榴莲挞 Durian Tarts

Today we celebrate Malaysia Day!

Beginning this year 2010, September 16 is a federal public holiday.

The declaration of Malaysia Day as a national holiday hopefully would help all Malaysians to better appreciate the country that we call home.

Although the recognition of Malaysia Day has come 47 years late, it is better late than never.

Let's have a durian party this time in conjunction with this special day ~~Durian egg tarts!

My friends enjoy it but not my kids. But they did suport me by having one each.

That is good enough for me. Cheers!

Thanks Anncoo for sharing her durian tarts recipe. I made some changes on the recipe. Original receipe please refer here.

Tart Shells

• 125g Cold butter - cut to cubes
• 80g icing sugar, sifted
• 1 egg yolk
• 1/4 tsp Durian essence (optional)
• 220g Plain flour - sifted

Method:

1. Cream butter and icing until light and fluffy. Add in egg and mix well.
2. Pour in flour and mix to form a soft dough.
3. Rest dough for 30 mins before used.
4. Divide the pastry into small balls and evenly press into tart moulds. If
5. Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
6. Bake in preheated oven at 180C for 15 minutes or until lightly brown.
7. Remove from oven and leave to cool.

Fillings:

• 75g Water, 35g Sugar
• 150g Full cream milk
• 1 egg
• 2 egg yolks
• 65g Durian (blend fine)

Methods:

1. Boil water and sugar together till sugar dissolved, off heat and stir in full cream milk and leave to cool.
2. Add egg and egg yolks to the milk liquid, gently stir well with a hand whisk and pass it through a sift.
3. Add the blended durian into the liquid, mix well and pour the durian mixture into the tart shells. (I sieved twice before pouring the mixture to the tart shells)
4. Bake in preheated oven at 165C for about 20-25 mins or until cook.