ANEKA PASTRI MANIS

Index

Assalamualaikum dan salam sejahtera...
This is my first post..saya sedang mencari resepi untuk egg tarts,(yg comel2 banyak dijual kat bakery tu)..ada terjumpa dalam indeks resepi..resepi dari kak liza tapi dukacita diberitahu bahawa thread tu dah closed or deleted..boleh tak sesiapa atau kak liza sendiri berikan resipi tu semula..thanks in advance.

[ Last edited by  nhuda at 16-11-2007 09:19 AM ]

mie07

Originally posted by Index at 2-3-2005 04:29 PM:
Assalamualaikum dan salam sejahtera...
This is my first post..saya sedang mencari resepi untuk egg tarts,(yg comel2 banyak dijual kat bakery tu)..ada terjumpa dalam indeks resepi..resepi dari kak  ...

Mie ada print dulu tapi dah bawa balik lak ..kat rumah....

Tak per kita panggil kak Liza..... kak liza cepat ada yang perlukan bantuan................:bgrin:

ha'ah lew.. x silap dinda dlu ada thread psl egg tart nih.. mana pigi eh?? egg tart hanieliza..

scroll sampai bawah skalik ade la recipenye..>>  [url=http://http://forum.cari.com.my/viewthread.php?tid=93966&highlight=&page=3] Food & Recipe Archive

hanieliza

TAT TELUR
Bahan Kulit:
500 gm tepung gamdum
11/2 cawan majerin
1 sudu besar lemak sayur/crisco
2 sudu besar gula
1 biji telur

Cara.
1. Gaulkan semua bahan kecuali telur saperti serbuk roti.
2. Masukkan telur dan gaul rata.
3. Canaikan setebal 1/2 cm sebelum diterap bulat.
4. Lletakkan kulit tat di dalam dulang acuan bermangkuk kecil
(petty tin) yang sudah digriskan.
5. Cucukan dgn garfu..[hilangkan gelembung angin]
6. Bakar selama 10 minit pada suhu 180C.
7. Keluarkan dan tuangkan adunan kastad telur kedalam tat.
8. Bakar semula 5 minit.
9. Sejukkan dan hidangkan.

Kastad
1 cawan susu cair
4 biji telur
1 cawan gula
1 cawan air biasa
1 sudu besar tepung kastad
1/2 s/teh vanilla
sedkit pewarna kuning

Cara:
1. Gaul semua semua bahan perlahan sehingga sebati.
2. Tuangkan keatas kulit tat yg telah dibakar separuh masak

klo bab bagi2 recipe mmg tamo ngalah auntie liza.. kihkihkih.. yummynyeee tart auntie baru kuar oven ke?? slurrpp slurrrpzzz:mll::mll:

ini diye dinda sumbangkan sket tart yg pakai lelemak crisco..

CRISCO.COM

Shrimp Tartlets

Pastry:
1-1/4 cups all-purpose flour
1/8 teaspoon salt
1/3 cup CRISCO all-vegetable shortening or 1/3 CRISCO Stick
1/3 cup finely shredded Cheddar cheese
1 egg
1 to 2 tablespoons cold water

Filling:
1 bag (16 ounces) frozen vegetable blend (such as cauliflower, broccoli, and carrots )
Sauce:
2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
Dash white pepper
2 tablespoons whipping cream
2/3 cup finely shredded Cheddar cheese

For pastry, preheat oven to 425篎. Combine flour and salt in a bowl. Cut in Crisco with a pastry blender or 2 knives until mixture resembles cornmeal. Stir in cheese, egg, and enough water to form dough.

Roll out pastry to 1/8-inch thickness on a lightly floured surface. Using the lid from a 3-pound Crisco can as a pattern, cut 8 circles (about 5-1/4 inches each). Place pastry circles over backs of inverted 2-3/4-inch muffin-pan cups or small custard cups. Pierce with a fork.

Bake at 425篎 for 15 minutes or until golden brown. Cool on a rack for 2 to 3 minutes, then carefully remove shells from muffin pans.

For filling, prepare vegetables according to package directions. Reserve 8 vegetable pieces for garnish. Chop remaining vegetables to 1/2-inch pieces. Keep all vegetables warm while preparing sauce.

