Blueberry Cheese Tart

I've set up a new goal which is to bake on every weekend (if possible), therefore I've googled around to get inspiration on what to bake on last weekend. I've seen some nice tarts photos and decided to give it a try. Finally I've settle down with Azlita's Recipe (original recipe from Azita). I've successfully bake the cheese tart according to Azlita's recipe with a few exceptions.

Recipe for Crust

170gm butter/margarine (I use unsalted butter)

50gm icing

1 grade C egg (I use grade B)

290gm plain flour

1 tsp vanilla essence

moulds (I use combinations of regular size tart tins and small silicone moulds)

1. In a mixing bowl, beat in butter/margerine (cut into small cubes) with sugar with spatula or wire whisk (do not beat for too long).
2. Add in egg and vanilla essence and sift flour into the mixture.
3. Knead until it become a soft dough.Quantity of flour depends on the softness of the dough. In order to get a good dough, put the dough in a plastic bag or wrap it with a cling crap and put it in the fridge overnight or at least 30min or 10-15min in the freezer.
4. Take a bit of the dough and press into the tart tins/mould. You may try to do one first and if it fit in nicely without too much of crust, you may take it out and weigh the dough. Then, weigh the rest of the dough and distribute evenly. Use a tooth pick or fork to pierce some holes in the crust so that it can "breathe".
5. Bake them at 170C for 20-25mins or until it is cooked.
6. Allow the crust to cool completely before you add in filling and cream cheese.
7. You may prepare the crust first and keep in a tight container (It is durable) and fill the filling on next day. 

Note from Azlita: Remove out some egg whites if you are using grade B eggs to avoid a hard crust (I use whole grade B egg)   

Filling A: I add in blueberry paste which I bought from pastry shop.You may make your own jam/paste/filling that you like from strawberry/blueberry/rasberry/nutella or even chocolate.

Filling B: Recipe for Cream Cheese Filling 

250gm cream cheese

50gm castor sugar

1 grade B egg

1/2 tsp vanilla/lemon essence

1. Take out the cream cheese 20-30 min before you use it. DO NOT let the cream cheese reach room temperature.
2. Beat cream cheese and sugar until it is creamy.
3. Add in egg and vanilla essence and beat it again until it is smooth and combine.

Assembling the tarts

1. Take out the crust and fill in (filling A) your prepare filling.
2. Separate out some cream cheese filing and put into a saucer. Pour the cream cheese filling into a food grade plastic bag or ziploc bag and pipe it into the crust (for easier handling).
3. For decoration: Add a few drops of food colouring into the cream cheese saucer and blend well. (optional). Use a tooth pick to pick up the colour and draw a few small lines at the side, on top of  the cream cheese. Then, use another clean tooth pick to drag from top to bottom at the middle of the small lines and voila you get a beutiful flowery swirl. You may need to do the swirling fast or else you won't be able to do it after it has dried up.
4. Finally, bake the tarts at 170C for 5 mins for the small silicone mould or 10-15mins for the regular size tin tarts. It is ready when the cream cheese doesn't stick on your finger.

Note: 

This recipe yield 40 small tin tarts however I manage to get 12 regular size tin tarts and 8 small silicone mould tarts. This really depends on big is your mould and the thickness of the crust. 

HAPPY BAKING !!

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Lemon Poppy Seed Bread

I've decided to bake the lemon poppy seed bread when I saw it from "A Subtle Revelry" post on "5 Bread Recipes for fall +How to Write on A Loaf". The breads looks so tempting and I've decided to give it a try on the lemon poppy seed recipe since I have all the ingredients in my kitchen. I think this idea is brilliant as lemon is refreshing and we won't always get to buy this from the local bakery shop. This is my first time baking bread and I must say that it is quite easy to do as the instructions are clear and quite straight forward. I've baked it in a silicon loaf pan as it is easier to remove compare to the normal tin loaf pan.  I love the idea on writing on a loaf however since I do not have a stencil and dauber. I just DIY my own stencil, I've written the word on a piece of paper and cut it out as my stencil. Then I dab the icing sugar onto the bread. It looks a bit messy as compared to Victoria's loaf, however I'm quite happy with the result. If you would like to bake this too, you may get the recipe from here.

Note: The bread taste so good that it melt in your mouth right away with the buttery and lemon aroma and  the "pop" effect from the poppy seed makes this a good combination. However it's texture is more to a cake rather than a bread.

Hope you like it!! Cya!!

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Hi guys,

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I've bought a simple long dress and hand sew all the rhinestones and beads on it. Since this is the sea goddess so my main colour is more to white-blue-greenish which give an ocean feel. While for my makeup, I apply gold-dish brown eye colour and glue white sequins on my forehead and I've wore a purple wig which enhances the look. The wig give a good contrast to the dress and the accessories. Since I have the beads and rhinestones on the upper dress so I keep it simple without necklace and only earrings and green crystal cuffs on both my wrists.

Everyone dress up to the heaven and I can't even recognized some of our colleagues. It's a success and there are lots of prizes from the lucky draw and our HQ colleagues manage to win two prizes. Like always I have no luck in this. We really have fun that night...

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Hi all,

Lately I've been making food puree for my son QJ. He has started solid since he was 6 months old. Previously I bought him cereal from the departmental store but later I found out that it is very sweet and have decided to make him puree from raw food. So far, I've been feeding him apple, avocado, pumpkin, millet, sweet potato. He has a sweet tooth and he never like water and I have to force him or spoon feed him water. So the first thing that I tried out is with an apple which I cut into quarters and then cut into smaller bits to steam. Then I blend until it turns to liquid form (but not too watery) as though the baby food jars that you can find from the stores. I serve 2/4 when it is still warm (straight after blending) and he could finish it within a minute. He's very demanding on his meal and he wants it fast and he'll be screaming if I'm slow. One thing good is that this reduces the waiting time and the possibility of catching wind from the cold food. But also because of that (maybe) he is a bit huge compare to other babies of his age.

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P/S: I have forgotten to take the photo of the sweet potato puree.

I tried both ways to steam apple - with and without skin

Sweet Potato and Apple Puree

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Hi all,

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Till then...

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Hi all,

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White, Blue & Fuschia Tutu Dress

XOXO

Celline

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Swimming Pool and Sea view

Beyond Resort Krabi

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P/S: You may contact me if you need any tutu for your princess birthday or any special event!

C ya!
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Disney Iridessa Inspired Tutu Dress

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