Friday, 15 August 2008

Durian Tarts

(From Y3K Recipes Issue No.4 – January/ February 2002)
Copyright of Y Three K Publisher. All rights reserved.
200g medium protein flour (bread flour)
90g butter
70g icing sugar
3 egg yolks
200g durian flesh (mashed fine and sieved)
220g fresh milk
30g castor sugar
15g plain flour
10g corn flour
1. Mix well 1/2 portion protein flour and icing sugar. Add in butter.
2. Mix well no.(1) with fingers.
3. Add in remaining flour. Mix well.
4. Add in egg yolks.
5. Knead to a soft dough.
6. Chill in the fridge for 20 minutes. Roll out flat.
7. Cut with a mould.
8. Press lightly into the tart mould. Let dough stick to the mould. Trim off excess dough at the edge.
9. Prick the base with a fork.
10. Bake in preheated oven at 160 degrees celsius for 10 minutes. Set aside to cool.
11. Boil the fresh milk and sugar for filling. Set aside to cool.
12. Add in sieved durian flesh. Mix well.
13. Add in plain flour and corn flour. Mix well.
14. Pour into the base till 9/10.
15. Knock lightly to remove excess air.
16. Bake in preheated oven at 160 degrees celsius upper heat for 15-20 minutes.

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