For sauce, melt Crisco in a saucepan. Add flour and cook for 2 minutes. Add milk slowly, stirring constantly. Cook until mixture boils and thickens; stir constantly.
Remove from heat; stir in salt, pepper, cream, and Cheddar cheese.

Spoon vegetables into the baked tart shells. Spoon sauce over vegetables. Garnish with vegetable pieces. Serve hot.
.................................................................................................................................................................................


Fruit Tarts

12 Servings

Pastry:
1-1/3 cups sifted all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup Butter Flavor CRISCO Shortening
3 tablespoons water

Filling:
1 package (3-3/4 ounces) instant vanilla pudding
2 cups 2% lowfat milk *

Topping:
1 cup Preserves Fruits (such as orange, apricot or pineapple)
1 teaspoon water
1-1/2 cups assorted fresh fruit

Preheat oven to 425篎.

Combine flour, sugar and salt in a bowl. Cut in Butter Flavor Crisco to form cornmeal type mixture. Sprinkle with water a tablespoon at a time; toss with a fork. Divide dough into 12 equal portions. Roll each into 4-inch circle. Press into tart molds or place pastry circles over back of inverted 2-3/4-inch muffin pan cups or small custard cups. Pinch together in several places so pastry fits cups. Prick with a fork

Bake at 425篎 for 8 to 10 minutes, until golden brown. Cool on rack 2 to 3 minutes, then carefully remove shells. Cool completely.
Prepare pudding following package directions.

Spoon 1 tablespoon of pudding into each tart shell.
Melt preserves and water over low heat. Strain through a fine wire mesh collander. Cool slightly.

Arrange fruit slices on top of pudding. Drizzle 1/2 teaspoon preserves over fruit. Serve immediately.

*Whole milk may be substituted, but calories and cholesterol will increase

[ Last edited by dindazZz on 2-3-2005 at 06:24 PM ]

INGREDIENTS:

    Pastry:

        100g butter
        40g icing sugar (sifted)
        180g superfine flour (sifted)
        1/2 beaten egg
        1/4tsp vanilla essence


    Filling:

        3 eggs, light beaten
        80g granulated sugar
        240ml water
        40ml evaporated (ideal) milk
        1/4tsp vanilla essence      


METHOD:

To prepare pastry:

1. Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture.
   
2. Add in flour. Mix well until a non-sticky dough is formed.
   
3. Chill pastry dough for about 2 hours.


To prepare filling:

1. Dissolve sugar in boiling water. Set aside to cool.
   
2. When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.


To prepare egg tarts:

1. Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.
   
2. Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.
   
3. Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.


NOTES:

1. Superfine flour has low protein content, most suitable for cookies and shortcrust pastries.

2.  It is advised to first use both upper and lower heat. When surface of tarts turn golden use bottom heat only.

3. Note that heating characteristic of every oven varies. Please adjust temperature, heat direction and cooking time of your oven accordingly.

Crust:
8 oz soften butter
4 oz confectioners' sugar
1 egg (sift egg through strainer)
13 oz flour
1/2 tsp  vanilla essence

Egg Filling:
4 oz sugar
24 oz water
1 tsp vanilla extract
9 eggs (sift egg through strainer after eggs have been beaten)
8 oz evaporated milk (or regular milk is fine too)


Methods:

1. Direction to make crust.

2. Mix sugar, butter and flour.

3. Then add egg and vanilla extract.

4. Mix well.

5. Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).

6. Pull dough and make a ball shape to about 1.

7.  5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.

8. Boil sugar and water until sugar is melted.
   
9. Cool down to room temperature.
  
10. Add eggs, vanilla extract and evaporated milk.
  
11. Filter the mixture through the strainer.
  
12. Pour into the tart crust.
  
13. Preheat oven for 10 minutes.
  
14. Bake at 180 degrees (C) for 30-35 mins until golden brown and the filling raise up a little bit.

white pearl

ini resepi tart telur dari kawan saya...

bahan2 utk doh/pastri:

270 gm butter (satu buku biasa tuh 250gm)
180 gm gula halus (kena kisar gula pasir, jgn pakai yg dah sedia dlm paket)
2 biji kuning telur
1 sudu esen vanilla
520gm tepung superfine (tepung bluekey, superfine flour)

caranya:

kacau butter dgn gula then masukkan telur.  Lepas tu masukkan esen vanilla dan masukkan tepung sikit2 (jgn masuk semua sekaligus)


bahan utk telur/inti:

