175g cold butter- cubed
75g icing sugar-sifted
zest of 1/2 lemon
1 egg yolk
15ml milk

Instructions for mince meat:

1. Place sultanas, raisins, dates, apricots and apple in food processor and process until coarsely chopped.
2. Transfer to a bowl and mix in the rest of the ingredients. Cover and store in the fridge until ready to use.

Instructions for Pastry:

1.Mix flour and almond meal in a mixing bowl.
2.Add cold butter and rub into the flour/almond meal until it resembled breadcrumbs.
3.Add icing sugar, lemon zest, egg yolks and milk and mix well until a dough forms. Wrap with cling film and chill in fridge for 20 minutes.

To assemble the pies:

Preheat oven to 180C.
1. Roll out pastry, cut out rounds to fit your pie moulds. Line the mould with the cut out pastry.
2. Fill each pie with the prepared mince meat until full. Cover with another piece of pastry dough artistically.
3. Bake for 15-20 minutes until golden brown.


Cream Cheese Tarts





Cream Cheese Tarts

Original recipe from here

shared by Wan Norazila from Face Book

For the crust pastry:

160g butter
40g icing sugar
1/2 tsp vanilla extract
1/2 a large egg
250g all purpose flour (may need more if dough is too soft)

Method: Mix all ingredients together until a soft dough forms, adding more flour (a teaspoonful at a time) if dough is too soft to handle.

Press into tart moulds and bake at 170C for 20 minutes until lightly browned.


For filling:

250g cream cheese
15g butter
50g icing sugar
1/2 egg lightly beaten
10g whipping cream (optional)
1/2 tsp vanilla extract


Cream the cheese with butter and sugar until soft and fluffy. Add the egg, a tablespoon at a time (maximum 1.5 tablespoon , not more than that)

Beat for few seconds only. If batter is too thick add some of the whipping cream and fold in with a spatula, do not use an electric mixer or batter will be too soft to pipe!

Put the filling into piping bag with a round nozzle and pipe in an upright position into the tart shells. [First place some fruits or nutella or nuts into the tart shell before piping the cheese in.]

Bake for 10-15 minutest (top and bottom heat) at 170C. Tarts are done if not sticking to finger when touched.


Egg Tarts



Egg Tarts Recipe adapted from here

Pastry Crust:

– 230g cake flour (sifted) I used AP Flour
– 140g butter (room temperature)
– 40g powdered sugar
– 20g evaporated milk
– 1 large egg yolk (room temperature)

Egg Custard:

– 4 large eggs (room temperature)
– 90g sugar
– 80g evaporated milk
– 290ml water
– knotted pandan leaves


For the pastry crust, in a large mixing bowl with an electric mixer, beat the butter and powdered sugar until light and fluffy. Add egg yolk and mix together, followed by the evaporated milk. Next add the flour. Mix until the dough starts to come together. Remove and let it rest covered while you prepare the next step.

For the egg custard, in a small saucepan, add water, some pandan knotted pandan leave and sugar and bring to a boil. Turn the heat down and simmer a few minutes.  Remove from heat and let it cool completely. Discard the pandan leaves.

Back to the crust, divide the dough into 14 portions. (I managed to get 19 tarts). Roll each portion into a round ball. Flatten each ball into flat disks with hands. Place a flat disk into a tart tin and mold the dough into a tart shape. Chill in the fridge while you prepare the custard.

In a medium bowl, beat the 4 eggs with a hand whisk. Add evaporated milk and beat until combined. Stir in the syrup. Strain the mixture and remove bubbles with a spoon.

Line the prepared tart tins on a baking sheet. Fill the tarts 80% full with the egg mixture and bake for 18 – 22 minutes at 190C until the egg custard is puffed up a little, and the crust is golden brown. Watch carefully during the last few minutes and do not allow the custard to puff up. Some will bake faster so once, it’s starting to puff, remove them. Continue to bake the rest until done.

Allow to cool for 5 – 10 minutes then unmould. Gently push the sides of the pastry until it’s released then invert the tart tin over and remove the egg tarts carefully. Serve immediately.

Notes: If you prefer darker crust, please pre-bake until pale golden before filling in the custard and continue baking as per instructions.

To get more custard into your tarts, mold the crust slightly above the rim.



