Tuesday, 11 November 2008

Black Sesame Seed Pandan Tarts

Ingredient A: Tart base
125g butter
60g icing sugar
1 egg white
220g plain flour
15g custard powder
1 tsp black sesame seeds
1 tsp vanilla essence

Ingredient B: Filling
3 fresh eggs
80g castor sugar dissolved in 8 tbsps water
4 tbsps fresh milk
1 tbsp custard powder
1 tsp vanilla essence
2 tbsps pandan juice
Some black sesame seeds

1. Tart base: Mix well Ingredient A in a food processor till a soft dough is formed.
2. Divide the dough into 8 small portions. Press the small doughs into tart moulds. Trim off excess dough. Prick the base with a fork.
3. Bake no.(2) in a preheated oven at 180 degrees Celsius for 10 minutes or till light golden in colour. Remove and set aside.
4. Filling: Mix well all ingredient B except black sesame seeds, sieve mixture.
5. Pour no.(4) into no.(3) till almost full. Sprinkle some black sesame seeds on top.
6. Bake in a preheated oven at 250 degrees Celsius for 5-8 minutes till cooked.

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