1 liter susu cair
40gm gula
6 biji telur
3 sudu esen vanilla

caranya
masak susu then letak telur, gula esen...panaskan sikit lepas tu boleh tutup api

ok cara buat tart nye:

canai doh/pastri sebesar paper cup then letak paper cup dlm
bekas buat tart/muffin (bekas aluminium yg ada 4-6 lubang tuh) tak pun
aluminium foil yg besar paper cup tuh (boleh guna balik)
then curah susu telur tuh
then bakar...

egg tart ni mmg sdp tp lepat prefer portuguese egg tart..yg telur dia tu cm gelembung2 skit tu ..ada resepi yg tu tak??




[ Last edited by lepat_pisang on 3-3-2005 at 12:04 PM ]

Originally posted by lepat_pisang at 3-3-2005 09:40 AM:
egg tart ni mmg sdp tp lepat prefer portugeus egg tart..yg telur dia tu cm gelembung2 skit tu ..ada resepi yg tu tak??

nah ni puan lepat...

PORTUGUESE EGG TARTS by Amy Beh

thanks dindazz :hug:

yer welkem~:hug: dinda nak try wat egg tart auntie liz.. baru jek nak siapkan bahan2... tp nengok2 muffin tin taraaaakkk.. yg ada pon utk microwave jek... microwave dinda nih tak byk function.. gune pom skali skala utk reheating jek

mie07

Originally posted by dindazZz at 3-3-2005 02:04 PM:
yer welkem~:hug: dinda nak try wat egg tart auntie liz.. baru jek nak siapkan bahan2... tp nengok2 muffin tin taraaaakkk.. yg ada pon utk microwave jek... microwave dinda nih tak byk function.. gun ...

la..baru je nak minta cikit.........:lol

Index

Originally posted by hanieliza at 09-01-2005 17:16:


TAT TELUR
Bahan Kulit:
500 gm tepung gamdum
11/2 cawan majerin
1 sudu besar ...

Thanks kawan2 semua yang sudi bagi resepi. nampak macam simple sebab ingredients senang nak cari. Tapi ada satu soalan tuk kak liza ..lemak sayur tu kalau tak pakai boleh tak atau substitute ngan bahan lain...thanks.

Nengok gambar tart tu ........ rasa macam dah ready depan mata untuk dimakan...tension..tension

Originally posted by Index at 3-3-2005 04:20 PM:
lemak sayur tu kalau tak pakai boleh tak atau substitute ngan bahan lain...thanks

Substitutes:  butter (1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening; makes cookies less crunchy, bread crusts tougher)

laislabonita

Originally posted by lepat_pisang at 3-3-2005 09:40 AM:
egg tart ni mmg sdp tp lepat prefer portuguese egg tart..yg telur dia tu cm gelembung2 skit tu ..ada resepi yg tu tak??




[ Last edit ...

aku pun prefer portuegess egg tart, sedap...

emm.. slalunye egg tart ni aku beli je kat bakery2 kalau g shopping complex.. Antara yang best Bakery LaBoheme Jusco dan Portuegess Egg Tart bakery SDS(rasenye bakery ni ada cawangan kat JB je)

hanieliza

arini brekfast ngan tat telur..
abis licin 40 biji....:lol

nsutra

Originally posted by hanieliza at 2-3-2005 05:16 PM:


TAT TELUR
Bahan Kulit:
500 gm tepung gamdum
11/2 cawan majerin
1 sudu besar ...

kelmarin saya buat tart telur resepi kak liza..ayah puji sedap macam kat kedai jek....:malu:
cuma satu jek...intinya terlebih kacau jadi pekat likattt....
dalam pekat2 pun habis sumerr....:pmuka:
kak liza..mekasih kerana kasi resepi yang kaw2...:hug:

egg filling tak guna tepung kastard ker....

penah jumpa resepi nih.... tapi lupa kat ner....

egg filling guna sedikit tepung kastard....

nsutra

Hi  liz.....
ikut resepi kak liza nie memang sedap..dough nya lembut jerr...
cuma egg filling nya manis sket...kena kurangkan gula....
kastad???...memang guna pun...

errr..kalau liz ada resepi lain..
tepek2 ler....
:bodek:


[archive]

[ Last edited by CatLady on 16-4-2005 at 11:24 PM ]