We had a few good friends over for dinner tonight. We had chicken rice for dinner and our friends brought over some very yummy ngoh hiang too. We had a Chinese dessert and a western dessert after our dinner. Really had a great time chatting and catching up with each other.
Honeydew Sago. Thanks Lynda for sharing with me this yummy recipe.
I used ready made puff pastry and bake it into small cups. Filled it up with custard and then top it off with mango, kiwi and strawberries.
Dusting some icing sugar on top to make it look nicer.
7 comments:
Hi bakingmum,
your pastry look delicious. can you please share the recipe for custard in your fruit pie. Thanks
Susan, I used Phoon Huat's instant custard powder. Very easy to use. Just need to add milk and whisk and you get your instant custard.
Bakingmum,
Can you please share with us the honeydew dessert with ice cream as topping? They simply look fabulous!
Thank you!
Hi Quinn, the recipe was given to me by a friend so I will have to seek her permission first. Hope you understand.
No worries Bakingmum, I understand. I believe we do hope to see the recipe very soon once you seek permission and get approval!
Hi Baking Mum,
I would like to use your idea of the fruit tarts, for a gathering this weekend. However, I have to do ard 50+ serving. Could you please advise how many days in advance should I pre-bake the tarts shells and how should I store them, as i dont want them to turn soft! Also, is it a good idea to coat the bottom of the shells with chocolate so the tarts wont turn soggy? Lastly, instead of icing sugar, I would like to make a glossy glaze. How do I go about doing that?
Thanks very much for your help.
If you want to make the puff pastry 1 or 2 days in advance you will need to keep it in an airtight container if not it will not be crispy. Even then, I am afraid the puff pastry won't taste as nice and as crispy as when they are freshly baked. If you want to use glossy glaze, you have to get the glazing gel, add water to the gel (ratio is 1:1) and melt it down and apply it over your fruits.
I am not so sure about the chocolate part as freshly baked puff pastry is very cripsy and the fruits on top as long as they are not very wet type won't make it very soggy.
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