Frangipane Tart


Frangipane Tart
Crust adapted from David Lebovitz

Prebaked Tart Shell (makes one 9 inch/23cm tart)

85g unsalted butter, at room temperature
50g sugar
1 large egg yolk
140g plain flour
1/8 teaspoon salt

In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until just smooth, about 1 minute.
Add the egg yolk and mix for 30 seconds on low speed. Add the flour and salt and mix just until the dough comes together in a smooth, homogeneous mass. Don’t over mix. Pinch off a jelly bean–size piece of dough, wrap it in cling film, and set aside.
Place the remaining dough in the centre of a 23cm tart tin with a removable bottom (I do not have a removable bottom tart pan so I use the regular one). Use the heel of your hand to press the dough evenly across the bottom of the tin; try to get the dough as smooth as possible. Use your fingers to press the dough up the sides and to the rim of the tin; make sure that the dough is not too thick in the corners.
Freeze the dough-lined tart tin until the dough is firm, at least 1 hour. (I only freeze for 30 minutes)
Preheat the oven to 190C.
Set the tart tin on a baking tray and prick the frozen tart dough with a fork or skewer. Bake the tart shell on the baking tray for 7 minutes, then check if the bottom has puffed up; if it has, gently press it down with the back of a metal spatula. Continue baking until deep golden brown, 15  minutes more. Please check to make sure it’s not overbaked.
Remove from the oven. While the tart shell is hot, if there are any large fissures, pinch off small pieces of the reserved unbaked dough, and use your fingertip to gently smooth them into the cracks until the cracks are filled. (There’s no need to bake longer as the heat from the still-warm tart shell will firm it up.)
Storage: Tart dough can be frozen for 1 month, either formed into a disc or pressed into the tart tin. The tart shell needs to be used the day that it’s prebaked, so don’t bake it until you need it.



For the frangipane filling (adapted from Anncoo‘s Journal)
100g unsalted Butter, softened 
90g Caster sugar (original was 110g)
1 Egg
1 Egg yolk 
120g Almond meal (lightly toasted)
35g Plain flour
1/2 tsp salt
3 pears (use soft ones, peel and quartered and then slice thin)


1. Beat butter and sugar until light and creamy.

2. Gradually add the egg and egg yolk and beat until just combined.

3. Use a rubber spatula to fold in almond meal and plain flour into egg mixture until just combined.

4. Spoon mixture into the pastry case and arrange pear slices over the top.

5. Bake at preheated oven 180C for about 30 minutes or until the frangipane has set.


Would be so lovely enjoyed with a scoop of vanilla ice cream:)

Pineapple Tarts

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This recipe is adapted from Sonia’s recipe. Original can be seen here


400 g salted butter, at room temperature
114 g condensed milk
2 egg yolks + 1 tablespoon egg whites
582 g all-purpose flour
1 tbs of vanilla extract

note: if using unsalted butter, add 2/3 tsp salt

Pineapple Filling (make your own or use store bought if lazy) ~ weigh out 8g and roll into balls.

Prepare egg wash in a bowl. Use egg yolk only for more yellow colour. Mix with some oil for more shine.

Cream the butter, salt and condensed milk together until light and creamy. Add in the egg yolks and vanilla extract and beat until well combined.

Next add the sifted flour and mix on low speed until a dough forms. The dough is ready when it no longer sticks to your hands. Use a presser to press out strips of dough, add a piece of pineapple jam and roll up. Cut off extra dough. Repeat until all jam balls and dough are used up.

Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Note: New method is to bake for 15 mins, allow to cool for about 5 minutes then only apply egg wash then bake another 3 minutes.

This is the contraption I used to pipe out the pastry



From the quantity as stated in recipe
This shape yields less




Creamcheese Pineapple Tarts


Recipe source at Table for 2….or more

Ingredients in pink is 1/3 of the original portion – makes 30

250g Butter (use a good one)              83g

75g Castor sugar                                    25g

170ml cream (whipping cream)           56g

50g cream cheese                                    17g

3 egg yolks                                               1 egg yolk

400g cake flour (superfine)                  135g

30g corn starch                                       10g

1 egg yolk + 2 tablespoons milk  for glazing


1.  Cream butter, sugar and cheese until soft then add in the cream and beat for about 10 minutes on medium speed. Scrap down the sides from time to time.  Mixture may curdle but continue beating and it will be creamy eventually.

2. Add the yolks, one by one, beating well after each addition.

3. Add in the sifted flours in 2 addition. Do not over mix. Rest for 10 minutes in the fridge.

4. Pinch out a portion which is double the size of your pineapple filling and wrap it in. Shape into a ball and cut some design as desired.

5.  Bake at 160C(fan) for 15 minutes or 180C without fan for 20 minutes or until golden. Cool completely before storing in air tight containers.

Mixture of Butter, cheese, sugar and egg yolk after beating for about 10 minutes
Final batter after adding flour
Dough is roughly about double the size of filling
Shaped and ready for egg wash before baking
Ready to eat!