Freshly and Lovingly Baked on : 22nd Sept 2013
It is a cool afternoon and I have just finished my gym session. And of course, I am hungry. I raided the fridge to find nothing edible at that point of time. Yes, my fridge is pathetic. It will always be disappointing to someone who is looking for instant gratification ie food available to eat without cooking. I remembered someone dear once told me before that my fridge is a baker’s paradise but a hell for the famished being looking for something to eat.
Well, it looks like I have to bake something then. I was actually craving for something that is pandan flavored. Unfortunately, I did not manage to stock up the pandan leaves nor the pandan paste. In the end, what finally nailed the decision on the flavor was what is available in my fridge at that time. And I decided on a coconut frangipane tart.
1) Pate Sucre
8 tart pans of around 3-3.5 inches. Lightly Greased.
0.5 Tsp Pure Vanilla Extract
30g Almond Powder
20g Pistache Powder
90g Icing Sugar
1 Small Egg ( about 50g)
150g Butter (softened – Room Temperature)
1g Baking Powder
250g Cake Flour
Cream butter with sifted icing sugar. Add the vanilla before slowly adding egg. Ensure all incorporated before adding more egg.
Mix almond n Pistachio power, baking power and cake flour together.
Add this mixture into the butter mix. Lightly knead with hand till the dough is smooth. Wrap it up in clingwrap and refrigerate for 30 mins.
After which, divide the dough and work it onto the tart pans. Use pie weights and blind bake for 10 mins at a 180 degree oven. Remember to preheat the oven for 15 mins prior to baking.
For today, I only use half the portion of the dough and wrap and freeze the other half. While blind baking, prepare the frangipane. So the dough will give about 4 tarts.
2) Coconut Frangipane
125g Unsalted Butter
1 Tsp Rum
30g Almond Meal
30g Pistachio Meal
70g Dessicated Unsweetened Coconut
30g All Purpose Flour
125g Powdered Sugar
Cream the butter and powdered sugar together until light and fluffy. Add in the eggs one at a time and ensure its mix well before adding the next. Once done, add in the rum before adding in the almond and pistachio meals and flour. Finally, add in the dessicated coconut and mix well.
Take the tart out from the oven and spoon the coconut frangipane into each tart. Do not fill it up to the brim. A nice gauge will be around 3/4 full. Return the tarts into the oven for another 15 to 18 mins or until the frangipane is browned.
Remove from oven and let them cool down.
I was feeling adventurous after eating one of it to satisfy the hunger. I have decide to try my hand on sugar art. It is really difficult to handle the caramelised sugar since it dried up rather quickly and stick to the pan which I am trying to create the shape with.
In the end, I can only managed to create those in the photographs. First attempt at sugar art and I am not feeling too proud of it. But I have decided to share “failed” pieces of work as well. So here goes.