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。
挞皮还是选择Okashi的食谱，我就钟情于她的sweet pastry。松子蜜糖挞也是一个我自己很爱的，因为喜欢松子，喜欢蜜糖，喜欢这个挞皮，所以三个喜欢就成了我喜爱的食谱之一。
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。
（Women 我们）的早茶就喝到这里。。。下次见。
Prune Custard Tart
Ingredients：
30g pitted
prunes, cut into thirds
80ml brandy
(omit brandy for non-alcohol prune tart)
egg wash
2 egg
yolks
25ml
pouring whipping cream
Custard
5 egg
yolks
45g caster
sugar
415ml
pouring whipping cream
1 vanilla,
split lengthways
Method:
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)
Filling:
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 :
http://www.taste.com.au/recipes/24132/pine+nut+and+honey+tarts
Mini Ham Frittatas
Ingredients:
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
Method:
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:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-frittatas-recipe/index.html
