我就是这样很会“图”，隔了很久才终于甘愿把食谱整理好。这里的三样小食其实都该出现在那天的早茶，但是有一样（枣挞）给我给糟蹋了，没能出现在茶会里。原因是当天早上才发现到没有cream，所以只好把泡好酒的枣收到隔天才做来自己慢慢吃。我觉得浸了酒的枣很呛，因为枣可以吸收很多酒量，所以不喜欢酒精的朋友大可不用把枣浸隔夜。这个挞原食谱来自Bourke Street Bakery，但是他家的步骤比较复杂，所以材料还是跟着食谱，做法就用了之前的柠檬挞较简单的步骤了。
小小的Mini Frittata，是Vivian喜欢的。做容易，吃容易，绝对是party很好的finger food之一。
Prune Custard Tart
30g pitted prunes, cut into thirds
80ml brandy (omit brandy for non-alcohol prune tart)
2 egg yolks
25ml pouring whipping cream
5 egg yolks
45g caster sugar
415ml pouring whipping cream
1 vanilla, split lengthways
Preheat oven to 180 C. Roll our the dough to thickness 3-5 mm.
Gently press dough into 8cm tartlet tins, Chill in the fridge for 15 minutes then prick centre with folk, blind bake for 18-20 minutes until tartlets become golden brown. Set aside to cool.
Make the egg wash by mixing the egg yolks and cream together until well combined. Brush the mixture on the base and side of the tart shells and bake for about 4 minutes to seal the shells. (This will stop the custard soaking into the shells resulting in an unappealing soggy shell).
Reduce the oven temperature to 130C.
Place the egg yolks, cream and sugar in a saucepan over low heat. Stir until lukewarm and the sugar had dissolved.
Strain the mixture into a jag, then pour into the tart shell. Bake for 25-30minutes of until just set. Allow the tart to cool completely.
Recipe adapted from: Bourke Street Bakery, pg 282
Pine Nut and Honey Tarts
10g unsalted butter
2 tbs caster sugar (I used 1 tbs)
60ml (1/4 cup) honey
1 egg, lightly whisked
1 tsp vanilla essence
80g (1/2 cup) pine nuts
1 string of thyme leaves
Thickened cream, whipped, to serve
Prepare tart shells (as above)
Stir the butter, sugar, honey and thyme leaves in a small saucepan over low heat until the mixture is smooth. Set aside for 10 minutes to cool. Beat in the egg and vanilla.
Divide pine nuts between the pastry cases, pressing them into the pastry. Pour over the honey mixture. Place on a baking tray. Bake in preheated oven 180°C for 15 minutes or until almost set. Set aside to cool.
Top each tart with whipped cream to serve.
Recipe adapted from :
Mini Ham Frittatas
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 slices ham, chopped
1/3 cup freshly grated Parmesan (I used Gruyere)
2 tablespoons chopped fresh Italian parsley leaves
1. Preheat the oven to 180C.
2. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
3.Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley.
4. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
5. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Recipe adapted from: