Monday, December 17, 2012

Durian Tarts-MFF Pahang

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I love this tart crust recipe of Wendy. It yields just like the tarts of bakery shop. Furthermore it is a lot easy to prepare compare with the crust recipe that I used before. I can prepare one day before and store in fridge. The next day prepare the filling and just pour into chilled tart crust! Yes, not need to bake the tart crust in advance. And yet give very good crust texture. I love it until I bake again the 2nd batch the next day :)  

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My durian tarts filling is quite pale instead of yellowish. My guess could be due to white durian flesh I used. The tart shell also seems 'pale' too. I stop the baking process once the durian filling is done. I worried the filling will puff up and cause wrinkle after cool down.

Besides, I also notice there is brighter yellow crust layer beneath durian filling. I’m not sure why. Could it because I used margarine? However the crust is fully cooked and texture is perfect!

Recipe adapted from Wendy Bake with half of the recipe
Make into 12 tarts with 7 1/2' tart mould
125g margarine (or softened butter)
½ egg (keep the ½ for filling)
1 tablespoon caster sugar
200g all- purpose flour
~Durian Custard Filling
250g durian flesh, only
250g water
3 ½ eggs (weight 55g with shell)
60g sugar (amount depends on durian)
125g evaporated milk(or milk)
1 very small pinch salt
1. With a mixing spoon, mix butter with sugar and egg until it comes together and turns creamy. Try not to incorporate air by whisking. Add in the flour mix until a dough forms.

2. Bring the dough together to form a lump (do not knead!). Cover and let the dough rest for 30 minutes.

3. Divide dough into 2 equal parts. Roll out dough into rectangle (big enough for 6 tart moulds). Cut dough disk with tart mould. Place dough disk into egg tart pan. Divide the balance dough among the 6 tarts.  Shape the dough by pressing the center towards the side. Repeat the same for the other portion. 
Crusts are done. Ready to keep in fridge

4. Chill the formed tart crust dough until they are very firm (I make a day before).

~Durian custard filling
1. In a saucepan, put water and durian flesh and bring it to a boil on medium heat, stirring all the time. The flesh will melt away, leaving behind the fibres. Strain it. Leave to cool.

Drained cooked durian flesh. Left fibre that being removed.

2. Mix eggs with salt and sugar (try not to incorporate air). Add in milk. Combine with cooled strained durian paste. Strain the whole custard mixture.

3. Remove crusts from the fridge and place them on a baking tray. Pour the custard filling until it's almost to the rim.

Durian tarts are ready for oven
4. Bake in preheat oven 180C for 18 minutes. Then lower the temperature to 160C and bake further 5-7 minutes until the surface of the tart sets. (If you made smaller tarts, it will need a shorter time)
*The reason I lower the temperature is to avoid custard filling puff up which will end up wrinkle. Monitor custard filling closely after about 15 minutes in oven. Adjust according to your oven.

5. Leave it to cool down to warm and remove from the tart pan.
* I have extra custard filling for 5 more tarts. Some with apple mixed dried fruits filling. Not looking good but taste nice!

2nd batch. With the balance durian custard filling and apple mixed fruits filling. And some are mixture of two :D

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  1. WOW..gorgeus and yummy durian tarts! How cool!!! :)

  2. Seems like everyone is into baking with durian these days. Too bad, I can only look :-(

  3. that durian flesh indeed looks white but i see your end result is beautiful! i feel like eating durian tarts now..but so lazy to make!

  4. No matter the colour, so long as it taste good, who cares! Lol! And interesting take on the mix dried fruits! Sounds like a Christmas tart. :))

  5. You made durian tarts but i just made some egg tarts, yummy!

  6. This looks so good! I'm finding time to make this too :)

  7. Viv,
    These are so tempting!
    I hope I have time to bake these too.


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