Tuesday, 11 November 2008

Black Sesame Seed Pandan Tarts







(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

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

Method:
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.

4 comments:

Yew Yen said...

May I know how do you extract the pandan juice or is using pandan paste ok? If yes, how much paste should I use for the recipe above.

Thanks a lot :)

Y3K food & travel said...

Pandan juice is extracted from fresh pandan leaves, it gives a natural fragrant to the tarts. You substitute with 1/2 tbsp of pandan paste if unavailable, but taste will be different from using pandan juice.

BeGlitter said...

how to make pandan juice? Or where to buy?

Y3K food & travel said...

Blend some (6-10) pandan leaves with some (approx.200ml) water. Sieve it into a container, leave it to set. Pour away the upper layer of water, the lower layer which is green in colour is pandan juice.