Butternut Snap Rudolph Chocolate Tartlets

Ho ho Ho! Merry Christmas to everyone of you~ 今天是 boxing day~ 早上和排骨吃Mc D 早餐，就去逛逛有什么便宜东西买~ 排骨买了2件T-shirt.. 我没买了什么！

圣诞佳节已过~ 那几天，家家户户都忙着买礼物、聚餐、做蛋糕、弄美味的火鸡、食物~
我自己本身也不例外，忙得很~ 现在才有时间上食谱！

因为教会有庆祝圣诞晚会，所以自己被安排负责做cookies~

我只做了24个，哈哈！不多也不少~ 教会的孩子特别喜欢只因为它好看~哈哈哈！！

我想要参加 Hankerie 主办的Aspiring Bakers #14: Creative Christmas Bakes (December 2011)

Butternut Snap Rudolph Chocolate Tartlets 食谱取自于taste.com.au

这个是butternut snap cookies

Ingredients：

250g packet Arnott’s Butternut Snap Cookies

65g unsalted butter, chopped

1/3 cup cream

200g milk or dark chocolate, chopped

10 vanilla marshmallows, halved horizontally

2 tablespoons vanilla ready-made frosting

20 jaffas

20 mini vanilla marshmallows, halved crossways

Rich choc fudge writing icing

40 mini pretzels

Method：

1. Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of a 12-hole, 1 1/2 tablespoon-capacity round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
2. Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.
3. Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.
4. Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.

Notes：

Variation: After the chocolate tartlets have set, dust each with a little icing sugar mixture. Gently press 3 red mini M&Ms into tartlet to form berries. Gently press 1 spearmint leaf lolly into tartlet to form holly leaf. Serve.

芒果tart

芒果是我的最爱. 不懂为什么就是这么爱吃它.. 现在是芒果季节，终于可以好好的吃一顿!! 芒果布丁、芒果派、芒果蛋糕.. 还有什么可以做呢??

想到朋友以前给我芒果tart的食谱，就有冲动的想再做!! 哪知道，一做就做了两天~ (做圣诞老人）但是hor~ 这个tart不可以留隔夜吃, 味道、口感都不一样.. 不怎么好吃~
用了我刚刚买的mini round tart pan，这个食谱可以做3个，若要做大个的，可以用8”-9" 的 tart tray

Crust:

130g plain flour
36g Icing Sugar

1/8 tsp salt

114g cold unsalted butter cut into small pieces

100g granulated white sugar (I reduced to 80g)
2 large eggs

1. Place the flour, sugar, and salt in a large bowl, stir to combine.

2. Add the butter mix rub into flour mixture with finger tips until the pastry comes together and forms a ball of dough.

3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

4. Pierce the bottom of the crust with a fork. Place the pastry crust in the freezer for 15 minutes.

5. Preheat oven to 220 degrees C.

6. When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.

7. Remove from oven and cool while you make the filling.

8. Reduce the oven temperature to 175 degrees C.

Filling:

125g cream cheese, softened at room temperature
160 ml light cream (I reduced the cream to 140ml)

1/2 tsp vanilla extract

zest of 1 medium lemon

1 large mango sliced

1. Using electric mixer, process cream cheese until smooth.
2. Add sugar and beat until incorporated.
3. Add eggs, one at a time, and process until thoroughly combined.

4. Add remaining ingredients (except mango) and beat until well blended and smooth.

5. Place the tart pan on a larger baking pan.

6. Carefully pour the filling into the pre-baked tart shell.

7. Arrange the mango slices around the tart and then bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan).

第一个“哦德”

今天做了lemon tarts， 因为开始了小生意。。其实有点怕怕，因为有了食谱但是没做过，一怕太酸~ 不好吃，二怕做了不成功！

感谢上帝让我“第一次”的成绩还不错~

做完了Tart, 不懂要如何decor, 想想lemon tarts 应该有点酸酸的，配上 dark chocolate, 应该还不错吧~ 试吃的时候，感觉甜跟酸的配搭还真是绝配~ 来杯咖啡更是无法形容那快感。。一个字“赞！”

真希望有一天梦想成真。。*耐心等候，上帝必垂听*

这是我的第一个“哦德”(order) ~

水果塔 - fruits tart

今天参加朋友的婚礼！真替他们高兴~ 回到了家，又想做甜品了！
以前很怕做tart，因为很怕失败。俗语说：“失败乃是成功之母”！这话是真的。^_^
看看我做的水果tart 吧！最近草莓很便宜，所以就用它来做装饰~

这是 almond pastry..

第一次完成的fruit tart.. 不错吧? 

给教会做的茶点。。自己满爱吃水果塔。以前都常外面买，因为不会做嘛~ 真的好贵！现在可好了，自己可以动手做，想要放什么水果都可以。。 你想尝尝吗？