Popular blogger Honey Bee Sweets shares with Weekender her third recipe
It’s durian season again! My hubby and I managed to lug back five big durians for only $10. Not bad a deal, especially because the meat was very aromatic and creamy!
I took this opportunity to bake a batch of Durian Egg Tarts.
INGREDIENTS
Makes 8 Durian Egg Tarts
[su_row]
[su_column size=”1/2″]
Sweet Pastry Dough
- 130g Cake Flour
- 60g Unsalted Butter, cold, cut small
- 50g Confectioner’s Sugar
- 2 Egg Yolks
- 1/8 tsp Salt
[/su_column]
[su_column size=”1/2″]
Durian Custard Filling
- 1/2 tbsp Condensed Milk
- A pinch Salt
- 100ml Fresh Milk
- 100ml Water
- 1 tbsp Sugar
- 100g Durian flesh
- 1 Egg
[/su_column]
[/su_row]
METHOD
Sweet Pastry Dough
- In a large mixing bowl, add in the cake flour, powdered sugar and salt. Then, using only your fingertips, work the cold butter into the mixture. Or, use a mixer to combine the ingredients until it resembles bread crumbs.
- Next add in the egg yolks and gently work the dough but do not over-knead it. Over-kneading the dough will make it hard.
- Chill the dough in plastic wrap for at least 30 min until ready to be used.
- Grease the mini tart tins. After chilled, take out the dough and divide the dough into eight equal portions, about 34g each.
- Roll out each dough portion into a circular disc about the size of the tart tins. Then use your fingers to gently press in the pastry dough to shape it nicely to the tin shape. Repeat until all the pieces of the pastry dough have been shaped into the tins.
- Put them in the fridge until needed.
Durian Custard Filling
- Preheat the oven to 170°C.
- In a saucepan, add in durian flesh, water, sugar and salt. At low heat, stir until the sugar has melted and the durian flesh has disintegrated.
- Strain the mixture, leaving the fibres and membranes of the durian flesh.
- Stir in the milk, condensed milk and egg. Mix well. Again, strain mixture.
- Divide the custard filling equally among the chilled pastry tart shells.
- Bake in the preheated oven for 18-20 min until the custard is slightly firm to the touch or not wobbly.
By HoneyBeeSweets
Honeybeesweets.sg
Bee Bee, better known as Honey Bee Sweets, is a stay-at-home parent and a popular food blogger – on Instagram alone, @honeybeesweets.sg has over 35,300 followers.
ADVERTISEMENTS